Pizza Marinara is one of the classic Neapolitan pizzas, topped simply with tomatoes, garlic, oregano, and extra-virgin olive oil. Despite its name, it contains no seafood and traditionally includes no cheese.
Pour the water into a large mixing bowl and dissolve the salt in it.
Add approximately one-tenth of the flour and stir until a thin batter forms.
Pizza Marinara should contain only tomato, garlic, oregano, and olive oil over traditional Neapolitan dough—no mozzarella or grated cheese. Preserve the air in the outer rim when stretching, and avoid adding too much tomato, which can make the thin center soggy. The traditional Neapolitan specification identifies Marinara by its tomato, oil, oregano, and garlic topping.
Add the yeast and mix thoroughly.
Gradually add the remaining flour, mixing until a rough dough forms.
Transfer the dough to a clean work surface and knead for 15 to 20 minutes, until smooth and elastic.
Cover the dough and let it rest at room temperature for 2 hours.
Divide the dough into four equal portions, each weighing approximately 250 grams.
Shape each portion into a smooth, tight ball.
Place the dough balls in a covered proofing container and let them ferment at room temperature for 8 to 12 hours.
Drain the tomatoes and crush them by hand, leaving a slightly textured consistency.
Season the tomatoes lightly with salt.
Preheat a dedicated pizza oven to approximately 800–900°F (425–485°C).
Lightly dust the work surface with flour or semolina.
Place one dough ball on the surface and press gently from the center outward, leaving an unpressed raised rim.
Stretch the dough by hand into a round approximately 10 to 12 inches wide. Do not use a rolling pin.
Spread approximately ½ cup of crushed tomato over the dough, leaving the raised edge uncovered.
Arrange one sliced garlic clove evenly over the tomatoes.
Sprinkle with ½ teaspoon dried oregano.
Drizzle with 1 tablespoon extra-virgin olive oil.
Transfer the pizza to the hot oven.
Bake for approximately 60 to 90 seconds, rotating frequently, until the crust is puffed and lightly charred.
Repeat with the remaining dough and toppings.
Serve immediately.
