Pizza Marinara is one of the oldest and simplest Neapolitan pizzas, made with no cheese. It features a robust tomato-garlic-oregano topping and is ideal for vegans and purists who love bold Mediterranean flavors.
🧾 Ingredients (For 1–2 Medium Pizzas)
For the Dough:
- 2 cups all-purpose flour or Italian ’00’ flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup warm water
- 1 tbsp olive oil
For the Topping:
- 1/2 cup crushed San Marzano tomatoes (or any good-quality canned tomatoes)
- 2–3 cloves garlic, thinly sliced
- 1 tsp dried oregano
- A few leaves of fresh basil (optional)
- 1 tbsp olive oil
- Salt – to taste
👨🍳 Instructions
🔹 Step 1: Make the Dough
- Dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until frothy.
- Mix flour and salt in a bowl. Add yeast water and olive oil.
- Knead for 8–10 minutes until smooth and elastic.
- Cover and let rise for 1–2 hours until doubled in size.
🔹 Step 2: Preheat Oven
- Preheat your oven to 250°C (480°F) or as high as possible.
- If using a pizza stone, place it inside during preheating.
🔹 Step 3: Prepare the Sauce
- In a bowl, combine crushed tomatoes, oregano, salt, and a little olive oil.
- Stir well. Keep raw – no need to cook the sauce.
🔹 Step 4: Assemble the Pizza
- Roll out the dough into a thin circle.
- Spread the tomato sauce evenly.
- Distribute the sliced garlic and drizzle olive oil on top.
- Add basil leaves if desired.
🔹 Step 5: Bake
- Transfer to the hot oven or stone.
- Bake for 7–10 minutes, or until the edges are golden and crisp.
🍽️ Serving Suggestions
- Serve hot with a drizzle of extra virgin olive oil.
- Pair with a light Italian red wine or sparkling water with lemon.
💡 Tips & Variations
- For a spicier version, sprinkle chili flakes or add a pinch of black pepper.
- Use whole wheat flour for a healthier twist.
- This pizza is naturally vegan and very light – perfect for summer meals!
