The Pizza Marinara is one of the oldest and most traditional Neapolitan pizzas, beloved for its simplicity and rustic flavors. Unlike other pizzas, it contains no cheese—just a thin, wood-fired crust topped with tangy tomato sauce, fresh garlic, oregano, and a drizzle of extra virgin olive oil. This humble yet bold creation showcases the essence of Italian cooking: fresh ingredients, straightforward preparation, and authentic taste.
Ingredient
| Pizza Dough (10-12 inch ball) | 1 lb (450g) |
|---|---|
| Whole San Marzano Tomatoes | 1 (14-15 oz) can |
| Fresh Garlic | 2-3 cloves |
| Dried Oregano | 1 teaspoon |
| Extra Virgin Olive Oil | 3 tablespoons |
| Sea Salt | ½ teaspoon |
Cooking Steps
Step 1: Preheat the Oven
- Place a pizza stone or steel on the middle or upper rack of your oven.
- Preheat the oven to its highest temperature setting (500°F/260°C or higher) for at least 30 minutes to ensure the stone/steel is scorching hot.
Step 2: Prepare the Marinara Base
- Open the can of San Marzano tomatoes and pour the contents into a bowl. Gently crush the tomatoes with your hands until they form a slightly chunky sauce.
- Stir in 1 tablespoon of olive oil and sea salt. Set aside.
Step 3: Stretch and Top the Dough
- On a well-floured surface, gently stretch the pizza dough into a round shape (about 10-12 inches), keeping the center thin.
- Transfer the dough to a pizza peel or baking sheet dusted with flour or cornmeal.
- Spread a thin, even layer of the prepared marinara sauce over the dough, leaving a 1-inch border.
- Evenly scatter the paper-thin slices of fresh garlic and sprinkle with the dried oregano.
- Drizzle the top of the pizza generously with the remaining 2 tablespoons of extra virgin olive oil.
Step 4: Bake the Pizza
- Carefully slide the pizza (using the peel or baking sheet) onto the preheated pizza stone/steel.
- Bake for 6-10 minutes, depending on your oven temperature, until the crust is puffed, slightly charred, and the edges are golden brown.
Step 5: Serve
- Remove the pizza from the oven, slice immediately, and serve while hot.
Extra Tips for a Perfect Marinara
- Don't Add Cheese: The authenticity of a Pizza Marinara lies in its lack of cheese, which allows the subtle sweetness of the tomatoes and the pungency of the garlic and oregano to be the stars.
- The Oregano: If you can find fresh oregano, it will provide the best flavor; otherwise, use high-quality dried oregano.
- Fresh Garlic: Be sure the garlic slices are very thin to prevent them from burning in the hot oven.
Nutritional Value
Approximate (per 1/4 of a pizza)
| Calories | 250-400 kcal |
|---|---|
| Protein | 10-15 grams |
| Fat | 8-15 grams |
| Carbohydrates | 35-50 grams |
| Fiber | 3-5 grams |
Benefits
- ✅ Light & Digestible: Cheese-free, making it easier to digest and lower in calories.
- ✅ Vegan-Friendly: A perfect option for plant-based diets without losing flavor.
- ✅ Rich in Antioxidants: Tomatoes, garlic, and oregano provide vitamins and immune-boosting benefits.
- ✅ Heart-Healthy: Olive oil and garlic support cardiovascular health.
- ✅ Authentic Italian Tradition: Offers a genuine taste of Naples’ culinary heritage.
The Pizza Marinara is a timeless classic that proves great flavor doesn’t need many ingredients. Its blend of tomatoes, garlic, and herbs delivers a refreshing, aromatic, and satisfying bite while staying light and wholesome. Whether enjoyed at a Neapolitan pizzeria or baked at home, this pizza remains a symbol of authentic Italian tradition and simplicity.