Marinara is older than the Margherita. Street pizza in Naples was tomato, garlic, and oil long before a queen sat down. The Associazione Verace Pizza Napoletana still lists it as one of the two pies that define the style.
If you put mozzarella on it, it is not a Marinara. The dough and the tomato have to carry the room.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- Crushed San Marzano tomatoes, salted
- 2 garlic cloves, sliced thin
- Dried oregano
- Extra-virgin olive oil
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
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Check Amazon.com
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Low-Moisture MozzarellaCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
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Ateco Bench ScraperCheck Amazon.comBench Scraper
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As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 170
- Protein
- 6 g
- Carbohydrates
- 31 g
- Fat
- 2 g
- Sodium
- 430 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Cento San Marzano tomatoes, Partanna extra-virgin olive oil.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Stir 500 g Tipo 00 with 325 ml water.
- 02Rest 30 minutes.
- 03Add 13 g salt and 1 g yeast.
- 04Knead until silky.
- 05Ball.
- 06Refrigerate 24 hours.
- 07Two hours at room temperature.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Stretch.
- 02Thin salted tomatoes, sliced garlic, oregano, oil.
- 03No cheese.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 4–6 minutes until the rim spots and the garlic perfumes without burning.
- 03Eat immediately.
Gas pizza oven
- 01Preheat on high, stone 425–455°C (800–850°F).
- 0260–90 seconds, turning.
- 03Garlic burns fast — slice it thin and keep the pie moving.
- 04Eat at once.
Wood-fired oven
- 01Floor 425–480°C (800–900°F). 60–90 seconds.
- 02If you added mozzarella, it is no longer a Marinara.
