Italian Bread & Pizza

The Original Recipe of PIZZA MARINARA

Pizza Marinara is a typical Neapolitan pizza topped very simply with tomato, garlic, oregano and oil.

This, along with pizza Margherita, is among the most popular and iconic Neapolitan pizzas.


 

The name Marinara comes from the fact that the ingredients, which are easily stored, could be brought by sailors to make pizzas during their long voyages.

 

 

 

Preparation: 2 hours

Cooking time: 90 seconds

Hardiness: Low

 

INGREDIENTS:

  • Tomato puree about 250 ml
  • 1 teaspoon “sparse” of dried oregano
  • Extra virgin olive oil q.b.
  • Salt to taste
  • 1 garlic clove
  • 1 loaf of pizza dough click here to read how to prepare the dough (a new window will open)

 

 

DIRECTIONS:

  • On a lightly floured pastry board, lay a loaf of pizza dough (previously prepared) and prepare to roll out the dough by flouring your hands as well.
  • This step is very important because in addition to giving the final shape to the pizza, the air contained in the dough is pushed towards the top of the pizza, with a double function: to make sure this increases in volume and to avoid the formation of air bubbles in the central part of the pizza.
  • This procedure will always be done on a pastry board and only by using the fingers of both hands, with a movement that gives the idea of pushing the air contained in the dough to the edges, therefore pressing and rotating several times in order to obtain a uniform result.
  • Keep in mind that the central part will have to be no more than half a centimeter thick, while the edge will have to have a height between 1 (0.39 inches) or 2 cm (0.78 inches), and the diameter of the pizza will have to be about 30 cm (11.81 inches).
    Let’s remember the original recipe does not allow the use of any tool in this phase, such as rolling pins or disc press machine.

DRESSING

  • Using a spoon, sprinkle the disc just obtained with the tomato puree (remember not to season the cornice).
    Next, cut the garlic into thin slices and distribute it as evenly as possible over the tomato.
  • Now sprinkle with the oregano and salt (if you want, you can also add the latter to the tomato even before rolling out the dough).
    Finally, distribute the olive oil using a copper oil cruet with a fine spout. If you do not have one, use an oil pan with a fine spout. You will need to add it with a fairly quick movement, made in a spiral, starting from the center of the disc.

 

BAKING

With the help of a metal shovel, place it directly on the top of the wood-fired oven that has already reached a temperature of about 485 °C (905 °F) and let it cook for about 90 seconds.
Remember to check the cooking by raising a flap of the dough, to make sure it has not burned.

Turn the disc from time to time to make it cook more evenly, trying to keep the pizza always in the same area of the oven (be careful not to approach or move it away from the heat source).

Even though the Neapolitan tradition does not (obviously) foresee the use of electric ovens, one must also take into account that not everyone can have a wood-fired oven at home, so if you use an electric oven set the temperature to 482 F.
When it reaches that temperature (to be sure, wait until the heating elements turn off) place your pizza in it and keep it in for about 10 minutes.

If you are using an electric oven, before seasoning the pizza, place the base in a baking dish greased with a little oil (without exaggerating) so that it doesn’t stick. Remember to turn your pizza from time to time, as the back of the oven gets hotter than the front (where the door is).

Once the pizza Marinara is cooked, serve immediately.

 

 

Tips and Suggestions

Note 1 Remember that by using an electric oven the result will most likely be good, but it will never be the same obtained with a wood-fired oven.

Note 2 To pour the oil, traditional pizza makers use the agliara, a copper container, internally tinned, with a long, narrow spout, so that a thin, continuous trickle of oil flows out.

Note 3 To bake and govern the pizza in a wood-fired oven, two long-handled shovels are used: a larger aluminum one, square in shape, with which the pizza is baked.

Another smaller, round, iron shovel is used to rotate the pizza in the oven so that it cooks evenly on all sides.

 

 

 

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