Neapolitan Pizza Marinara with Garlic and Oregano

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Pizza Marinara is one of the original pies of Naples, dating to the 1700s, and proves that tomato, garlic, oregano, and good olive oil need little else to shine. Without a shred of cheese, it is all about the crust: leopard-spotted, blistered, and tender from a screaming-hot oven. Authentic versions use canned San Marzano tomatoes crushed by hand for a fresh, bright sauce.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 98 gCarbs
• 5 gFiber
• 6 gSugar
• 16 gProtein
• 520 mgSodium
• 430 mgPotassium
• 60 mgCalcium
• 6 mgIron
• 12 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the dough

• 500 g (about 3 1/2 cups) Italian 00 flour, plus more for dusting
• 325 g (1 1/3 cups) cool water, around 64°F (18°C)
• 2 g (3/4 tsp) instant dry yeast
• 10 g (1 3/4 tsp) fine sea salt
• 1 tbsp extra-virgin olive oil, plus more for the bowl

For the topping

• 400 g (14 oz) canned San Marzano whole peeled tomatoes
• 4 to 5 medium garlic cloves, very thinly sliced
• 2 to 3 tsp dried oregano, preferably Sicilian
• Extra-virgin olive oil, for drizzling
• Fine sea salt, to taste
• A small handful of fresh oregano or basil leaves, optional

Directions

1. Make the dough: In a large bowl, stir the flour, yeast, and salt to combine. Add the water and olive oil and mix with a wooden spoon until a shaggy dough forms, then turn out and knead on a lightly floured surface for 10 minutes, or until smooth and elastic. Alternatively, mix and knead in a stand mixer with a dough hook for 6 to 7 minutes.
2. First rise: Shape the dough into a tight ball, place in a lightly oiled bowl, cover, and let rise at room temperature for 6 to 8 hours, or until roughly doubled. For more complex flavor, refrigerate the dough for 18 to 24 hours and bring back to room temperature before shaping.
3. Prepare the sauce: Tip the tomatoes into a bowl and crush them thoroughly with clean hands. Season lightly with salt and stir in a small pinch of dried oregano. Do not cook the sauce; it goes on raw.
4. Shape the pizzas: Place a pizza stone or steel on the middle rack of your oven and preheat at the highest possible setting (500–550°F / 260–290°C) for at least 45 minutes. Divide the dough into 4 equal balls. On a lightly floured surface, gently stretch one ball into a 9-inch (23 cm) round, leaving a slightly thicker 1 cm border for the cornicione.
5. Top the pizzas: Spoon about 1/4 cup of the crushed tomatoes onto the center of each round and spread in a thin, even layer, leaving the border clean. Scatter a portion of the sliced garlic over the top, sprinkle with dried oregano, and finish with a generous drizzle of extra-virgin olive oil and a pinch of salt.
6. Bake one at a time: Slide the topped pizza onto the hot stone and bake for 6 to 8 minutes, or until the crust is puffed, blistered, and lightly charred in spots and the base is crisp. Transfer to a cutting board, drizzle with a little more olive oil, scatter a few fresh herb leaves over the top if using, and serve immediately. Repeat with the remaining dough balls.

Cook’s Notes

• Despite the name, Pizza Marinara contains no seafood: 'marinara' refers to the seafaring men (marinai) who favored this durable, preservative-friendly topping.
• A 60 to 65 percent hydration dough is the Neapolitan standard; weigh your flour and water for consistency.
• Always preheat your stone or steel for a full 45 minutes to ensure a crisp, well-leavened base.
• Use canned San Marzano tomatoes with the DOP label for the most balanced sweet-tart flavor; do not drain them, the juice is part of the sauce.
• Hand-crushing the tomatoes and leaving them raw preserves their fresh aroma, which baking can otherwise dull.

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