My Pizza Marinara Recipe

The Pizza Marinara, a dish steeped in history and simplicity, is a testament to the timeless allure of Italian cuisine. Dating back to around 1735, this classic pizza has captivated the palates of food lovers for centuries, standing as one of the earliest forms of pizza alongside the iconic Pizza Margherita. My personal rendition of the Pizza Marinara pays homage to this rich culinary heritage, carefully balancing the robust flavors of tomato, garlic, olive oil, oregano, and basil to create a dish that is both rustic and refined.

The origins of the Pizza Marinara are as humble as its ingredients, yet it carries within it the soul of Naples, the birthplace of pizza. The name “Marinara” suggests a connection to the sea, yet this pizza contains no seafood. Instead, the name is believed to derive from its popularity among the mariners who returned to Naples after long voyages at sea. They sought a simple, quick meal that could be prepared with the readily available ingredients in their larders: ripe tomatoes, fragrant garlic, rich olive oil, aromatic oregano, and fresh basil. These ingredients, each a staple of the Mediterranean diet, come together on a base of hand-stretched dough to form a pizza that is both nourishing and flavorful.

The foundation of my Pizza Marinara is the dough, crafted from a traditional recipe that allows for a slow fermentation process. This method ensures a crust that is at once crispy and tender, the perfect canvas for the vibrant toppings. The tomatoes used are of the highest quality, crushed to a fine consistency and spread generously over the dough, providing a tangy and sweet base that is both refreshing and complex.

Garlic, thinly sliced or minced, is sprinkled atop the tomato base, infusing the pizza with its pungent aroma and bold flavor. This ingredient, while simple, is crucial to the character of the Pizza Marinara, offering a depth of flavor that complements the sweetness of the tomatoes. Olive oil is then drizzled over the pizza, adding a rich, fruity note that enhances the overall taste profile. The choice of a high-quality extra virgin olive oil is essential, as it contributes not only to the flavor but also to the authenticity of the dish.

Oregano, dried or fresh, is scattered over the pizza, introducing a hint of earthiness and a slightly peppery taste that balances the richness of the olive oil and the acidity of the tomatoes. This herb, typical of Italian cuisine, is integral to the Pizza Marinara, adding a layer of complexity to its flavor. Finally, fresh basil leaves are torn and strewn across the pizza before it is slid into the oven. The basil, with its sweet and slightly minty aroma, provides a burst of freshness that brightens the entire dish, tying all the flavors together in perfect harmony.

Baking the Pizza Marinara is an art in itself, requiring precise temperature control and timing to achieve the characteristic charred spots on the crust that are beloved by pizza aficionados. The result is a pizza that is not only visually appealing but also deeply satisfying to eat, with each bite offering a taste of Naples’ culinary history.

In creating my Pizza Marinara recipe, I sought to capture the essence of this traditional dish while paying respect to its origins. This pizza is more than just a combination of ingredients; it is a celebration of simplicity, a reflection of the Mediterranean lifestyle, and a tribute to the enduring legacy of Italian cooking. It embodies the principle that the best food often arises from the most basic elements, provided they are chosen with care and prepared with passion.

The Pizza Marinara stands as a reminder of the power of culinary tradition to connect us to history, to place, and to each other. It invites us to appreciate the beauty of simplicity, to savor the flavors of the natural world, and to share the joys of a meal prepared with love. Through this pizza, we experience the heart of Italian cuisine, one delicious slice at a time.

Tomato, Garlic, Olive Oil, Oregano, and Basil Pizza

Recipe by DaveCourse: Lunch, DinnerCuisine: ItalianDifficulty: Moderate

Servings

4

servings

Prep time

30

minutes

Cooking time

8

minutes

Calories

880

kcal

Around 1735, Pizza Marinara appeared, a version with cherry tomatoes, olive oil, oregano, garlic, and basil. Nothing about this recipe has changed. It is the original—very simple and full of flavor.

Ingredients

• For the Dough

• 1 portion (9.5 ounces) neapolitan pizza dough, at room temperature

• Caputo flour for dusting

• For the Topping

• 1 / 4 cup salsa semplice

• 1 large clove garlic, cut into paper-thin slices

• 1 teaspoon dried oregano

• 8 to 10 cherry tomatoes, halved

• 11 / 2 tablespoons extra-virgin olive oil

• 8 fresh basil leaves, torn into small pieces

Directions

• Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F. Have ready a pizza peel.
• Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over. (You always want the smooth side up.)
• Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.
• Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.
• To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Distribute the slices of garlic evenly over the sauce. Crush the oregano between your fingers and sprinkle it evenly over the top. Scatter the cherry tomatoes over the sauce. Drizzle the olive oil over the top.
• Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.)
• Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Scatter the basil evenly over the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.