Neapolitan pizza with tomato, garlic, oregano, and olive oil
Pizza Marinara
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
2
1 pizza (12-inch)
Difficulty
Easy
Cost
Budget
$
Pizza Marinara
Neapolitan pizza with tomato, garlic, oregano, and olive oil
★4.8(16)
The oldest Neapolitan pizza—no cheese, just San Marzano tomatoes, garlic, oregano, and a generous drizzle of olive oil on a blistered crust. Pure and unadorned perfection.
10m
Prep Time
8m
Cook Time
18m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pizza marinara predates the margherita and proves that pizza needs nothing but perfect tomatoes and a hot oven. Named for the fishermen's wives who made it, its simplicity is its brilliance.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of Pizza Marinara lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 ball pizza dough (250g), room temperature
- 1/3 cup San Marzano tomatoes, crushed by hand
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano
- 2 tbsp extra-virgin olive oil
- Flaky sea salt
Instructions
- 1
Preheat oven with pizza stone or steel to 500°F (or maximum temperature) for at least 45 minutes.
- 2
Stretch dough gently by hand into a 12-inch round on a floured surface.
- 3
Spread crushed tomatoes over the surface, leaving a 1-inch border for the crust.
- 4
Scatter sliced garlic over the tomatoes, sprinkle with oregano and sea salt, and drizzle generously with olive oil.
- 5
Slide onto the hot stone and bake 6-8 minutes until the crust is blistered and the garlic is golden. Drizzle with more olive oil before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
San Marzano tomatoesAny quality canned whole tomatoes
Crush by hand for the best rustic texture
Dried oreganoFresh oregano leaves
Add fresh oregano after baking to preserve its flavor
Tips & Storage
Pro Tips
This pizza lives or dies by the quality of the tomatoes and olive oil—use the best you can find.
Slice the garlic thin enough to cook through in the short baking time.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (0mg) · 2 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates12g
Fat46g
Fiber480mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why no cheese?
- Marinara is the original pizza, predating mozzarella. The simplicity is intentional and delicious.
- Can I add cheese?
- Adding mozzarella makes it a margherita. Marinara is traditionally cheese-free.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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