Pizza Marinara
Simple pizza with tomato sauce, garlic, oregano, and olive oil.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pizza Marinara is one of the oldest styles of Neapolitan pizza. Its origins are humble, born from the need for a readily available and inexpensive meal for sailors ('marinai' in Italian), hence the name. The simplicity of the ingredients allowed for quick preparation and accessibility.
Pizza Marinara represents the essence of Neapolitan cuisine - simple, high-quality ingredients prepared with care. It's a testament to the idea that less is more, and that exceptional flavor can be achieved without elaborate components.
Authenticity
In Naples, a true Pizza Marinara is judged on the quality of its ingredients and the skill of the pizzaiolo. It's considered a baseline for evaluating a pizzeria.
Simplicity is Key
The Marinara emphasizes the importance of fresh, local ingredients in Italian cooking. Using the best tomatoes, garlic, and olive oil is crucial.
A Taste of History
Eating a Pizza Marinara is like taking a step back in time, experiencing a dish that has nourished generations of Neapolitans.
The Pizza Marinara is characterized by its bright, acidic tomato base, pungent garlic, aromatic oregano, and the richness of olive oil. It's a simple yet remarkably flavorful pizza.
The primary flavor is that of the high-quality tomato sauce, which provides a sweet and tangy foundation. Garlic adds a sharp, savory element that complements the tomato. Oregano contributes an earthy, slightly peppery aroma and taste. Extra virgin olive oil drizzled over the pizza after baking adds a final layer of richness and enhances the other flavors.
Tomato Quality
Use San Marzano tomatoes if possible. They have a naturally sweet and less acidic flavor, perfect for a Marinara sauce. Canned whole tomatoes, crushed by hand, are preferred over pre-made sauce.
Garlic Preparation
Finely slice the garlic rather than mincing it. This prevents it from burning during baking and imparts a more delicate flavor.
Olive Oil Drizzle
Drizzle high-quality extra virgin olive oil over the pizza *after* baking. This preserves its flavor and aroma.
Oregano Application
Use dried oregano, as it has a more concentrated flavor than fresh oregano when baked at high temperatures. Sprinkle it generously over the pizza before baking.
Dough Matters
A good Neapolitan pizza dough is essential. It should be thin, elastic, and slightly charred around the edges after baking.
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