ReceptnaptárPizza marinara (Neapolitan tomato and garlic pizza)
Pizza marinara is the first and oldest Neapolitan pizza, made without cheese: tomato, garlic, oregano and olive oil. Its magic lies in its simplicity; the slowly proved dough is the focus, and UNESCO also protects the art of Neapolitan pizza making.
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Ingredients
Method
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- Mix the water with the yeast and salt, add the flour and knead for 8–10 minutes into a smooth, elastic dough.
- Cover and prove at room temperature for 2 hours, then in the fridge for 6–12 hours (slow proving gives a more flavourful, bubblier dough).
- Preheat the oven to its highest setting (250–275 °C) together with a pizza stone or baking tray.
- Crush the tomatoes by hand and add salt; divide the dough in two and stretch each by hand into a 28 cm round, leaving the rim thicker.
- Spread half of the tomatoes on each pizza, scatter with the garlic slices and oregano and drizzle with olive oil.
- Bake for 6–8 minutes until the rim is puffed and spotted with brown; serve straight away with basil and a little more oil.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- High heat (your oven's highest setting) makes it crisp with a puffy rim.
- Slice the garlic thinly and don't overbake it, or it turns bitter.
- Crush the tomatoes by hand rather than blending: it gives texture.
- The dough can mature in the fridge for 2–3 days; the longer, the more flavour.
Frequently asked questions
Why is there no cheese on it?
Marinara is named after sailors (marinai), who made it without cheese from long-lasting ingredients.
Can it be baked on an ordinary baking tray?
Yes, on a preheated tray; it will be a little different, but delicious.
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