Pizza Marinara
The oldest and simplest Neapolitan pizza — pizza marinara, dating to 1734. No mozzarella, no frills: tomato sauce, garlic, dried oregano and extra-virgin olive oil only. Named "marinara" because it was the pizza made by the mariners' wives when the fishermen returned. A UNESCO-protected pizza. The best test of a Neapolitan pizzaiolo's mastery of tomato and dough.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Prepare Neapolitan dough: knead; ball; long cold ferment 24–48 hours. Return to room temperature 2–3 hours before baking.
About 4 min
Preheat oven with stone to maximum for at least 1 hour.
About 9 min
Stretch dough to 30cm disc by hand.
About 9 min
Spread tomato sauce; scatter sliced garlic; sprinkle dried oregano heavily; drizzle EVOO generously.
About 9 min
Bake 6–8 minutes until crust is puffed and charred in spots. Drizzle more EVOO after baking. NO cheese, NO anchovy in the authentic version.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 10 g
- Carbs
- 68 g
- Fat
- 8 g
- Fibre
- 3 g
- Sugar
- 5 g
- Sodium
- 680 mg
Contains: gluten
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Recipe by Boon Tools.