Authentic Neapolitan Pizza Marinara
Anchovies
Experience the classic Neapolitan Marinara. A perfectly blistered 24-hour fermented crust topped with tomatoes, olives, Sicilian anchovies, and caper leaves.
Known historically as the sailors pizza, the Marinara is a masterpiece of simplicity and Mediterranean flavor. This dairy-free classic utilizes humble, robust ingredients to create a perfectly balanced profile. Here, we elevate the traditional double-tomato base with briny Sicilian anchovies, sweet and sour caper leaves, and a vibrant garlic-celery sauce, all baked rapidly on a 24-hour fermented dough.
Ingredients
- 1 portion 24-hour fermented pizza dough (about 250g)
- 3 tbsp smooth red tomato puree
- 12 cup fresh red tomatoes, roughly chopped
- 14 cup whole black olives, pitted
- 1 tbsp marinated green caper leaves
- 4-6 fillets Sicilian anchovies
- 2 tbsp garlic and celery sauce
- 1 handful fresh basil leaves
- 1 tbsp extra virgin olive oil
Instructions
- 1Spread the tomato puree
Ladle a portion of smooth red tomato puree into the center of the stretched pizza dough. Use the back of a metal spoon or ladle to spread the puree evenly across the dough in outward circular motions, making sure to leave a clean border for the crust to puff up.
Tip: Apply the sauce with a light hand; too much puree can weigh down the thin Neapolitan crust and make it soggy. - 2Add tomato chunks
Scatter generous chunks of fresh red tomato flesh evenly over the pureed base. This double layer of tomato provides a wonderful textural contrast and bursts of bright, acidic Mediterranean flavor that define the classic Marinara pizza.
Tip: Gently squeeze excess juice from the fresh tomato chunks before placing them on the dough to prevent excess moisture from pooling during baking. - 3Distribute the black olives
Sprinkle whole black olives generously across the tomato-covered pizza base. The briny, slightly bitter notes of the olives pair perfectly with the sweetness of the tomatoes and add depth to this dairy-free pie.
Tip: If preparing for guests, ensure the olives are pitted to avoid any accidental crunches into pits. - 4Bake in a wood-fired oven
Quickly slide the prepared pizza directly onto the hot stone floor of a 412-degree Celsius (about 775°F) wood-fired oven. Allow it to bake rapidly for exactly 88 seconds until the dough puffs up and develops signature dark blistered spots.
Tip: Turn the pizza halfway through the short baking time to ensure an even char from the roaring flames on all sides. - 5Check the crust for doneness
Remove the pizza from the oven and carefully press the thick, puffy edge of the charred crust with your finger. A perfectly baked 24-hour fermented dough should feel airy, soft, and spring back slightly when touched, indicating the ideal Neapolitan texture.
Tip: A genuine Neapolitan crust is meant to be soft and foldable, never rigid or crackly like a cracker. - 6Top with caper leaves
With the pizza perfectly baked and fresh out of the oven, carefully add the marinated green caper leaves. The balanced sweet and sour notes of the caper leaves pair beautifully with the rich tomato base of the marinara.
Tip: Always add delicate ingredients like marinated leaves and anchovies after baking to preserve their complex flavors and prevent them from drying out in the intense heat. - 7Add Sicilian anchovies
Carefully arrange the silver anchovy fillets sourced from Sicily over the pizza using tweezers. Their salty, rich umami flavor pairs wonderfully with the sweet and sour notes of the caper leaves, enhancing the seafood profile of this classic dish.
Tip: If you find anchovies too salty, soaking them briefly in milk or water before using can help mellow their flavor. - 8Drizzle garlic and celery sauce
Spoon a vibrant green sauce made from garlic and celery evenly over the toppings. This special sauce adds a fresh, aromatic brightness that cuts through the richness of the anchovies and elevates the simple ingredients.
Tip: Ensure the sauce is evenly distributed so every slice gets a balanced hit of the garlic and celery flavors. - 9Garnish with fresh basil
Tear or place whole fresh green basil leaves directly onto the center and around the pizza. The residual heat from the baked crust will gently warm the basil, releasing its sweet, peppery aroma into the air.
Tip: Always add fresh herbs like basil after baking, as the intense heat of the oven can burn them and turn them bitter. - 10Finish with olive oil
Finish the pizza by drizzling a steady stream of high-quality extra virgin olive oil over the top. The oil binds all the flavors together and adds a luxurious, fruity finish to this classic Neapolitan Marinara.
Tip: Use your best extra virgin olive oil for finishing, as its raw flavor will be prominent in the final dish.
