Pizza Marinara is considered the oldest pizza in Italian history, dating back to Naples long before mozzarella was added to pizza. Simple, aromatic, and deeply authentic, this homemade marinara pizza proves that great flavor comes from minimal ingredients.
Made with a crisp dough base, ready-made marinara sauce, garlic, oregano, and extra virgin olive oil, this pizza is a true celebration of traditional Italian cuisine.
Ingredients (serves 4) - Traditional Pizza Marinara
For the dough
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4 cups (500 g) all-purpose or “00” flour
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1 ½ cups (360 ml) lukewarm water
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2 tsp salt
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1 tsp sugar
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2 ¼ tsp active dry yeast (1 packet)
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2 tbsp extra virgin olive oil
For the topping
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2 cups ready-made marinara sauce
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2 cloves garlic, thinly sliced
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1 tsp dried oregano
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Extra virgin olive oil, for drizzling
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Optional: fresh basil leaves (after baking)
Procedure
In a small bowl, dissolve the yeast and sugar in lukewarm water. Let rest for 5–10 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, then mix until a dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover, and let rise in a warm place for 1½–2 hours, or until doubled in size.
Preheat your oven to 475°F (245°C). If using a pizza stone, heat it in the oven for at least 30 minutes.
Divide the dough into 4 equal portions. Stretch each portion into a thin round base using your hands or a rolling pin.
Spread a thin layer of ready-made marinara sauce over each pizza.
Top with sliced garlic, dried oregano, and a generous drizzle of extra virgin olive oil.
Bake for 8–12 minutes, or until the crust is golden and crisp with slightly charred edges.
Remove from the oven, add fresh basil if desired, slice, and serve immediately.
Flavor Balance Tips
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Use a thin layer of marinara sauce to preserve the crispness of the crust and keep flavors balanced.
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Add fresh basil after baking (optional) to brighten the flavor without altering tradition.
- Apply dried oregano sparingly to enhance the sauce
