pizza. Naples, Italy is the birthplace of pizza and with our guidebook in hand, we walked through the bursting city to an unassuming but recommended pizzeria not far from the train station. My favorite thing about this pizzeria was that it only made two kinds of pie–purists to the bone. Those two pizzas were margherita and marinara. Margherita pizza would be described by Americans as a cheese pizza. Marinara pizza has no cheese whatsoever and done right, should not ever be described as boring. We ordered both and ate both too. To this day, we have not found a better pizza than those in Naples.
Here is my version of the Naples’ marinara pizza:
1 container of Pomi pizza sauce
1 ball of pre-made pizza dough (I use Trader Joe’s)
1 tbsp of oregano; fresh or dried (let’s not get picky)
your favorite olive oil
3-4 finely chopped garlic cloves
flour for rolling out dough
Preheat your oven to 500ºF or the highest setting your oven will go. Let your dough rest for 20 minutes uncovered on a floured surface before rolling it out. While the dough rests, this is a primo time to peel and chop your garlic.
Flour up your rolling pin (or wine bottle if you don’t have one) and roll out your dough thin. Your dough should be no thicker than a ¼ inch. This is the trickiest part and requires patience not to tear the dough. Your dough will expand slowly. I typically bake on a baking sheet, so make sure it fits on yours. Transport your rolled out dough to your baking sheet. Sometimes it will shrink a little but just go ahead and roll it out a little bit more on the baking sheet if necessary. Poke the dough with a fork all over to minimize bubbles as it bakes. Spread sauce, using enough to cover the pie. Drizzle your olive oil all over as well, sprinkle oregano and garlic evenly, and bake for 15-18 minutes.