Classic Marinara Pizza

Name: Classic Marinara Pizza
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Cuisine: Italian
Ingredients: 1 ball Pizza Dough (approx. 250-300g, store-bought or homemade); 400 grams San Marzano Tomatoes (1 can, whole peeled, crushed by hand); 2 cloves Garlic (thinly sliced or finely minced); 1 teaspoon Dried Oregano (preferably dried Sicilian oregano); 2 tablespoons Extra Virgin Olive Oil (plus extra for drizzling); a few leaves Fresh Basil (for garnish); to taste Salt (fine sea salt)

This recipe guides you through making a classic Marinara Pizza, emphasizing the simplicity and the quality of ingredients, especially ripe tomatoes, to truly appreciate its flavor. It's a testament to traditional Italian pizza making, focusing on a robust tomato base, fresh garlic, fragrant oregano, and a drizzle of high-quality olive oil, all baked to perfection on a tender, crispy crust.

#pizza

#marinara

#italian

#classic

#vegetarian

#simple

#tomato

Stretching the Pizza Dough

Recipe Information

15m

Prep Time

Cook Time

23m

Total Time

Servings

Medium

Italian

English

Nutrition (per serving)

480

Calories

18g

Protein

65g

Carbs

15g

Fat

Spreading the Crushed Tomato Sauce

Ingredients

Pizza Dough
(approx. 250-300g, store-bought or homemade)
1 ball
San Marzano Tomatoes
(1 can, whole peeled, crushed by hand)
400 grams
Garlic
(thinly sliced or finely minced)
2 cloves
Dried Oregano
(preferably dried Sicilian oregano)
1 teaspoon
Extra Virgin Olive Oil
(plus extra for drizzling)
2 tablespoons
Fresh Basil
(for garnish)
a few leaves
Salt
(fine sea salt)
to taste

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pizza Topped and Ready for Oven

Instructions

0/5 completed

1
If using fresh dough, bring it to room temperature for at least 1-2 hours before stretching. Lightly flour your work surface and hands, then gently stretch the pizza dough into a round shape, about 10-12 inches in diameter. Avoid tearing the dough.
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5m
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If using fresh dough, bring it to room temperature for at least 1-2 hours before stretching. Lightly flour your work surface and hands, then gently stretch the pizza dough into a round shape, about 10-12 inches in diameter. Avoid tearing the dough.
5m
Handle the dough gently to keep the air bubbles intact, which contributes to a good crust.
2
Pour the San Marzano tomatoes into a bowl and crush them by hand or with a fork. Season lightly with salt. Spread the crushed tomatoes evenly over the stretched pizza dough, leaving a small border for the crust.
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3m
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Pour the San Marzano tomatoes into a bowl and crush them by hand or with a fork. Season lightly with salt. Spread the crushed tomatoes evenly over the stretched pizza dough, leaving a small border for the crust.
3m
San Marzano tomatoes are crucial for authentic flavor due to their balance of sweetness and acidity.
3
Evenly distribute the thinly sliced garlic over the tomato sauce. Sprinkle the dried oregano generously over the entire pizza. Drizzle about 1 tablespoon of extra virgin olive oil over the toppings.
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2m
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Evenly distribute the thinly sliced garlic over the tomato sauce. Sprinkle the dried oregano generously over the entire pizza. Drizzle about 1 tablespoon of extra virgin olive oil over the toppings.
2m
Don't overcrowd the pizza; the beauty of Marinara is its simplicity.
4
Carefully transfer the pizza to a preheated pizza oven or a baking stone/steel in a regular oven set to its highest temperature (e.g., 500-550°F / 260-290°C). Bake for 5-8 minutes, or until the crust is golden brown and puffed, and the sauce is bubbling.
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7m
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Carefully transfer the pizza to a preheated pizza oven or a baking stone/steel in a regular oven set to its highest temperature (e.g., 500-550°F / 260-290°C). Bake for 5-8 minutes, or until the crust is golden brown and puffed, and the sauce is bubbling.
7m
A very hot oven is key to achieving a crispy crust and perfectly cooked toppings quickly.
5
Once baked, remove the pizza from the oven. Garnish with fresh basil leaves and a final drizzle of extra virgin olive oil before slicing and serving immediately.
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1m
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Once baked, remove the pizza from the oven. Garnish with fresh basil leaves and a final drizzle of extra virgin olive oil before slicing and serving immediately.
1m
Add fresh basil after baking to preserve its vibrant color and delicate flavor.