Pizza Marinara

Campania · pizza · serves 4 · 1500 min total · hard

Older than margherita — the sailors' pizza ('alla marinara'), no cheese, fed Naples for generations.

Ingredients

• 4 balls Neapolitan pizza dough (see Pizza Margherita recipe)
• 400 g San Marzano tomatoes
• 4 cloves garlic, sliced
• 2 tsp dried oregano (Sicilian if possible)
• 4 tbsp olive oil
• 1 pinch salt

Method

1. Crush tomatoes by hand. Salt lightly.
2. Stretch each dough ball (see margherita method).
3. Spoon 3 tbsp tomato onto each disc. Scatter garlic slices. Sprinkle oregano. Drizzle olive oil.
4. Bake on screaming-hot steel 4–5 minutes until edges leopard.
5. No cheese. The marinara stands or falls on tomato quality.

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