Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my original ➽ Pizza Marinara recipe in this post.
The simple tomato-garlic-oregano pizza is said to be the oldest pizza flatbread in the world.
She is referred to as the comforter of the souls of poor sailors.
Find out all the tips for preparing the simple pizza without cheese here.
For a top result in your own oven, I have summarized many tips for you.
Enjoy reading and good luck!
Table of Contents
1. Recipe Pizza Marinara
First of all, I recommend my pizza dough recipe.
For a fantastic pizza marinara you prepare a 24-hour pizza dough.
are you in a hurry? Then choose quick pizza dough.
Also note my tips and ideas after the recipe.
You can send me your cooking questions using the comment function at the bottom of the page.
Baked, photographed and written down by chef Thomas Sixt
Simple instructions for making pizza marinara yourself.
|500||g||yeast dough (Pizza dough)|
|250||g||canned tomatoes (Datterini or San Marzano tomatoes can)|
|Pepper black, ground|
|brown cane sugar|
|5||Piece||glove of garlic (or young green garlic)|
Prepare the safe pizza dough according to the instructions.
Take the dough out of the fridge a good 30 minutes before preparation and let it stand at room temperature.
Preheat the oven to 280°C, lower and upper heat.
If you use a pizza stone, please insert it in the middle of the grid and preheat for at least an hour.
If you want to prepare the pizzas on the baking tray, remove the baking trays from the oven before heating them up.
Brush the baking sheets with olive oil and set aside.
Prepare a sieve with a bowl and let the tomatoes drain on the sieve.
Season the tomatoes with salt, pepper and a little sugar.
Cut the green of the young garlic into fine rings.
Prepare the garlic rings for topping the pizza.
Optionally, peel the garlic cloves, cut in half, remove the inner green and slice very thinly.
Prepare the oregano to sprinkle over the pizza.
Shape pizza dough
Shape the prepared pizza dough with your hands using a little flour or ground durum wheat semolina as desired.
Place the pizza dough on a baking sheet that has been drizzled with oil and shape to fit.
Pizza stone variant:
Sprinkle the pizza peel with a little durum wheat semolina.
Place the preformed dough on the pizza peel.
Cover the pizza dough with the tomatoes.
Spread the prepared garlic on the pizza.
Bake the pizza marinara for about 12-18 minutes, depending on the possible oven temperature.
After baking, sprinkle the pizza marinara with a little oregano and serve quickly, drizzled with olive oil.
2. Calories And Nutritional Values
The Pizza Marinara nutritional values and calories are listed in the table below.
The amount of dough used per pizza causes the nutritional values to vary.
A pizza with a diameter of 30 cm has an average of 600 calories.
This pizza is vegetarian and vegan, a good idea if you expect appropriate guests!
3. Pizza Dough For Pizza Marinara
Are you looking for the perfect pizza dough for pizza marinara?
Most recipes only use one flour – this is typically wheat flour tipo 00 (W 260) or Type 550.
But here in my test kitchen, we devoted ourselves to the pizza dough every day for two weeks and tested numerous variants.
In conversations with experienced pizzaiolos, I found out that many recipes with only one flour are simply wrong and not original.
My ultimate tip for a perfect result:
Use a mixture of 50% wheat flour (tipo 00) and 50% post-ground durum wheat semolina.
For a slightly lighter version, you can also use 75% wheat flour and 25% durum wheat semolina.
Personally, though, I prefer the 50/50 mix – you just can’t beat it!
The dough with durum wheat semolina is particularly suitable for preparation at temperatures of 220-350°C.
If you only use wheat flour, you should set the oven to 220°C.
This way the dough rises better and the consistency is perfect.
But no matter which variant you choose:
Proving the dough slowly is always better.
It is best to prepare the pizza dough two days before preparing the pizza and then leave it in for 12-24 or even 48 hours. go to the refrigerator.
The “long-term” dough is not only more digestible, but simply tastes incredibly good!
And the best:
The two dough variants are fully documented elsewhere here in the food blog.
Once tried, you will never want another pizza dough again!
4. Oregano Pizza Marinara
In the original, the Marinara Pizza is prepared with oregano.
You can use fresh oregano or dried oregano.
I tend to use the dried herb, it tastes more intense and I think it goes better on the pizza flatbread.
This is a good moment to shed some light on the difference between marjoram and oregano:
The growth behavior and appearance of marjoram and oregano are similar, but they differ significantly in taste.
Marjoram, also known as “Origanum majorana”, has hairy leaves and is an annual. Its taste is rather mild and it is not hardy.
Oregano, also known as “Origanum vulgare”, has smooth leaves and is biennial. Its taste is more intense and it can easily survive the winter.
We use the oregano for the pizza because it tastes more intense than marjoram.
Herb variants for pizza marinara:
The tomato and garlic pizza goes well with other herbs such as rosemary, thyme and basil.
Briefly fry the needles in sunflower oil, drain on paper towels and season with salt.
Sprinkle the rosemary needles on the finished tomato pizza.
