This is the pizza by which pizza makers judge other pizza makers. Why? Because there is no place to hide.
It’s all about the quality of the ingredients used and the execution and expertise of the pizza maker. If the pizza is bad another pizza maker will know instantly. With that said, though the focus here is on the crust, expect the Marinara to be a very tomatoey pizza.
The Classic Marinara is the original Neapolitan pizza that was created before the Margherita. When pizza was born out of Focaccia and with the arrival of the tomato from the Americas to Italy, the Pizza Marinara found its way into the diets of many fishermen because it was very inexpensive. They would eat it on the way home after a long day on the water. That’s why it’s called the Marinara – or Mariners pizza.
The pizza must start with an excellent fermented dough. On top of that goes a healthy dose of genuine D.O.P. San Marzano tomatoes, a few pieces of minced garlic, oregano and of course first quality extra virgin olive oil and a pinch of Sicilian sea salt. That’s it!
As stated above this is the pizza that separates the top of the line from the also-rans and that’s why you do not see it on many menus.
The nice thing about it; it’s Vegan friendly because no animal derivatives are used to make it.
