📝 About This Recipe
The Pizza Marinara is the oldest and most essential of all Neapolitan pizzas, a masterclass in how simple, high-quality ingredients can create a symphony of flavor. Named not for seafood, but for the 'Marinai' (sailors) who traditionally ate it upon returning from the Bay of Naples, this dish relies on the harmony of sun-ripened tomatoes, pungent garlic, and aromatic oregano. Without cheese to hide behind, the charred, airy crust and vibrant sauce take center stage, offering a vegan-friendly experience that is both soul-warming and sophisticated.
🥗 Ingredients
For the Long-Ferment Dough
- 500 grams Tipo '00' Flour (high protein content, preferably Caputo Blue or Red)
- 325 ml Water (filtered and slightly cool, approximately 65% hydration)
- 15 grams Fine Sea Salt (Trapani sea salt is traditional)
- 1 gram Fresh Yeast (or 0.3g of Active Dry Yeast)
For the Authentic Marinara Sauce
- 400 grams San Marzano Tomatoes (DOP certified, canned whole peeled)
- 40 ml Extra Virgin Olive Oil (high quality, cold-pressed Italian oil)
- 3-4 pieces Garlic Cloves (sliced paper-thin into translucent rounds)
- 2 teaspoons Dried Oregano (preferably Mediterranean wild oregano on the branch)
- 1/2 teaspoon Sea Salt (to taste for the sauce)
For Finishing
- 8-10 leaves Fresh Basil (hand-torn)
- 1 drizzle Extra Virgin Olive Oil (for a final flourish before/after baking)
👨🍳 Instructions
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1
In a large mixing bowl, dissolve the yeast into the water. Gradually add about 10% of the flour and whisk to create a thin batter.
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2
Add the sea salt and the remaining flour. Mix by hand until a shaggy dough forms and no dry flour remains.
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3
Transfer the dough to a clean surface and knead for 10-15 minutes until the dough is smooth, elastic, and reaches a temperature of about 23-24°C (73-75°F).
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4
Cover the dough with a damp cloth and let it rest at room temperature for 2 hours. This is the 'puntata' phase.
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5
Divide the dough into 4 equal portions (approx. 200-220g each). Roll them into tight, smooth balls and place them in a proofing box or individual oiled containers.
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6
Place the dough balls in the refrigerator for 18-24 hours. This cold fermentation develops the complex 'leopard spotting' and flavor.
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7
Remove the dough from the fridge 2-3 hours before cooking to allow it to reach room temperature.
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8
Prepare the sauce: Pour the San Marzano tomatoes into a bowl and crush them by hand or with a fork. Do not use a blender, as it breaks the seeds and makes the sauce bitter. Stir in the salt.
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9
Preheat your oven with a pizza stone or steel inside. If using a home oven, set it to its highest setting (250-300°C). If using a wood-fired oven, aim for 450°C (850°F).
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10
On a lightly floured surface, take one dough ball and press from the center outward to push the air into the edges (the 'cornicione'). Stretch it to roughly 10-12 inches.
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11
Spread a generous ladle (about 80g) of the tomato sauce in a spiral motion, leaving 1 inch of the border bare.
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12
Scatter the thinly sliced garlic evenly across the sauce, followed by a generous pinch of dried oregano and a few leaves of torn basil.
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13
Drizzle the top with extra virgin olive oil, starting from the center and moving outward in a '6' shape.
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14
Slide the pizza onto the preheated stone. In a high-heat pizza oven, bake for 60-90 seconds. In a home oven, bake for 5-7 minutes until the crust is charred and the garlic is fragrant.
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15
Remove from the oven, add one final tiny drizzle of fresh oil if desired, and serve immediately while the crust is soft and foldable.
💡 Chef's Tips
Always crush your tomatoes by hand to maintain the perfect chunky texture. Ensure your garlic is sliced as thin as possible; thick chunks will stay raw and overpowering. Don't over-flour your work surface, as excess flour burns and tastes bitter. If using a home oven, use the broiler (grill) for the last 2 minutes to achieve the classic charred spots. Use high-quality Sicilian oregano; the supermarket 'dust' lacks the essential oils needed for this dish.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Greco di Tufo or Falanghina. Serve alongside a simple Arugula salad with lemon vinaigrette to cut through the garlic. A cold Peroni or a craft Pilsner complements the charred crust beautifully. For a spicy kick, serve with a small bowl of Olio Santo (chili-infused olive oil).