Pizza Marinara (Tomato, Garlic and Oregano Pizza)

KP
Servings: 4 Total Time: 2 hrs
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The classic cheese-free Neapolitan pizza

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Pizza marinara is one of the oldest and simplest pizzas of Naples, made with just tomato, garlic, oregano and olive oil, with no cheese. The name is traditionally explained as “sailors style”, though accounts of its origin vary. It is naturally dairy-free and a great way to taste a good crust.

If you like this one, try the cheesy Homemade Margherita Pizza.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and pizzeria.

Photo credits: Photo 1: Rene Strgar on Pexels; Photo 2: Roman Odintsov on Pexels; Photo 3: mywin_dow on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Pizza Marinara (Tomato, Garlic and Oregano Pizza)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Dairy Free Egg Free Vegan Vegetarian Meals
Prep Time 20 mins Cook Time 10 mins Rest Time 90 mins Total Time 2 hrs
Servings: 4

Description

Pizza marinara: a classic Neapolitan pizza with crushed tomatoes, garlic, oregano and olive oil, no cheese. Vegan and ready in about 2 hours.

Ingredients

For the dough (makes 2 pizzas of about 30 cm / 12 in)

For the topping

Instructions

  1. Mix the flour, yeast and salt in a large bowl. Add the lukewarm water and olive oil and stir until a shaggy dough forms.
  2. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise in a warm place for 1 to 1 1/2 hours until doubled.
  3. Preheat the oven to its highest setting, at least 250 C / 480 F, with a pizza stone or an upside-down baking tray on the middle rack for at least 30 minutes. Be careful, the oven and tray are extremely hot.
  4. Divide the dough into 2 balls. On a floured surface, stretch or roll each into a round about 30 cm / 12 in across, with a slightly thicker edge.
  5. Place each round on parchment paper. Spread half the crushed tomatoes over each, leaving a 1 cm / 1/2 in border. Season with salt, scatter the garlic and oregano, and drizzle with olive oil.
  6. Slide onto the hot stone or tray and bake for 8 to 10 minutes until the crust is puffed and golden at the edges.
  7. Drizzle with a little more olive oil and serve immediately.

Note

Because there is no cheese, the quality of the tomatoes matters. Drain very watery canned tomatoes first so the crust stays crisp. Contains wheat gluten. Dairy free and egg free. Always use oven mitts, the oven and tray are extremely hot.
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Frequently asked questions

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Why is there no cheese on a marinara?

The traditional recipe uses only tomato, garlic, oregano and olive oil. Cheese is what distinguishes a Margherita.

Can I use fresh tomatoes?

Yes, use ripe tomatoes, peeled, deseeded and chopped, and drain the excess juice.

Can I make the dough ahead?

Yes, rest it in the refrigerator for up to 2 days for a deeper flavor, and bring to room temperature before shaping.