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Homemade Italian marinara Pizza

Marinara is the source of pizza in Naples. Even today, purists consider marinara and margherita the only pizza worthy of the name. This very simple pizza is a delight, especially with a homemade tomato sauce.


Ingredients Pizza dough to prepare two medium marinara pizza !!

  • 300 ml lukewarm water
  • 3 cups (450 g) all-purpose flour (+ extra for kneading the dough)
  • 2 teaspoons (10 ml) instant yeast (quick rise)
  • 1 teaspoon (5 ml) fine salt
  • 2 tablespoons (30 ml) extra virgin olive oil

Filling ingredients for marinara pizza:

  • 350 g fresh tomatoes, crushed or with juice (canned)
  • 2 chopped garlic cloves
  • 1 teaspoon (5 ml) dried oregano
  • 1 pinch of salt
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 4 Fresh basil leaves


  • In a large bowl, combine the flour, baking powder and salt. Add lukewarm water and oil and mix until a ball, add flour if the dough sticks.
  • Knead the ball on a floured surface for 8 to 10 minutes until it is firm and no longer sticks to your hands and the work surface. Place in a lightly oiled bowl (large enough to double its volume). Cover with a damp cloth and put in a warm place (on top of a hot oven off or at 200 ° F). Let the dough rise for 1 hour.
  • Preheat the oven to 400 ° F (205 ° C). Divide the dough in 2 and roll out the first ball using a rolling pin (or stretch with your hands) to form a 30 cm (12 in.) Circle, if the dough sticks, add a little flour.
  • Place the dough on an oiled baking sheet (you can also use parchment paper on your baking sheet so that the dough does not stick). Repeat for the other ball of dough. Use the dough right away or wrap it in plastic wrap and refrigerate.
  • To make the marinara pizzas, mix the diced tomatoes, chopped garlic, oregano, salt and 1 tablespoon olive oil and garnish each dough with half the mixture.
  • Bake on the lower oven rack in the baking tray or directly on a pizza stone for 10 to 15 minutes or until the crust is golden brown.
  • Garnish the pizzas with a drizzle of olive oil, fresh basil leaves and serve hot.


Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!