Entree: Italy – Campania – Pizza Marinara (Classic Neapolitan tomato, garlic, and oregano pizza)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 7 min

Additional 1 hr 35 min

Total 1 hr 37 min

Ingredients

- Three-day Neapolitan pizza dough (cold-fermented 72 hours), divided into 2 balls, approx. 8.8 oz (250 g) each
- 1 cup (240 ml) canned San Marzano tomatoes, crushed by hand
- 2 cloves garlic, thinly sliced
- 1 tsp (5 g) dried oregano
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
- salt, to taste
- 1/4 cup (30 g) tipo 00 flour for dusting
- 4–6 fresh basil leaves or fresh oregano sprigs (optional)

Instructions

1. Take the dough from the refrigerator and rest each ball, covered, at room temperature for 1–2 hours until relaxed and slightly risen.
2. Preheat a pizza stone or steel in the oven at the highest temperature available (550°F/290°C or higher) for 45–60 minutes; if using a broiler, place the rack high and preheat accordingly.
3. Season the crushed San Marzano tomatoes with salt to taste and stir in the thinly sliced garlic and dried oregano; let sit 5–10 minutes to meld.
4. On a floured surface, shape one dough ball into a 10–11 inch (25–28 cm) disc by stretching with your fingers, keeping a raised edge for the rim.
5. Transfer to a well-floured peel, spread about 1/2 cup (120 ml) of the tomato mixture evenly over the dough, drizzle with 1 tbsp (15 ml) olive oil, and lightly salt the rim if desired.
6. Bake on the preheated stone or steel for 6–10 minutes until the crust is puffed, blistered, and the tomato topping is slightly reduced and aromatic; rotate during baking for even coloring.
7. Remove from the oven, finish with a small drizzle of olive oil and optional fresh basil or oregano leaves, let rest 30–60 seconds, then slice and serve. Repeat with second dough ball.