Come fare Pizza Marinara

Perché iniziare qui

Pizza Marinara is cooked the way Naples cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

In the bustling kitchens of Naples, Pizza Marinara finds its humble roots. Known as the simplest of pizzas, it's traditionally consumed at any time of day, from a quick lunch to a late-night snack. This recipe captures the essence of Neapolitan home cooking, where good olive oil flows freely, and salt is measured by instinct rather than precision. A true Pizza Marinara should offer a thin, slightly charred crust that cradles a vibrant and tangy tomato base. The garlic and oregano infuse each bite with a gentle, aromatic warmth, while the unrestrained drizzle of extra virgin olive oil ties everything together with a rich, fruity finish. It's a dish meant to be savored without ceremony, just as it is in the homes of Naples.