Pizza Marinara
Naples' original, cheeseless
The original Neapolitan pizza marinara: San Marzano tomato, sliced garlic, oregano and olive oil on a blistered 24-hour dough.
- Prep
- 30 min
- Cook
- 8 min
- Total
- 24 hr with rise
- Serves
- 4 pizzas
Ingredients
- 500 g 00 flour
- 325 g water
- 12 g salt
- 1 g instant yeast
- 1 (14 oz) can San Marzano tomatoes, hand-crushed and salted
- 4 garlic cloves, sliced thin
- Dried oregano
- Extra virgin olive oil
Instructions
- 01
Mix and rest. Mix flour and water until shaggy, rest 20 minutes, then work in the salt and yeast until smooth. Cover and leave 2 hours at room temperature.
- 02
Ball and cold-proof. Divide into four 210 g balls, cover and refrigerate 18–24 hours. Bring back to room temperature 2 hours before baking.
- 03
Preheat hot. Heat a pizza steel or stone at the oven's maximum for 45 minutes, broiler on for the last 10.
- 04
Open the dough. Stretch by hand from the center out, leaving a puffy inch at the rim. No rolling pin.
- 05
Top and bake. Spread a thin layer of crushed tomato, scatter garlic and oregano, drizzle with oil. Bake 6–8 minutes until the rim is blistered and spotted.
Larry’s rule: Cheese is optional here and always has been. Good tomatoes are not.