Pizza marinara

Cook & Prep Time

1 h 30 min



Pizza marinara

Try your hand at making this traditional Neapolitan pizza at home – it’s known as the oldest tomato-topped pizza in the world. A perfect treat for all the family or your friends to enjoy for a casual supper.


For the dough
  • 400g of strong plain white flour
  • 15g fresh yeast
  • 200 ml water
  • salt
For the topping
  • 400g canned organic whole peeled tomatoes
  • 2–3 garlic cloves, thinly sliced
  • 2–3 teaspoons dried oregano
  • 40g extra virgin olive oil
  • salt and freshly ground black pepper


Step 1

Dissolve the yeast in warm water. Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes, covered with a clean tea towel.

Step 2

In the meantime, drain the canned organic whole peeled tomatoes in a colander, pressing down gently to remove any excess juice, and then roughly chop them.

Step 3

Roll out the dough evenly and place it on a greased baking sheet or pizza pan. Spread the chopped tomato evenly over the dough, leaving a border of about 2 cm. Sprinkle over the thinly sliced garlic cloves and the dried oregano. Drizzle generously with the olive oil. Season with salt and freshly ground black pepper.

Step 4

Bake in the centre of a preheated oven at 240°C for 8–10 minutes until crisp.