Marinara Pizza Recipe

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In the world of pizza, less is often more. While you can pile on countless toppings, sometimes reverting to the basics is the key to a magical pizza experience. Enter the Classic Italian Marinara Pizza Recipe —arguably the most understated (and underrated) member of the pizza family.

Marinara Pizza Recipe

Let’s journey back to the roots of pizza and pizza making with this authentic recipe for classic Pizza Marinara…

A Brief History of Marinara Pizza

Flatbread foods have been around for thousands of years. But pizza was born in Naples, Italy perhaps in the early 1800’s (and quite likely before that). Naples was not (and sadly, remains) a less than affluent city in Italy. Therefore, Neapolitans relied upon food that was inexpensive and fast (imagine fast food 200+ years ago).

And like other Neapolitan pizzas, the Marinara pizza hails from Naples too. Contrary to what some believe, the name “Marinara” does not imply a seafood topping, nor does it automatically relate to marinara sauce that we often associate with pasta.

Marinara Pizza

Instead, the name is derived from “La Marinara,” the Italian word for sailor (so not completely different from the idea of seafood).

Legend has it that the Marinara was the pizza of choice for sailors returning to the Bay of Naples due to its simple ingredients that are resistant to spoilage: tomato, garlic, oregano, and olive oil.

And doesn’t that sound like a legendary pizza?

The Essence of Simplicity

One of the defining characteristics of a Marinara pizza is that it doesn’t have cheese.

None.

At all.

Were these sailors heathens??

Well, in fact the absence of cheese allows the other ingredients to truly shine, presenting a delightful interplay between the sweet and tangy tomato sauce, the aromatic garlic, and the earthy oregano.

Uncooked Marinara Pizza

Ingredients for Neapolitan Marinara Pizza Recipe

Okay, let’s cover the basics:

  • Neapolitan pizza dough
  • 1/3 cup of crushed tomatoes (or tomato sauce)
  • 1 clove garlic, thinly sliced
  • 1 pinch dried oregano (of course, you can use fresh but it’s not required)
  • 1 pinch of sea salt (let’s respect those sailors, right?)
  • 2 tbsp extra virgin olive oil (optional)
  • Mozerella cheese (No cheese!!)

In a pizza this simple, you might consider going fresh across the board. There’s not much that’s going to beat using the best of every ingredient. That being said, the AVPN actually allows dried oregano. Since fresh oregano isn’t always that easy to find and/or it can be rather pricey for one meal, you may opt for dried too. Besides, you can certainly get a lot of mileage out of dried oregano.

Marinara Pizza Ingredients

Neapolitan Pizza Dough

An authentic Associazione Verace Pizza Napoletana (AVPN) approved Marinara pizza starts with Neapolitan Pizza Dough, made using high-quality Tipo “00” flour, water, salt, and yeast. The dough is then fermented for at least 24 hours, which allows it to develop a complex flavor and a light, airy texture.

Neapolitan pizza dough

You can read all about our AVPN “compliant” Neapolitan Pizza Dough recipe here.

The Pizza Sauce

Most people will be surprised to learn that “pizza sauce” is not the right sauce for this pizza – I was!

Generally speaking, the tomato sauce will be specifically of the San Marzano variety because of the unique flavor – and I would vouch for that choice.

It’s very easy to make your own Neapolitan Pizza Sauce – we have a quick and easy recipe for you to try! You can buy canned San Marzano tomatoes, puree, strain, add a pinch of salt, and voila! You have traditional sauce!

Best Authentic Neapolitan Pizza Sauce Recipe

But you can also buy an excellent pre-made Italian tomato sauce used by folks in Naples on their pizza at a local grocery store. This is a great starting point.

Mutti tomato sauce

Let’s Talk About Salt

Did you know that when you go inland and a little up country to the province of Tuscany, salt becomes quite a controversial topic.

Back in the 16th century, a salt tax was imposed during the historical rivalry between the Papal States and the city-state of Florence, which was (is) the hub of Tuscany. Due to high salt prices resulting from this tax, many Tuscan bakers chose to eliminate salt from their bread recipes altogether. The tradition has carried on to this day, even though the salt tax no longer applies.

Conversely, the coastal province of Napoli didn’t shy away from salt and, as such, we find the addition of salt in the Neapolitan pizza dough and in this recipe as well.

The AVPN specifies quite little salt to be used (less than 2 teaspoons for 2 pounds of tomatoes) – basically a small pinch for your pizza. Of course, you can adjust to taste. They also specify that the salt should be added to the tomatoes rather than the pizza – unless you are using fresh tomatoes.

The Garlic

Getting fresh garlic should be pretty easy anywhere at any time of year. It’s also inexpensive.

But it is a bit tedious to get nicely peeled and sliced. Therefore, you might naturally lean towards pre-minced garlic or garlic powder, but I’d strongly encourage going with fresh.

