Italian · Main · Medium
Marinara Pizza
The original Naples pizza. Just tomato, garlic, oregano, and olive oil on a blistered crust. Proof that less is more.
The whole recipe in 60 seconds
Marinara Pizza, in 5 ideas
- No cheese is the point. Let the tomato and garlic shine.
- Slice the garlic thin so it roasts sweet instead of burning bitter.
- Good olive oil matters here since there is nothing to hide behind.
- The crust should be thin in the middle with a puffy, airy edge.
- Eat it immediately. Marinara waits for no one.
What you need
Ingredients
- 1 ball pizza dough
- 1/2 cup crushed San Marzano tomatoes
- 2 garlic cloves, thinly sliced
- 1 tsp dried oregano
- 1/2 tsp salt
- 3 tbsp extra virgin olive oil
- Fresh basil leaves
- Semolina or flour, for dusting
How to make it
Directions
- Heat a pizza stone or steel at the oven's max temperature, 500 to 550 F, for 45 minutes.
- Mix the tomatoes with the salt. No cooking, the oven does the work.
- Stretch the dough to a 12 inch round on a floured peel.
- Spread the tomatoes thinly, leaving a 1 inch border. Scatter the garlic slices and oregano.
- Bake on the hot stone 7 to 10 minutes until puffed and leopard spotted.
- Drizzle generously with olive oil and top with fresh basil.
A can of San Marzano tomatoes costs little and makes every pizza dramatically better.