Andy Montoya
Pizza Marinara, also known as Pizza alla Marinara, is a type of Neapolitan pizza that does not contain cheese. It is seasoned with tomatoes, extra virgin olive oil, oregano, and thinly sliced garlic. In some regions, anchovies are also included. The name marinara is derived from the Italian word marinara, which translates to seafaring, but the pizza itself does not contain any seafood.
| Characteristics | Values |
|---|---|
| Number of Ingredients | 4 |
| Ingredients | Tomato sauce, oregano, thinly sliced garlic, and olive oil |
| Cheese | No |
| Anchovies | In some regions |
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What You'll Learn
Marinara pizza is cheeseless
Marinara pizza is a cheeseless pizza variety that is also known as Pizza alla Marinara. It is one of the three official variants of traditional Neapolitan pizza. It is believed that Pizza Marinara was invented in Naples in 1734 at Pizzeria Port'Alba, considered the oldest pizzeria in the world.
A traditional Marinara pizza is topped with nothing but a marinara sauce. An authentic marinara sauce is made from San Marzano tomatoes seasoned with garlic and oregano. The pizza is then finished with a drizzle of extra virgin olive oil. In some regions, anchovies are also included. The marinara pizza is entirely seafood-free.
The marinara pizza consists of just four ingredients – tomato sauce, oregano, thinly sliced garlic, and olive oil – with no cheese. The base is spread with tomato sauce, then sprinkled with dried oregano, topped with thinly sliced fresh garlic, and finished with a drizzle of olive oil.
The marinara pizza is the older sister of the Margherita pizza and is considered one of the oldest styles of pizza in the world. The name "marinara" has a connotation of the sea ("Marin"), but it has no direct connection to seafood.
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It's one of the oldest types of pizza
Pizza marinara, also known as pizza alla marinara, is a typical Neapolitan pizza. It is seasoned with tomatoes, extra virgin olive oil, oregano, and garlic. It is supposedly the oldest tomato-topped pizza, with some claiming it was introduced around the year 1735 (or 1734, according to the European Commission regulation 97/2010).
The history of the pizza marinara is quite interesting. It is said to have been prepared using olive oil, cherry tomatoes, basil, oregano, and garlic. It was commonly ordered by poor sailors and made on their ships due to its use of easily preservable ingredients. The creation of the pizza marinara and its association with sailors are mostly based on oral and traditional retellings rather than documented, empirical evidence.
Francesco de Bourcard, in his 1866 book 'Usi e costumi di Napoli' ('Customs and Traditions of Naples'), mentions the existence of pizza marinara. The pizza was also believed to have been invented at Pizzeria Port'Alba, the oldest pizzeria in the world, to meet the demands of sailors for a tasty pizza on days when the fishing was not good. They usually added anchovies and other small fish to the pizza.
Pizza marinara is considered a type of Neapolitan pizza, and it is one of the simplest forms of pizza, with just a few basic ingredients. It is different from Margherita pizza, which includes cheese. The marinara pizza's lack of cheese is an important distinction, as the addition of cheese can change both the flavor and the cultural significance of the dish.
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It's a specific way of assembling a pizza
Assembling a pizza is an art, and the order in which you add the ingredients is crucial to the final result. While there is no one-size-fits-all approach, as different types of pizzas require different assembly methods, there are some general steps and guidelines to follow.
Firstly, it's important to understand the role of each ingredient and how they interact with each other. The base, or dough, is the foundation of your pizza. It provides structure and texture, and how you prepare it will affect the overall crispness and taste. Rolling out the dough to an even thickness is key, and brushing the edges with olive oil, as this will help create a golden, crispy crust.
The next step is to add the sauce. A thin layer of tomato sauce is a classic choice and provides a tangy base for your pizza. However, be mindful that a wet sauce can make your base soggy. One technique to prevent this is to create a waterproof barrier by adding a layer of cheese first, which is a common practice in Sicilian-style pizzas. This method also allows the crust to cook more evenly.
