Name: Marinara Pizza
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound Pizza dough (room temperature); 1 cup San Marzano canned whole peeled tomatoes; 3 cloves Garlic cloves, thinly sliced; 2 tablespoons Extra virgin olive oil; 1 teaspoon Dried oregano; 0.5 teaspoon Sea salt; 4 leaves Fresh basil leaves (optional)

Main Dishes

Marinara Pizza

Experience the pure, unadulterated flavors of Naples with this classic Pizza Marinara. This cheeseless masterpiece relies on high-quality San Marzano tomatoes, pungent garlic, and fragrant dried oregano for a taste that is both bold and sophisticated.

Prep

15m

Cook

10m

Serves

Calories

280kcal

Qty	Ingredient
1 pound 450 g	Pizza dough (room temperature)
1 cup 240 ml	San Marzano canned whole peeled tomatoes
3 cloves 15 g	Garlic cloves, thinly sliced
2 tablespoons 30 ml	Extra virgin olive oil
1 teaspoon 2 g	Dried oregano
0.5 teaspoon 3 g	Sea salt
4 leaves 2 g	Fresh basil leaves (optional)

2 Method

Step 1. Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes.

Step 2. In a bowl, crush the San Marzano tomatoes by hand or with a fork until chunky but spreadable. Season with a pinch of sea salt.

Step 3. On a floured surface, stretch the pizza dough into a 12-inch circle, keeping the edges slightly thicker for the crust.

Step 4. Carefully transfer the dough onto a pizza peel dusted with semolina or parchment paper.

Step 5. Spread the crushed tomatoes over the dough, leaving a 1-inch border around the edge.

Step 6. Evenly distribute the garlic slivers over the sauce and sprinkle generously with dried oregano.

Step 7. Drizzle the extra virgin olive oil in a spiral motion starting from the center.

Step 8. Slide the pizza onto the preheated stone and bake for 8-10 minutes, or until the crust is charred and the sauce is bubbling.

Step 9. Remove from the oven and garnish with fresh basil leaves if desired before serving.

·
Use high-quality San Marzano tomatoes for the best acidity and sweetness balance.
·
Slice the garlic as thin as possible (translucent) so it mellows and sweetens in the high heat rather than burning.
·
A very hot oven is the secret to a 'leopard-spotted' charred crust typical of Neapolitan pizza.
·
Avoid using a blender for the sauce; hand-crushing creates the perfect rustic texture.

? FAQ

Is Pizza Marinara vegan?

Yes, traditionally Pizza Marinara is naturally vegan as it contains no cheese or animal products.

Why is it called Marinara if there is no seafood?

It is named after 'la marinara' (the sailor's wife), who would traditionally prepare this pizza for fishermen returning from the bay of Naples.

Can I add mozzarella to this recipe?

Adding mozzarella turns this into a Pizza Margherita. The Marinara is defined specifically by its lack of cheese and focus on garlic and oregano.

What is the best dough to use?

A high-hydration '00' flour dough is ideal for the soft yet crispy texture required for an authentic result.

Videos

How To Make The Best Pizza Marinara | Making Pizza At Home

Marinara so good it will tuck in at night!

[No Music] Traditional Pizza Marinara Recipe From Scratch (Neapolitan Style) | Marinara Pizza Sauce

THIN CRUST MARINARA PIZZA from Bravo Pizza in NYC! 🍕🔥🤤 SO good. #DEVOURPOWER

Amo Restaurant

Marinara Pizza

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

Comments (0)