Pizza Marinara
Pizza with tomato sauce, garlic, oregano, and olive oil.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Lievito
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Pizza Marinara's history is intertwined with the bustling port of Naples. It's considered one of the oldest pizza recipes, dating back to at least the 18th century. It was a staple food for sailors ('marinai' in Italian, hence the name), who needed a quick, cheap, and satisfying meal before setting sail. Simplicity was key, relying on readily available and non-perishable ingredients.
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Pizza Marinara, being one of the original Neapolitan pizzas, holds a significant place in Italian culinary heritage. It represents the resourcefulness and culinary creativity of the common people and embodies the principles of simplicity and quality ingredients that are central to Italian cuisine.
Simplicity and Authenticity
Marinara exemplifies the Italian approach to cooking: using few, high-quality ingredients to create a flavorful and satisfying dish. It's a testament to the idea that less can be more.
Neapolitan Tradition
In Naples, the Marinara is considered a true test of a pizzaiolo's skill. Mastering this simple pizza demonstrates an understanding of dough preparation, sauce consistency, and baking technique.
Everyday Food
Unlike some more elaborate pizzas, Marinara is an everyday food enjoyed by people of all walks of life in Naples. It's a quick and affordable meal that remains deeply rooted in the local culture.
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Pizza Marinara offers a bright, fresh, and surprisingly complex flavor profile for its minimal ingredients. The sweetness of the tomatoes, the pungency of the garlic, the herbaceousness of the oregano, and the richness of the olive oil combine to create a harmonious and satisfying taste.
The predominant flavor is the tangy sweetness of the tomato sauce. The garlic provides a sharp, pungent counterpoint, balanced by the earthy and slightly peppery notes of the oregano. High-quality olive oil adds richness and a fruity aroma that ties all the flavors together. The crust, ideally thin and crispy, provides a neutral base that allows the other ingredients to shine.
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Tomato Quality is Key
Use high-quality San Marzano tomatoes (or a similar variety known for its sweetness and low acidity) for the sauce. Fresh, ripe tomatoes, when in season, are even better.
Garlic Preparation
Thinly slice the garlic for even distribution and flavor infusion. Avoid burning the garlic, as it will impart a bitter taste. Some prefer to crush the garlic and infuse it into the olive oil before adding it to the pizza.
Olive Oil Choice
Use extra virgin olive oil with a good fruity aroma and a slightly peppery finish. This will contribute significantly to the overall flavor of the pizza.
Baking Temperature
A very hot oven (ideally a wood-fired oven) is essential for achieving a crispy crust and properly cooked toppings. If using a home oven, preheat it to the highest possible temperature and consider using a pizza stone or steel.
Oregano Quality
Use dried oregano, preferably from Italy or Greece, for the best flavor. Rub the oregano between your palms to release its aroma before sprinkling it on the pizza.
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