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Nonna Maria Pizza Recipe

Name: Newtown Road Italian Deli & Pizzas Nonna Maria Pizza Recipe
Cook time: 3 h
Total time: 3 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 500 g all-purpose flour; 325 ml warm water; 7 g active dry yeast; 10 g fine sea salt; 15 ml extra-virgin olive oil; 5 g sugar; 800 g canned whole tomatoes; 30 ml extra-virgin olive oil; 3 pieces garlic cloves, minced; 1 small yellow onion, finely chopped; 1 tsp dried oregano; 1 tsp red pepper flakes; 5 g salt; 1 tsp black pepper; 6 leaves fresh basil leaves (optional in sauce); 300 g fresh mozzarella, torn or sliced; 2 pieces roma or vine tomatoes, thinly sliced; 20 leaves fresh basil leaves; 15 ml extra-virgin olive oil; 3 g fine sea salt; 1 tsp freshly ground black pepper; 20 g grated Parmesan (optional)

Inspired by Newtown Road Italian Deli & Pizza

Time3h

Serves2

Margarita. Basil, homemade marinara, marinara, olive oil, tomatoes.

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Ingredients

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Pizza Dough (makes 2 x 12" crusts)

1 1/8 lb (500 g) 00 bread flour

1 3/8 cup (325 ml) warm water

1/4 oz (7 g) Active dry yeast

1/3 oz (10 g) fine sea salt

1.01 tbsp (15 ml) extra-virgin olive oil

0.18 oz (5 g) sugar

Homemade Marinara

1 3/4 lb (800 g) canned whole tomatoes

2.03 tbsp (30 ml) extra-virgin olive oil

3 pieces Garlic cloves, minced

1 small yellow onion, finely chopped

1 tsp Dried oregano

1 tsp Red pepper flakes

0.18 oz (5 g) Celtic sea salt

1 tsp black pepper

6 leaves fresh basil leaves (optional in sauce)

Toppings & Finishing

10.6 oz (300 g) fresh mozzarella, torn or sliced

2 pieces roma or vine tomatoes, thinly sliced

20 leaves Fresh basil leaves

1.01 tbsp (15 ml) extra-virgin olive oil

1/8 oz (3 g) fine sea salt

1 tsp freshly ground black pepper

0.71 oz (20 g) grated Parmesan (optional)

Method

Pizza Dough (makes 2 x 12" crusts)

Activate yeast

In a small bowl, combine warm water (about 38–43°C) and sugar, sprinkle the active dry yeast on top and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer bowl, combine flour and salt. Add the foamy yeast mixture and 15 ml olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes with a stand mixer) until smooth, elastic, and slightly tacky. Add small sprinkles of flour only if excessively sticky.

First rise

Lightly oil a large bowl, place dough ball inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Portion and cold ferment (recommended)

Punch down the dough, divide into two equal portions (~360–380 g each). Shape each into a tight ball, place in lightly oiled containers, cover and refrigerate for at least 12 hours and up to 72 hours for better flavor. If using immediately, let rest 30 minutes before shaping.

Homemade Marinara

Prepare aromatics

Heat 30 ml olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant without browning.

Simmer sauce

Add the canned whole tomatoes (crush by hand or with a spoon), dried oregano, red pepper flakes, salt, and black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until slightly reduced and thickened.

Finish

Tear in fresh basil leaves and simmer 1–2 more minutes. Taste and adjust seasoning. Remove from heat and let cool slightly. For a smoother sauce, pulse briefly with an immersion blender to desired texture.

Assemble & Bake (per pizza)

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to the highest temperature (250–290°C / 475–550°F) for at least 45 minutes. If using a home oven, 500–550°F (260–290°C) is ideal.

Shape dough

Remove one dough ball from the refrigerator about 30–60 minutes before baking to come to room temperature. On a lightly floured surface, press and stretch the dough from center outward to a 12" round, keeping a slightly thicker rim for the crust. Do not overwork; use your hands rather than a rolling pin to preserve air pockets.

Sauce and cheese

Lightly brush the shaped dough rim with 5–7 ml olive oil. Spread 100–120 g of homemade marinara evenly over the center, leaving the rim bare. Distribute 150 g fresh mozzarella in even pieces across the pizza.

Add tomatoes

Arrange thin slices of roma tomatoes over the cheese, spacing so toppings do not overload the pizza (use about half to two-thirds of a tomato per pizza). Season the tomatoes lightly with a pinch of fine sea salt.

Bake

Transfer the pizza to the preheated stone or baking sheet using a pizza peel or an inverted baking sheet dusted with semolina or flour. Bake for 6–10 minutes in a very hot oven until the crust is golden with charred spots and cheese is bubbling and slightly browned.

Finish & garnish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza and drizzle with remaining 5–8 ml olive oil. Grind fresh black pepper to taste and sprinkle grated Parmesan if using. Let rest 2 minutes, slice and serve.