Pizza marinara is a style of Neapolitan pizza in Italian cuisine seasoned with only tomatoes, extra virgin olive oil, oregano and garlic. The name has little to do with the marinara sauce, besides sharing a similar origin.
It has been claimed the pizza marinara was introduced around the year 1735 (in 1734 according to EU Commission regulation 97/2010), and was prepared using olive oil, cherry tomatoes, basil, oregano and garlic at that time, and that historically it was known to be ordered commonly by poor sailors, and made on their ships due to it being made from easily preservable ingredients: all of these claims are however only backed by tradition rather than solid evidence.
Francesco de Bourcard, writing in his 1866 book Usi e costumi di Napoli (Customs and Traditions of Naples), Vol. II (page 124), seemed to know the recipe with a different name, and to consider the addition of tomatoes an extra for both Marinara and Margherita:
Le pizze più ordinarie, dette coll'aglio e l'oglio, han per condimento l'olio, e sopra vi si sparge, oltre il sale, l'origano e spicchi d'aglio trinciati minutamente. Altre sono coperte di formaggio grattugiato e condite collo strutto, e allora vi si pone disopra qualche foglia di basilico. Alle prime spesso si aggiunge del pesce minuto; alle seconde delle sottili fette di mozzarella. Talora si fa uso di prosciutto affettato, di pomidoro, di arselle, ec. Talora ripiegando la pasta su se stessa se ne forma quel che chiamasi calzone.
The most ordinary pizzas, called with garlic and oil, are seasoned with oil, and on top a sprinkling of, besides salt, finely minced oregano and garlic cloves. Others are covered with grated cheese and seasoned with lard, and then a few leaves of basil are laid on top. To the first ones often small fish are added; to the latter thin slices of mozzarella. Sometimes they use sliced prosciutto, tomatoes, wedge clams, etc. Sometimes folding the dough on itself they form what they call calzone.
According to the Associazione Verace Pizza Napoletana:
Using a spoon place the pressed, peeled tomatoes in to the centre of the pizza base, then using a spiralling motion, cover the entire surface of the base with the sauce excluding the crust (the addition or substitution of peeled tomatoes with fresh tomatoes is allowed).
Remove any hard or dry sections of the clove of garlic and slice finely. Scatter the slices using the same circular motion over the tomato. Scatter a pinch of oregano in an orderly manner over the surface.
Using a traditional copper oil canister or inert food storage with spiralling motion, starting from the centre and moving out, pour Extra Virgin Olive Oil over the pizza.
In pizzerias in the area of Rome, the recipe is commonly modified with the addition of salted anchovies.
- Associazione Verace Pizza Napoletana. "Regulations for obtaining use of the collective trade mark "Verace Pizza Napoletana" - (Vera Pizza Napoletana)" (PDF). Retrieved 16 April 2020.
- Hertzberg, J.; François, Z.; Luinenburg, M. (2011). Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues. St. Martin's Press. p. 68. ISBN 978-1-4299-9050-9. Retrieved June 29, 2017.
- Mitzman, Dany. "The day I ordered pizza that 'doesn't exist'". Retrieved 26 June 2017.
- Whitson, C.; Gjesteland, T. (2015). Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite. Agate Publishing. p. 392. ISBN 978-1-57284-746-0. Retrieved June 29, 2017.
- Gemignani, T.; Morgan, D.; Peterson, S. (2012). Pizza: More than 60 Recipes for Delicious Homemade Pizza. Chronicle Books LLC. p. 41. ISBN 978-1-4521-1276-3. Retrieved June 29, 2017.
- Hayes, Dayle; Laudan, R. (2009). Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan. Food and Nutrition. Marshall Cavendish Reference. p. 813. ISBN 978-0-7614-7826-3. Retrieved June 29, 2017.
- Francesco De Bourcard (2002). Usi e costumi di Napoli e contorni descritti e dipinti. Marotta & Marotta. SBN IT\ICCU\MOL\0069720
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