Steps to Peel Garlic

  1. Separate the Clove: Take a garlic bulb and separate the number of cloves you need.
  2. Place the Clove on the Cutting Board: Lay a garlic clove on your cutting board.
  3. Crush the Clove: Place the flat side of your chef’s knife over a clove, making sure the blade is facing away from you. Apply a quick, careful pressure until the clove slightly crushes. This loosens the peel.
  4. Remove the Peel: Pick up the clove and peel away the skin, which should come off easily after crushing. If it’s a little stubborn, you can use the tip of your knife to lift a corner of the peel and then proceed to remove it with your fingers.

Steps to Slice Garlic

  1. Trim the Ends: After peeling, trim off the root end of the garlic clove.
  2. Stabilize the Clove: Place the peeled garlic clove on the cutting board with the flat side down for stability.
  3. Slice: Hold your knife and make evenly spaced cuts along the length of the garlic clove to create slices. The thickness of the slices will depend on your recipe or personal preference. Slicing garlic thinly will produce a milder flavor compared to mincing, while thicker slices will offer a more potent garlic kick.
  4. Soak: After slicing, drop the garlic into a bit of olive oil prior to putting on the pizza. This will add a barrier to prevent the garlic from overcooking in the oven.

Option: Roasted Garlic

If you find raw garlic to be too strong or too pungent, you can always roast your garlic before putting it on the pizza. If you have an outdoor pizza oven, simply wrap the garlic in tin foil and heat it in the pizza oven while it is warming up. Give it 15 minutes from when you first turn on the oven and then pull it out. It will cool quickly and you can easily peel and slice it for your pizza.

Roast garlic first in your oven wrapped in tin foil.

Extra-Virgin Olive Oil

Drizzling olive oil on the pizza before it goes into the oven is specified by the AVPN. Start by pouring from the center and spiraling outwards. Do not mix into the tomato sauce.

Some folks like to have a bit to dip the crust in after the pizza is cooked.

Preparing Our Marinara Pizza Recipe

If making pizza dough from scratch is something you’re not ready for, then buy a quality dough ball from your grocery store. I’d recommend staying away from a pre-formed crust. That can be great for some pizzas – maybe a Parma Ham Pizza or a Smoked Pizza. But we’re going traditional with simple ingredients and flavors; we believe you’ll really appreciate it more if you are stretching out the dough yourself.

Even better (and highly recommended) will be to make your own pizza dough! As mentioned, we have a recipe for traditional Neapolitan dough (which requires a minimum of 8 hours but is better after 24 hours to rest). But you can also try our Easy Peasy Pizza Dough or our Thin Crust Pizza Dough – both of which are fantastic alternatives.

Stretching the Dough

Marinara pizza ingredients.

We said there are rules for our Marinara pizza recipe – and one of the rules is NO ROLLING PINS. Frankly, I love using a rolling pin…but I also follow the rules. *sigh*

So, stretch that dough ball out by hand and love it. It may be a bit…odd…but even the Island of Misfit Toys have a home!

The “rules” say that a Neapolitan dough ball should be between 6 and 9 ounces in weight and can be stretched out to 8.5″ to 14″. Well…if you say so. But I believe the WRONG weight or size should not deter you from making the pizza size you want to make.

Once the dough is stretched out, you will need to transfer it to either a pizza peel or a pizza pan.

How are you going to cook it?

The AVPN says a traditional Neapolitan pizza should be cooked at ~900°F and exclusively in a wood-fired oven. You may know that your conventional indoor oven is not going to get there. To hit those temperatures, you need to use an outdoor pizza oven.

AVPN recommends the Ooni Karu 16. However, we use the Solo Stove Pi and we’ve been very happy with our Neapolitans (even when we use the propane feature – don’t tell the AVPN!).

Marinara Pizza cooking

If you don’t have access to one of these ovens, do not let that stop you! The steps below will give you both cooking options for making a wonderful Neapolitan Marinara Pizza!

Marinara Pizza in the oven

Variations

  • The reality is that unless you have a wood-fired pizza oven, your pizza is going to be a variation from the start. Don’t let that deter you!
  • Neapolitan dough isn’t difficult to make, but it does take time to do properly. It also works best with that wood-fired oven. If time is not your ally, then substitute a faster recipe or a pre-made dough ball.
  • If raw garlic is too strong, try roasting the garlic cloves (or bulb) while the oven heats up and applying the sliced, roasted garlic. See above.
  • A Roman variation of this pizza adds salted anchovies on top.
  • Some people don’t love that Neapolitan pizza is floppy in the middle. If that’s you, try using an American reinforced flour – the crust will be much firmer in the center:
Marinara pizza - side view

How to Reheat It

If the pizza is from the fridge: Preheat the oven to 350 degrees. Once it reaches temp, place it on a pan or the pizza stone for 15 minutes. Alternatively, you can heat the slices in a skillet on the stovetop – no need to preheat the pan! Place the skillet on the stovetop over medium heat, place the pizza in, and let heat for 6-8 minutes.

Final Thoughts

The simplicity of this Italian marinara pizza recipe is its greatest asset, offering a harmony of flavors that will undoubtedly impress. Sometimes, simplicity with quality ingredients truly is the ultimate sophistication.

