Pizza Marinara
Simple pizza with tomato sauce, garlic, oregano, and olive oil.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pizza Marinara is one of the oldest styles of Neapolitan pizza. Its origins are humble, born from the need for a readily available and inexpensive meal for sailors ('marinai' in Italian), hence the name. The simplicity of the ingredients allowed for quick preparation and accessibility.
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Pizza Marinara represents the essence of Neapolitan cuisine - simple, high-quality ingredients prepared with care. It's a testament to the idea that less is more, and that exceptional flavor can be achieved without elaborate components.
Authenticity
In Naples, a true Pizza Marinara is judged on the quality of its ingredients and the skill of the pizzaiolo. It's considered a baseline for evaluating a pizzeria.
Simplicity is Key
The Marinara emphasizes the importance of fresh, local ingredients in Italian cooking. Using the best tomatoes, garlic, and olive oil is crucial.
A Taste of History
Eating a Pizza Marinara is like taking a step back in time, experiencing a dish that has nourished generations of Neapolitans.
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The Pizza Marinara is characterized by its bright, acidic tomato base, pungent garlic, aromatic oregano, and the richness of olive oil. It's a simple yet remarkably flavorful pizza.
The primary flavor is that of the high-quality tomato sauce, which provides a sweet and tangy foundation. Garlic adds a sharp, savory element that complements the tomato. Oregano contributes an earthy, slightly peppery aroma and taste. Extra virgin olive oil drizzled over the pizza after baking adds a final layer of richness and enhances the other flavors.
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Tomato Quality
Use San Marzano tomatoes if possible. They have a naturally sweet and less acidic flavor, perfect for a Marinara sauce. Canned whole tomatoes, crushed by hand, are preferred over pre-made sauce.
Garlic Preparation
Finely slice the garlic rather than mincing it. This prevents it from burning during baking and imparts a more delicate flavor.
Olive Oil Drizzle
Drizzle high-quality extra virgin olive oil over the pizza *after* baking. This preserves its flavor and aroma.
Oregano Application
Use dried oregano, as it has a more concentrated flavor than fresh oregano when baked at high temperatures. Sprinkle it generously over the pizza before baking.
Dough Matters
A good Neapolitan pizza dough is essential. It should be thin, elastic, and slightly charred around the edges after baking.
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