Authentic Pizza Marinara Recipe Naples, Italy

Name: Pizza marinara
Prep time: 1 h
Cook time: 5 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 1 L (4 1/4 cups) water; 70 – 100g (2.1 - 2.8 oz) canned, peeled tomatoes; 40 – 60g (1.5 - 2 oz) salt; one garlic clove (3g); 3g (1/2 tsp) fresh yeast; a pinch of oregano (0.5g); 1,6 –1,8 kg (13 1/3 - 15 cups) flour, 00 type (or, all-purpose); 6 – 8g (1 1/2 tsp) extra virgin olive oil (variance of +20% tolerated)

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Introduction & history

Traditionally, the dough is made with flour, yeast, water, and salt, whereas the topping consists of peeled, milled, and salted tomatoes, oregano, garlic, and olive oil. Besides the listed ingredients, often basil is included as well, although it is not part of the authentic recipe. The characteristic of a true Neapolitan pizza, marinara included, is cornicone, a raised outer rim that is 1-2cm (1/2-inch) wide. Also, size-wise, the pizza should not exceed 35cm (13.5 inches) in diameter. The assembled pizza is baked in a wood-fired oven for 60 to 90 seconds, the end result being a bendable pizza with a thickened sauce in the center and no blackened spots.

Main ingredients

Flour
Tomato
Garlic
Oregano
Olive Oil