Classic Neapolitan Marinara Pizza
Experience the authentic taste of Naples with this classic Marinara pizza. Featuring a 63-hour fermented crust topped with vibrant tomato sauce, garlic, and oil.
The Marinara is the pride of Naples, a testament to the belief that simplicity in cooking reveals the most profound flavors. Eschewing cheese entirely, this pizza focuses on the harmony of a perfectly fermented dough, bright San Marzano-style tomatoes, and the aromatic punch of fresh garlic. It is a true Neapolitan staple, beloved for its light, airy crust and clean, balanced profile.
Ingredients
- 250 g fermented pizza dough
- 100 ml tomato sauce
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- to taste dried oregano
- to taste fresh basil leaves
Instructions
- 1Portion the fermented dough
Take the fermented dough out of its container and use a metal dough cutter to score it into equal portions. This ensures each pizza base is of a consistent size for even baking.
Tip: Handle the fermented dough gently to preserve the air bubbles created during the 63-hour fermentation process. - 2Shape the dough
Place a portion of the dough onto a floured stone board. Using the tips of your fingers, gently press and expand the dough from the center outwards to form a flat, even circle.
Tip: Keep the pressure light and rhythmic to maintain the doughs structure while stretching it to the desired diameter. - 3Stretch the pizza base
Lift the dough and use a rhythmic technique, alternating your hands to stretch it further. This Tai Chi Bagua-inspired motion ensures the dough reaches the ideal thinness without tearing.
Tip: If the dough resists stretching, let it rest for a few minutes to allow the gluten to relax. - 4Apply the tomato sauce
Spread the tomato sauce evenly over the dough. Move the ladle in eight and a half clockwise circles followed by one and a half counter-clockwise circles for perfect coverage.
Tip: Leaving a small border around the edge will allow the crust to puff up beautifully in the oven. - 5Add garlic and oil
Sprinkle minced garlic over the tomato sauce and drizzle a small amount of house-made oil across the surface to add depth of flavor.
Tip: Use a high-quality extra virgin olive oil to enhance the authentic Neapolitan flavor profile. - 6Final stretch and bake
Give the dough a final manual stretch on the metal peel to ensure it is uniform before sliding it into the 412-degree oven. Bake for approximately 59 seconds for a perfectly cooked crust.
Tip: Ensure the oven is fully preheated before sliding the pizza in for that classic Neapolitan char.
