Simple and Easy Pizza Marinara: A Classic Taste of Naples

Introduction

The simple yet powerful flavors of Pizza Marinara are testimony to the culinary adage that simplicity is often the most effective.

Originally from Naples, Italy, this traditional pizza predates even the famous Margherita. Marinara pizza is known for its minimalistic yet incredibly flavorful composition.

A Neapolitan pizza focuses on a few high-quality ingredients, namely tomatoes, garlic, oregano, and olive oil. For the vibrant, fresh sauce, its dough is made from a few basic ingredients.

Despite its humble ingredients, Pizza Marinara delivers a rich and satisfying taste experience that has stood the test of time.

Why You’ll Love This Pizza Marinara

The fresh, vibrant flavors of Pizza Marinara make it a favorite among everyone. On a perfectly crisp but chewy crust, tomatoes, garlic, oregano, and olive oil serve as a classic combination.

A pure and authentic flavor of Italy is achieved by highlighting the quality of each ingredient.

The absence of cheese makes it a lighter, healthier option, yet still incredibly satisfying. Its rich history and traditional roots also connect people to Naples’ timeless culinary heritage.

Pizza Marinara Ingredients

For the Dough:

• 500g (4 cups) high-protein flour (preferably Tipo 00)
• 325ml (1 1/3 cups) water
• 10g (2 teaspoons) salt
• 3g (1 teaspoon) fresh yeast or 1g (1/4 teaspoon) instant dry yeast

For the Sauce:

• 400g (14 oz) can of San Marzano tomatoes (or fresh if available)
• 2-3 cloves of garlic, thinly sliced
• 1-2 teaspoons dried oregano
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons extra virgin olive oil

For Assembly:

• Extra virgin olive oil for drizzling

Marinara Pizza Recipe

Preparing the Dough:

• Mix the flour and salt in a large bowl. In a separate small bowl, dissolve the yeast in the water. Pour the water mixture into the flour mixture.
• Using your hands or a dough scraper, mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
• Cover the bowl with a clean kitchen towel or plastic wrap and place the dough back in the bowl. It should rise for about 2 hours at room temperature.
• Punch down the dough after the first rise and divide it into two or four equal portions. Make each portion into a tight ball. Let the dough balls rise for another hour on a floured surface.

Pizza Marinara sauce:

• Use your hands or a fork to crush canned San Marzano tomatoes.
• When using fresh tomatoes, blanch them in boiling water for one minute, peel, core, and crush them.
• Add the thinly sliced garlic, dried oregano, and salt to the tomatoes.
• Mix well. To combine, drizzle the extra virgin olive oil over the mixture. You can use the sauce without cooking it.

Assembling the Pizza:

• Preheat the oven to 250°C/480°F with a pizza stone in it. Use an inverted baking sheet if you don’t have a pizza stone.
• Form a round pizza base by gently pressing one dough ball with your fingers on a lightly floured surface.
• Stretch the dough to a diameter of about 10-12 inches, or your desired thickness. It is important not to tear the dough.
• Shape the dough and transfer it to a floured pizza peel or baking sheet.
• Spread the prepared tomato sauce evenly over the dough with the back of a spoon.
• For the crust, leave a small border around the edges.
• Over the pizza, drizzle a bit more extra virgin olive oil.

Baking the Pizza:

• Pizza should be carefully slipped onto the preheated pizza stone or baking sheet.
• The crust should be golden and slightly charred, and the sauce should be bubbling after about 8-10 minutes in the oven.
• Before slicing, remove the pizza from the oven and let it cool slightly. If desired, drizzle with more olive oil.

Enjoy your homemade Pizza Marinara, a true taste of Naples! Buon appetito!

Tips for the Perfect Pizza Marinara

Use Tipo 00 Flour:

A Neapolitan crust should be made with Tipo 00 flour.

The high protein content of this finely ground Italian flour creates a soft, chewy dough that is crispy on the outside.

Proper Fermentation:

Refrigerate the dough for at least 24 hours to allow it to ferment.

A long, slow fermentation process develops the dough’s flavor and improves its texture.

High Heat:

Make sure your oven is as hot as possible. The result is a crisp outside and a soft inside, which is characteristic of the Neapolitan crust.

Use Fresh Ingredients:

The quality of the ingredients, especially the tomatoes, is crucial. Use San Marzano tomatoes, known for their sweet flavor and low acidity.

The flavor of the dish is significantly improved by adding olive oil.

Thinly Slice the Garlic:

Garlic should be thinly sliced rather than minced. The garlic flavor is infused into the sauce without overpowering it.

No Cheese Needed:

Avoid adding cheese. Its simplicity and purity of flavors make Pizza Marinara so appealing.

Finishing Touch:

A final drizzle of extra virgin olive oil should be added after baking. As a result, the pizza is not only more flavorful but also glossy.

Serving Suggestions:

Serve the pizza immediately for the best texture and flavor. If possible, use a pizza peel to transfer it to a cutting board for slicing.

Conclusion

In Italian cuisine, pizza Marinara exemplifies the beauty of simplicity. A perfectly crafted Neapolitan crust topped with tomatoes, garlic, oregano, and olive oil creates an authentic taste of Naples.

If you’re a pizza aficionado or a culinary adventurer, you’ll enjoy creating and enjoying Pizza Marinara at home.

So, next time you seek a true Italian pizza experience, remember that sometimes, less truly is more. Buon appetito!

 

People also Like:

Sourdough Rolls