Marinara (No Cheese)
The oldest pizza in Naples — just tomato, garlic, oregano, and olive oil. No cheese. Simple perfection.
Recipe by Priya Patel · Published · Updated
We make marinara when we want to know if our dough is actually any good. With no cheese to soften the bake and no toppings to distract, you taste the crust unfiltered. The first time you nail a marinara — garlic just-toasted, oregano blooming in the oil, crust shatter-crisp at the edge and pillowy in the rim — you'll understand why this is the older sister to the Margherita. Splurge on the olive oil. Use the most fragrant dried oregano you can find. Slice the garlic paper-thin or it won't cook through in 90 seconds.
Ingredients
Dough
- •4 balls Neapolitan pizza dough
Sauce
- •400g San Marzano tomatoes
- •1/2 tsp Salt
Toppings
- •4 cloves, thinly sliced Garlic
- •1 tsp Dried oregano
- •generous drizzle Extra virgin olive oil
How to Make Marinara (No Cheese)
Video coming soon
Instructions
- 1
Crush tomatoes and season with salt.
- 2
Preheat oven to 900-950°F.
- 3
Stretch dough, add sauce, distribute garlic slices, sprinkle oregano, drizzle oil.
- 4
Bake 60-90 seconds in pizza oven. Home oven: 5-6 min at max.
- 5
Finish with another drizzle of your best olive oil.
Tips
- →Use the best olive oil you have — it's the star here
- →Thin garlic slices toast quickly — watch they don't burn
- →This pizza is the purest test of your dough quality
Equipment
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