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Pizza Marinara - Simple And Perfect!

No cooking, and simple, high quality ingredients are the secret to the classic Neapolitan Marinara pizza

Pizza Marinara Recipe



(Can should be just whole peeled Marzano or plum tomatoes and maybe some tomato puree and salt added. No pureed tomatoes, no tomato juice added, no sweeteners added.)



  • Mix everything together in a large bowl. Use your hands to crush the tomatoes into small chunks. Sauce should be uniformly crushed into small pieces, no large ones.
  • Use right away or refrigerate for up to 5 days



  • Shape a 12 “ pizza and place on your lightly floured peel.
  • Spoon 2 ladles of sauce over the pizza. Do not cover the puffy rim of the crust.
  • Sprinkle 1 Tbsp of dried oregano (the fresher the better) over the pizza or more to taste.
  • Sprinkle 2 or 3 cloves of crushed, chopped garlic evenly over the pizza.
  • Drizzle some EVOO over the pizza.
  • Bake at 800 to 900 degrees, rotating every 15 seconds or so away from the flame for about 90 seconds to 2 minutes.



    • Take out of oven and place on wire pizza rack or serving board/tray
    • Cut and serve.
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