Kelly’s Marinara Pizza
It’s hard to believe, if you love cheese the way I do, that this cheese-free classic is every bit as satisfying as the best cheeser-cheeser. Kelly Whitaker, who we’ve featured here before at his wonderful Boulder restaurant, Pizzeria Basta, show us how it’s done. Make note of the beautiful bright red tomato sauce — it makes you crave it as soon as you see him spread it on. But, let’s face it, if a pizza is only sauce and dough (and a few slivers of fresh garlic — that is a nice Kelly touch!), topped with a sprinkle of oregano when it comes out of the oven, the sauce better be good. You can use the crushed tomato sauce recipe given elsewhere in this section, or use smooth sauce made from tomato puree or your favorite brand of sauce. Many people feel that only true San Marzano tomatoes will do the job, but I’ve tasted some amazing California tomato sauces too, so let your own palate be your guide. If you do choose to use San Marzano tomatoes, make sure they come from a credible source–there are a lot of counterfeits out there.
Thank you, again, to Kelly. We have more videos filmed at Pizzeria Basta to show you in the future. As they say in Hollywood, a star is born!
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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
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