Why this formula works

Without cheese, there is nowhere for watery tomato or harsh garlic to hide. A thin tomato layer, paper-thin garlic and measured oil let the dough bake cleanly while keeping the classic sharp, herbal character.

Honest timing

Active preparation	12 min
Hydration / proof / preheat	45 min
Cooking / baking	8 min
Elapsed total	1 h 5 min

Ingredients

mature original Neapolitan dough ball250 g (8.8 oz)
peeled whole tomatoes, crushed by hand80 g (2.82 oz)
small garlic clove, sliced paper-thin1
dried oregano, preferably rubbed between the fingers0.5 g
fine sea salt1 g
extra virgin olive oil7 g (0.25 oz)

Equipment

pizza stone or steel and peel
or a pizza oven
small sieve
very sharp knife or mandoline

Exact method

1. Preheat a stone or steel at the home oven's maximum setting for at least 45 minutes. For a pizza oven, stabilize the floor around 430–450°C / 806–842°F.
2. Crush the tomatoes by hand, mix in the salt and let excess watery juice drain for 5 minutes.
3. Peel the garlic, remove any green germ and slice it paper-thin. Rub the oregano briefly between your fingers to release its aroma.
4. Open the dough to 28–30 cm on a lightly floured peel, preserving a 1–2 cm gas-filled rim. Check that the base moves freely.
5. Spread the tomato thinly. Distribute the garlic slices and oregano evenly; drizzle over about two-thirds of the oil.
6. Bake immediately: 60–90 seconds in a pizza oven, turning every 20–30 seconds, or about 5–8 minutes on a fully heated home-oven steel.
7. Pull the pizza when the underside is dry and browned and the garlic is golden at the edges, never dark brown. Add the remaining oil and rest 60 seconds before slicing.

Bake it with the oven you have

A baking steel is useful, not mandatory. If you do not own one, turn a heavy uncoated metal sheet upside down and preheat it fully; the flat hot back becomes the launch surface. A stone or pizza oven also works when its floor temperature is matched to the topping load.

Setup	Temperature	Preheat	Bake time	Pull it when
Baking steel	Maximum home-oven heat, 250–300°C / 482–572°F	60 min	5–8 min	A useful home approximation; rotate once and use the broiler only after the underside has browned.
Preheated inverted sheet	Maximum heat, usually 240–275°C / 464–527°F	45 min	7–11 min	Use a heavy uncoated sheet upside down. The result is valid pizza, but not an authentic 60–90 second Neapolitan bake.
Stone / pizza oven	430–480°C / 806–896°F floor	Heat until floor and dome are fully saturated	60–90 sec	Top sparingly, turn every 20–30 seconds and protect the inflated rim from a fixed flame.

Recipe-specific order: Keep the ingredient order from the exact method above; changing ovens changes heat and time, not the topping sequence.

How to know it is ready

The tomato has concentrated without drying into paste.
Garlic smells sweet and aromatic, not burnt or bitter.
The center supports itself when a slice is lifted.

Troubleshooting

Bitter garlic: slices were too thick, too exposed or baked too long.
Wet center: drain the tomatoes and reduce the amount rather than adding flour.
Flat flavor: correct salt first, then add oil after baking.
Dry pizza: use the full tomato dose and shorten the bake.

How to adapt the base recipe

For stronger garlic, rub half a raw clove on the hot crust after baking instead of piling on more slices.
For a home-oven dough, follow that dough's formula; the topping itself needs no cheese substitute.

Storage and food safety

Best fresh. Cool leftovers promptly, refrigerate up to 2 days and reheat dry in a hot skillet or oven.

Allergens

Gluten (wheat)

Always verify every label and cross-contact risk; brand formulations can change.

Rate this recipe

Rate the recipe after trying it. Your vote helps other home cooks choose and improve the recipe.

Loading ratings ...

Comment (optional)

Category	Classic Italian pizza
Difficulty	Medium
Total time	1 h 5 min
Yield	1 pizza, 28–30 cm / 11–12 in

Pizza Marinara