Napoli em Casa

Marinara pizza

The oldest pizza in Naples: tomato, garlic, oregano and olive oil. No cheese, all flavor.

5 minPrep
readyDough
90 s to 8 minBake
1 pizzaMakes
Illustration of pizza dough topped with tomato sauce

Ingredients

  • Neapolitan dough ball1 (250–260 g)
  • Neapolitan tomato sauce90 g
  • Garlic, thinly sliced1 clove
  • Dried oregano1 pinch
  • Extra virgin olive oil1 generous drizzle

Without cheese, the Marinara shows off the dough and the tomato like no other pizza. It takes a little more sauce than the Margherita and plenty of olive oil.

Method

  1. Preheat the oven as for the Margherita.
  2. Stretch the dough to 30–33 cm (12–13 in) and spread the sauce in a spiral.
  3. Scatter the thinly sliced garlic and the oregano, rubbing it between your fingers.
  4. Drizzle generously with olive oil in a spiral.
  5. Bake for 60–90 seconds in a pizza oven or 5–7 minutes in a home oven with a stone. The garlic should turn golden, never burnt.

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