I put fresh thyme leaves on the pizza just before serving.
I bake dried thyme right from the start with the pizza.
Place fresh leaves on the finished pizza.
Alternatively, you can fry the leaves in hot oil, drain, season with salt and decorate the finished pizza.
With herbs you can refine your pizza individually.Herb pizza tip from chef Thomas Sixt
5. Pizza Garlic Original – Marinara Tips
The simplest variant of the garlic pizza with tomatoes is made with thin slices of garlic.
Garlic bulbs are one of those ingredients that almost everyone has at home.
I always cut the garlic cloves in half after peeling, removing the inner green if there is any.
Expelled garlic tastes relatively hot, I want to avoid that on my pizza.
I cut the halved garlic cloves very finely and put them on the pizza with the tomatoes.
Recommendation: Use young, green garlic
You have probably already noticed the garlic cloves with green stalks in the supermarket.
In contrast to the clove of garlic, the green stalk of garlic tastes particularly pleasant and fine.
You can cut the green stalk of garlic into fine rings and put them directly on the pizza.
Alternatively, you can briefly fry the garlic rings in hot oil until light and crispy, drain and salt.
The crispy garlic rings are a great topping for the finished baked pizza marinara.
6. Tomato Sauce For Pizza Marinara
There are several variants for this pizza when it comes to the choice of tomatoes.
I’m currently a fan of the Datterini tomatoes from Sicily.
San Marzano tomatoes are typical of Neapolitan pizza.
In any case, I recommend whole tomatoes in a can, the consistency of the sauce can then be better controlled.
Tomato paste mixed with water and olive oil is the emergency program.
The general rule is: as little liquid as possible should be on the pizza.
You can bind tomatoes that are too liquid with tomato paste and achieve a good result.
Tomato paste always takes away the freshness of the sauce, too much can make the taste very strong.
7. Baking Tray Or Pizza Stone For Pizza Marinara
The pizza stone is becoming increasingly popular. The stone fits in the oven and you can even use it on the grill.
My experience with the pizza stone goes back a long time.
I used the pizza stone for the first time at a trade fair catering for the Miele company in 2000.
We had four ovens in operation and were able to serve a good 700 pieces of crispy baked pizza per day.
If you are also looking for a pizza stone, I have the perfect tip for you:
Buy a thick pizza stone, because thinner versions don’t hold the temperature as well and the baking result leaves something to be desired.
The thin stone simply cools down too quickly. Thicker stones retain heat better.
The home pizza stone has both advantages and disadvantages:
On the one hand you feel like a pizzaiolo in front of the pizza oven, on the other hand the stone has to preheat in the oven for a very long time.
My experience shows that a preheat time of 60 to 90 minutes is best.
The power consumption is higher than with the pizza on the baking tray variant.
The pizza peel also poses a challenge:
The shorter the handle of the slider, the more difficult it is to get the pizza off the slider and onto the pizza stone.
For a perfect result, I use durum wheat semolina between the pizza and the pizza peel.
Durum wheat semolina does not burn as quickly and as badly as raw flour, which gets on the hot pizza stone when the raw pizza is pushed in.
8. FAQ Pizza Marinara
You will find a summary of the questions we have asked about the popular pizza below:
Where does the name Pizza Marinara come from?
The pizza was prepared in the past by sailors after a long day of work.
The pizza consists of few and durable ingredients and is prepared quickly. That’s where the name marinara comes from.
Wie gelingt die Pizza Marinara einfach?
Prepare pizza dough 24-48 hours before preparing the pizza.
Drain the canned tomatoes well. Gently season the tomatoes with salt and pepper.
Preheat the oven to 280°C (top and bottom heat).
Place the shaped pizza dough on a cold, oiled baking sheet and final shape nicely.
Cover the pizza dough with the prepared tomatoes, add garlic and oregano and bake the pizza.
Serve the pizza marinara drizzled with cold olive oil.
Optionally, you can add the oregano after baking.
Which pizza dough is ideal for an original Pizza Marinara?
Your pizza dough should contain 25-50% reground durum wheat semolina.
What tomatoes to use for pizza marinara
You can use the special San Marzano tomatoes or Datterini tomatoes from Sicily.
Likewise, you can use any canned whole tomatoes.
In a pinch, you can mix tomato paste with a little water and olive oil.
Which garlic is ideal for pizza marinara?
You can finely slice fresh garlic cloves or young green garlic.
Alternatively, you can fry young green garlic finely chopped in a little oil, then salt and sprinkle on the finished pizza.
How much oregano do I put on the Pizza Marinara?
Use oregano sparingly for pizza marinara, the dried spice is very strong in flavor.
What decoration is right for original pizza marinara?
Decorate your finished pizza with cold olive oil just before serving.
Fits balsamic with pizza marinara
Balsamic vinegar is not an original ingredient for pizza. Try few drops of Aceto Balsamico tradizionale with it.
This tastes very good and conjures up a tart flavor experience to go with the tomato pizza patty.
9. More Pizza Recipes
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!