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Pizza alla Marinara

Pizza alla Marinara

By Hisham Ali Hassan & Courtney HillMarch 3, 2025

  • Makes
    Makes two 10-inch pizzas
  • Cook Time
    5 hours
  • Active time plus cooling
    40 minutes active

Pizza alla marinara is said to be the oldest type of tomato-topped pizza. A simple, cheese-free pie, it’s made by scattering sliced garlic and dried oregano onto the tomato layer, then drizzling with olive oil—in that order, according to standards established by the Associazione Verace Pizza Napoletana. Some consider anchovies an acceptable addition, others call them heretical. We’re in favor of the savory depth they add when mashed into a paste and stirred into the tomato sauce, but you can omit them if you like. Our pizza dough recipe makes enough for four 10-inch pies, but you will need only two portions for this recipe. If you wish to make four pizze alla marinara, this recipe is easy to double, or if you need to satisfy those who request cheese on their pizza, use the extra dough to make pizza margherite.

Tip

Don’t be afraid to generously dust the counter with flour when shaping the pies. The high-hydration dough is very wet, so a liberal use of flour will minimize sticking.

Ingredients

  • All-purpose flour, for dusting the counter

  • Two portions pizza dough

  • Semolina flour, for dusting the pizza peel

  • 3-4

    oil-packed anchovy fillets, patted dry

  • 1

    cup tomato sauce for pizza

  • 2

    garlic cloves, thinly slliced, divided

  • ½

    teaspoon dried oregano, divided

  • Extra-virgin olive oil, for drizzling

Step 1

At least 1 hour before baking, heat the oven to 500°F (or 550°F if that's your oven's maximum temperature), with a baking steel or stone on the middle rack.

Step 2

When you are ready to shape the dough, heat the oven to broil (use the low setting if your oven offers multiple broiler settings). In a small bowl and using a fork, mash the anchovies to a smooth paste; stir in the tomato sauce.

Step 3

Generously dust the counter with all-purpose flour and set one portion of dough on top. With your hands, slightly flatten the dough, then with your fingertips, gently press it into an 8-inch round of relatively even thickness. Flip the dough over and press into a 10-inch round, working from the center outward and leaving a ½-inch border around the perimeter; occasionally flip the dough to ensure the bottom is not sticking to the counter.

Step 4

Dust a baking peel with semolina, then transfer the round to the peel and, if needed, reshape into a 10-inch round; gently shake the peel to ensure the dough slides freely. Spread ½ cup tomato sauce evenly on the dough, leaving a ½-inch border. Sprinkle evenly with 1 sliced garlic clove and ¼ teaspoon oregano, then drizzle with oil.

Step 5

Slide the pizza onto the baking steel or stone and bake until the crust is spottily browned and the sauce is bubbling and darkened, 5 to 8 minutes. Using the peel, transfer the pizza to a cutting board. Brush away any residual semolina on the peel.

Step 6

Shape, top and bake the second portion of dough in the same way. While the second pizza is baking, drizzle the first one with oil, then cut into slices and serve.

Step 7

When the second pizza is done, remove it from the oven. Drizzle with additional oil, cut into slices and serve.