Buon appetito!

Marinara Pizza Recipe

Neapolitan Marinara Pizza Recipe

Todd Mitchell
AVPN approved recipe for Neapolitan Marinara pizza
No ratings yet
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Course Main Course
Cuisine American, Italian
Servings 1 Pizza
Calories 740 kcal

Equipment

  • 1 Wood-burning pizza oven AVPN says this is required, but use what you've got!

Ingredients
  

  • 1 Pizza Dough ball (7-10 ounces) (Refer to our recipe for making AVPN Neapolitan dough)
  • 3 Tbsp Flour (AP is good but any flour will be fine for this)
  • Cups Crushed tomatoes (or tomato sauce) (Refer to our recipe for making your own sauce from canned tomatoes or try Mutti brand sauce)
  • 3 Cloves Raw garlic (or roasted). Adjust to your taste.
  • 1 Pinch Sea Salt
  • 1 Pinch Dried Oregano (fresh is optional)
  • 2 Tsp Extra-virgin olive oil

Instructions
 

  • If you are using a pre-made dough ball from the refrigerator, give it at least 30 minutes to come to room temperature.

Prepare Your Toppings

  • Prepare your tomato sauce by adding a pinch of salt, crushing, and straining.
  • Preheat your pizza oven to ideally about 900°F.
    Adding wood to the pizza oven.
  • If you are going to roast the garlic, wrap the whole cloves or bulb in tin foil and put in the oven for the first 15 minutes while it warms up.
    Garlic bulb roasting in the oven
  • Remove the garlic from the oven. It will cool fast, then peel and slice it.
    Garlic wrapped in foil
  • Raw or roasted, slice your garlic cloves thinly. Place the slices in a little bit of olive oil, which will help prevent them from burning in the oven.

Stretch the Dough

  • Put 2 tablespoons of flour on your work surface
  • Begin stretching your pizza dough on your work surface. With 8 ounces of pizza dough, you should be able to make an 11" to 12" pizza, depending on the dough. True Neapolitan pizza will leave about a half inch outer ring slightly taller than the center.
    Hand stretching the dough
  • Put 1 tablespoon of flour on your pizza peel (so the dough will not stick when launched into the oven).
    Floured pizza peel
  • Check your pizza oven temperature. Add more wood if necessary. Do not proceed to the next step if your oven is not ready.
    Pizza oven smoking as it comes up to temperature.
  • Transfer your dough to the pizza peel.
    Neapolitan pizza dough on the pizza peel.

Top The Pizza

  • You will want to quickly apply your toppings and get the pizza into the oven before the dough sticks to the peel.
  • Apply the tomato sauce to the center of the pizza. Use a spoon to spread the sauce out from the center in a spiral pattern but keeping the sauce off of the outer ring.
    Sauce on Pizza dough
  • Spread the sliced garlic across the top of the pizza.
  • If you are using dried oregano, sprinkle it over the pizza sauce. If you are using fresh oregano, add it after the pizza is cooked.
  • Distribute the fresh garlic evenly over the pizza in a circular motion.
  • Drizzle the olive oil over the pizza in a spiral motion from the center outward.
    Pizza is topped and ready for the oven.

Cooking Your Pizza Marinara

  • Check the pizza oven temperature again. If you have an infrared thermometer, check for the hottest part of the pizza stone.
    Infrared thermometer
  • Launch the pizza into the oven on the hottest part of the stone without being in the flames.
  • Before rotating the pizza, make sure that Rotate the pizza one quarter turn every 45 seconds. Generally, the pizza will be done in 6 minutes or less. So watch it closely!
    Marinara Pizza in the oven
  • Remove the pizza from the oven and let it rest for about 3 minutes.
    Neapolitan Marinara Pizza
  • If you are using fresh oregano, add it now.
  • Cut and serve immediately.
    Marinara 2 45a

Notes

Conventional Oven option:
  • If you are going to cook this in a conventional oven, you’ll want the highest temperature you can get the oven to. 
  • If you have a pizza stone (or pizza steel), that’s going to help a lot in getting the most authentic crust. If not, a pizza pan (or cookie sheet) will still turn out a great pizza.
  • You can either start the pizza on a pan (or cookie sheet) and transfer it to the stone after about 10 minutes (when the crust is firm enough to be safely transferred). At this point, turn off the oven and let the pizza cook on the stone for another 5 minutes. Remove and let rest on a cutting board for another 5 minutes before cutting and serving.
  • Alternatively, you can start by launching the pizza directly to the pizza stone in your oven. This is more tricky and you might want to practice with some dough with no toppings!
 

Nutrition

Calories: 740kcalCarbohydrates: 132gProtein: 21gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 2134mgPotassium: 265mgFiber: 6gSugar: 18gVitamin A: 175IUVitamin C: 7mgCalcium: 33mgIron: 8mg
Keyword Authentic Marinara Pizza, AVPN Marinara Pizza, AVPN Neapolitan Pizza, Neapolitan Pizza, Vegan
Tried this recipe?Let us know how it was!
Marinara Pizza Recipe

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