Marinara Pizza

Directions

For the Sponge

In a bowl, combine yeast and 1 Tbsp warm water. Let sit 1 minute. Add 4 oz flour, wheat germ, and 4 oz cold water; mix to combine. Loosely cover and let sit at room temperature at least 2 to 3 hours. Add remaining flour and 1 oz cold water. Loosely cover and let at room temperature for additional 2 to 3 hours.

For the Dough

In a bowl, combine yeast and 1 oz warm water. Let sit 2 minutes. Add 3 oz cold water and set aside. In the bowl of a stand mixer fitted with a dough hook attachment, on the lowest speed, mix to combine flour, yeast mixture, salt, and Sponge. Let rest 5 minutes. Place the dough on a work surface and divide in half. Form each half into a tight ball by pinching it over itself, similar to the process of making mozzarella. Set each ball in the center of a deep pan, making sure there is a 3-inch space around the dough. Cover and refrigerate 24 to 48 hours. Remove from refrigerator and let proof in a warm area anywhere from 30 minutes to 2 hours, depending on the temperature of the room. On a lightly-floured surface, roll out each dough ball into a 10-inch round.

For the Marinara Sauce

In a saucepan over medium low flame, heat oil. Add garlic and chiles. When garlic starts to brown, add tomato purée and cherry tomatoes. Season with salt and bring to a boil. Add colatura and remove from heat. Let cool and transfer to a non-reactive container. Reserve.

To Assemble and Serve

Heat a pizza oven to 750°F. On a lightly floured surface, shape dough into a 10-inch round. Top dough with Marinara Sauce. Evenly disperse leaves of 1 marjoram sprig on top of the sauce. Load pizza onto pizza peel and place in a hot oven. Cook 2 to 3 minutes. Finish pizza with remaining marjoram leaves, dried oregano, and a drizzle of olive oil. Slice into 6 slices, if desired.