Pizza Marinara, with Tomato, Garlic, and Oregano

Pizza Marinara, with Tomato, Garlic, and Oregano


pizza dough (basic recipe)
12 oz. firm ripe tomatoes
Two cloves garlic
One pinch of oregano
white flour
Eight tabs. olive oil

How to make the Pizza Marinara, with Tomato, Garlic, and Oregano:

Peel, seed, and crush the tomatoes. Add garlic, oregano, two tbs: olive oil, salt, and pepper to taste and set aside. Next, make the dough following the Pizza Dough Basic Recipe. When ready, punch each dough ball into a disk of about 8-10-inch in diameter, shove the pastry disk onto an edgeless shovel (the Italian pala) coated with flour.

Spread the previously prepared sauce over the pastry disks. Drizzle each one of them with one tbs. olive oil on top and shove it into a wood-burning oven with a brisk backward move; turn around occasionally to allow for even cooking. Cook till done (a few minutes), remove from oven with the shovel and serve the Pizza Marinara.

Note 1:
The dough on the edges should be slightly thicker to prevent the ingredients sliding off the dough while cooking.

Note 2:
A wood-burning oven should be lit at least 3-4 hours in advance; it will be ready for baking when the temperature is about 650°F

Note 3:
If you do not have a wood-burning oven, cook the pizza marinara on an oiled baking pan in the oven preheated at 550°F or on a preheated sheet tray lined with ceramic tiles.

Serves 6

Pizza Marinara, with Tomato, Garlic, and Oregano is a Regional recipe from Campania.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at