Italian cuisine · Dough, Pasta & Rice

Pizza Marinara

The simplest Neapolitan pizza: tomato, garlic slices, oregano and olive oil, without cheese.

Ingredients · for 4 servings

• 500 g flour (type 00)
• 325 ml lukewarm water
• 12 g salt
• 3 g fresh yeast
• 400 g passata (strained tomatoes)
• 6 cloves garlic
• 2 tsp dried oregano
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Dissolve the yeast in the lukewarm water, stir in the flour, and let it rest for 10 min, then add the salt and knead the dough vigorously for 10 min until smooth and elastic; cover and let rise for 1 hour at room temperature.
2. Divide the dough into four equal balls, shape tightly into rounds, and let rest covered for another 30 min — leaving it overnight in the fridge improves the flavor even more.
3. Preheat the oven with a baking stone or an inverted baking sheet on the highest setting, at least 250°C, for 30 min.
4. Mix the passata only with salt, 1 tbsp olive oil, and your hand, without cooking it; slice the garlic paper-thin.
5. On a floured surface, press each dough ball with your fingertips from the center outward into a 28 cm round, leaving a 2 cm border untouched, spread thinly with 3 tbsp tomato sauce, and top with garlic, oregano and olive oil.
6. Slide the pizza onto the hot stone and bake for 6–8 min until the crust has risen and browned in spots, then serve immediately with a drizzle of olive oil.