Now, it's time for the cheese. Cheese is a pivotal ingredient, adding flavour, texture, and that irresistible stretch. Freshly shredded mozzarella is a popular choice for its melting capabilities and stringy texture. However, pre-shredded cheese is also convenient and can still produce delicious results. Sprinkle the cheese evenly over the sauce, ensuring good coverage.
Finally, it's time for the toppings. This is where you can get creative and add your favourite ingredients. Whether it's pepperoni, vegetables, or something more exotic, the possibilities are endless. Remember to consider how your toppings will hold up in the oven. If they are sensitive to high temperatures or tend to release moisture, you may want to place them under the cheese to protect them from direct heat. However, if you want them to develop a crispy texture, keep them on top.
Once you've assembled your pizza, it's time to bake it. Transfer it carefully to a hot pizza stone or steel, which will help achieve a crispy base. Bake until the crust is golden and the cheese is melted and spotty brown. Remove it from the oven, add any final touches like herbs or spices, and enjoy your delicious, freshly assembled pizza!
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It's made with simple, preservable ingredients
Pizza Marinara is made with simple, preservable ingredients. It is supposedly the oldest tomato-topped pizza, introduced around the year 1735. It was commonly ordered by poor sailors and made on their ships due to its use of easily preservable ingredients.
The ingredients used in a Pizza Marinara are tomatoes, garlic, oregano, and extra virgin olive oil. Some recipes also include basil. The dough is made with flour, salt, and yeast. Some recipes recommend using a sourdough or biga pizza dough, while others suggest that any classic pizza dough works just as well.
The dough-making process involves mixing yeast and warm water, ensuring that all the yeast dissolves. This mixture is then added to the flour and mixed again. The dough is then transferred to a lightly floured surface and kneaded until it is soft and elastic.
The pizza is cooked at a high temperature of around 842˚F (450˚C) for 1-2 minutes. It is considered a simple Neapolitan-style pizza that can be made and enjoyed at home.
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It's seasoned with extra virgin olive oil
Pizza marinara is a cheeseless Neapolitan pizza. It is seasoned with extra virgin olive oil, thinly sliced garlic, oregano, and tomatoes. The olive oil is drizzled over the pizza using a traditional copper oil canister or inert food storage with a spiralling motion, starting from the centre and moving outwards.
The marinara pizza is one of the oldest "styles" of pizza in the world and is considered to be a specific way of assembling a pizza. It is characterised by its simple ingredients, which are said to create an intense flavour. The origin of the name "marinara" is derived from the Italian word "marinara", which translates to "seafaring". Interestingly, despite its name, the pizza marinara does not contain any seafood.
The pizza's association with the sea comes from its history. It is said that sailors' wives would prepare the pizza for their husbands upon their return from long sea voyages. They used readily available ingredients, including garlic and dried oregano, which were believed to have antiseptic properties to help maintain the sailors' health. Another legend describes sailors returning with a supply of garlic and tomatoes from their voyages, which they used to prepare the marinara to prevent scurvy, a common disease among sailors.
The preparation of the pizza involves spreading the base with tomato sauce, sprinkling it with dried oregano, topping it with thinly sliced fresh garlic, and finally, drizzling it with extra virgin olive oil. The olive oil adds a rich, fruity flavour to the pizza and enhances the other ingredients.
In summary, the extra virgin olive oil used in pizza marinara is an essential ingredient that contributes to the unique flavour and character of this traditional Neapolitan pizza.
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Frequently asked questions
No, Marinara Pizza is a cheeseless pizza.
Marinara Pizza consists of four ingredients: tomato sauce, oregano, thinly sliced garlic, and olive oil.
Yes, Marinara Pizza is a type of Neapolitan Pizza and is considered one of the oldest "styles" of pizza in the world.
The word "Marinara" in Italian translates to "seafaring", but the pizza itself does not contain any seafood.
Margherita Pizza is made with flour, salt, and yeast, and topped with fresh basil, tomatoes, olive oil, sea salt, garlic, and mozzarella. Marinara Pizza, on the other hand, does not contain cheese and is typically seasoned with tomatoes, extra virgin olive oil, oregano, and garlic.
