Pizza Marinara — The Ancient One

The Pizza Marinara is the oldest pizza in Naples — possibly the oldest pizza in the world as we know it. Predating the Margherita by nearly two centuries, it’s a study in minimalism: tomato, garlic, oregano, olive oil. No cheese. No fuss. Just the purest expression of Neapolitan pizza craft.

A Brief History

The Marinara dates back to at least 1734 — long before the Margherita was invented in 1889. It was the pizza of the la marinara (the sailor’s wife), made with ingredients that sailors brought back from their travels: garlic, oregano, and olive oil, all preserved on tomatoes.

The Associazione Verace Pizza Napoletana (AVPN) recognizes the Marinara as one of only three authentic Neapolitan pizzas (alongside Margherita and Margherita Extra).

Why No Cheese?

Simple: quality ingredients don’t need to hide. When your tomatoes are San Marzano DOP, your olive oil is cold-pressed Campanian, and your garlic is fresh, each ingredient speaks for itself. Cheese would be a distraction.

The Marinara is also naturally vegan — making it the perfect option for plant-based pizza lovers who don’t want to compromise on authenticity.

Ingredients

Dough (same as Neapolitan Margherita)

• 1kg tipo “00” flour
• 600ml water
• 30g sea salt
• 2g fresh yeast

Toppings (per pizza)

• 100g San Marzano DOP tomatoes, crushed
• 1 clove garlic, thinly sliced
• 1 tsp dried oregano
• 2 tbsp extra virgin olive oil
• Pinch of sea salt

Instructions

1. Follow the Neapolitan dough method — 24-hour cold fermentation, hand-shaped, never rolled.

2. Make the sauce — Crush San Marzano tomatoes by hand. Add salt. Do not cook.

3. Top the pizza — Spread the sauce. Scatter garlic slices. Sprinkle oregano. Drizzle generously with olive oil.

4. Bake — 60-90 seconds in a wood-fired oven at 450°C+. Or 5-7 minutes on a preheated pizza stone at maximum oven temperature.

The Magic of the Garlic

Here’s the secret: the garlic must be raw when it goes into the oven. The intense heat of the wood fire cooks it in seconds, turning it sweet and mellow — not harsh. This is why you can’t replicate a true Marinara in a slow oven. The garlic either stays raw (unpleasant) or overcooks (bitter).

If using a home oven, consider roasting the garlic beforehand, then slicing it thinly and adding it after baking.

The AVPN Specification

For a pizza to be certified authentic Pizza Marinara by the AVPN, it must:

• Be made with tipo “00” flour, natural yeast or brewer’s yeast, water, and salt
• Use only San Marzano DOP tomatoes
• Include garlic, oregano, salt, and olive oil
• Be cooked in a wood-fired oven
• Have a cooking time of 60-90 seconds

Where to Eat the Best Marinara

In Naples, L’Antica Pizzeria da Michele serves what many consider the definitive Marinara — one of only two pizzas on their menu. See our listing and vote for your favorite.

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This recipe is part of our Neapolitan trilogy. Also try our Margherita recipe and stay tuned for Pizza Fritta.