MARINARA PIZZA
Vegan, Dairy-Free, and Made with Love
Pizza Marinara is a simple, traditional Italian pizza that originates from Naples, and focuses on basic but bold flavors. The name "Marinara" comes from the Italian word for "seafaring," as its sauce was a favorite among sailors, though it contains no seafood.
While super simple, Marinara pizza is a beautiful example of how minimalist recipes can still be deeply flavorful. Its thin and crispy crust and the quality of the ingredients makes all the difference, especially when using high-quality olive oil and tomatoes for that authentic Mediterranean flavor.
With no cheese or animal products, this pizza fits perfectly into the Mediterranean diet which emphasizes plant-based foods, whole grains, and heart-healthy fats like olive oil. As a vegan and dairy-free option, Marinara pizza is lighter than many other pizzas but still offers a satisfying meal. It’s naturally low in saturated fats and cholesterol-free, making it a heart-healthy choice.
For a naughty upgrade, enjoy this pizza with a super chilled beer or a glass of Spritz.
A little history
Pizza Marinara is one of the oldest pizza recipes, dating back to the 18th century in Naples. The topping sauce is thought to have been created by fishermen who needed something easy to prepare and to take with them on their voyages.
It was a favorite among sailors because it was made with ingredients like tomatoes and olive oil that wouldn't spoil easily, and could be prepared quickly.
Today, Pizza Marinara remains a popular choice in pizzerias around Italy and the world, especially among those seeking vegan and dairy-free options and kids! Its rich history and flavorful simplicity make it a timeless classic.
INGREDIENTS👇🏻
• 500g | 17.6oz plain flour
• 12g | 0.4oz fresh yeast
• 1 tbsp sugar
• 300ml | 10.56fl oz water
• 1 tsp sea salt for the dough + to taste for the sauce
• 240g | 8.5oz tinned peeled tomatoes
• 1 small bunch of fresh oregano
• 2 garlic cloves
• Extra virgin olive oil
The recipe step by step
Whisk thoroughly 100g | 3.5oz of the flour with the sugar, the fresh yeast and 100ml | 3.52fl oz of water to create a batter into the mixer bowl
Let the batter rest for at least 1 hour
Add to the bowl 400g | 14.1oz of flour with 200ml | 7.04fl oz of water and some sea salt, and mix the dough until it de-touches from the bowl
Move the dough onto a work top dusted with flour and knead until smooth
When smooth, roll the dough sideways, pinching the bottom with your fingertips to seal the crease – this is the ‘secret move’ of all pizza masters!
Then place it back into the bowl, cover with cling film and let it rest for 30 minutes
Place the dough back onto the work top, fold the sides over, turn the crease downwards and repeat the pizza master ‘secret move’
Place the dough back into the bowl and cover with cling film and a tea towel (for warmth)
Repeat this sequence twice more every 20 minutes
After the third fold rub slightly with vegetable oil
Seal the dough back in the bowl and let it rest in the fridge for at least 24 hours
When ready, remove the dough from the fridge and let it warm up to room temperature
In the meantime, smash the peeled tomatoes by hand, season with abundant extra virgin olive oil, sea salt, a bunch of chopped fresh oregano and finely chopped garlic, which you have previously de-cored
Cut the dough in two equal parts, and with wet hands perform the ‘secret move’ once more on each half
Oil the oven trays and lightly stretch one dough ball on each tray, cover with tea towels and let them rest for 3 hours
Stretch the dough fully on the trays now using your fingertips
Cover the raw pizzas with your seasoned tomato sauce, making sure to reach all the edges
Bake on max temperature for 13 to 15 minutes with the fan on
You can bake both pizzas at the same time, as long as the top shelf is not too close to the grill, and that you swap trays position half way through
Before serving add a splash of extra virgin olive oil on top to enhance the flavors
Then take a bite…and enjoy! 😋
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