Pizza Marinera
Pizza topped with seafood.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Oven
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Pizza, as a flatbread baked with toppings, has roots tracing back to ancient civilizations. In Naples, it evolved into the form we recognize today. Pizza Marinara, predating Pizza Margherita, emerged as a simple, readily available meal for sailors (marinai in Italian), utilizing ingredients with a long shelf life.
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Pizza Marinara embodies the simplicity and resourcefulness of Neapolitan cuisine. It represents the culinary traditions of the working class and highlights the importance of fresh, high-quality ingredients.
Neapolitan Staple
Pizza Marinara is a fundamental pizza in Naples, often considered a benchmark for judging a pizzeria's quality. Its simplicity demands excellence in execution and ingredients.
Culinary Heritage
It represents the historical connection between Naples and the sea, as it was a common meal for sailors and dockworkers. The name 'Marinara' (mariner's style) reflects this association.
Symbol of Simplicity
The dish emphasizes the beauty of basic ingredients. It's a testament to the idea that less can be more when using the best quality tomatoes, garlic, and olive oil.
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Pizza Marinara offers a bright, acidic, and savory flavor profile with a strong emphasis on the quality of the tomatoes, garlic, and olive oil. It's a simple yet satisfying combination.
The dominant flavor comes from the San Marzano tomatoes, known for their sweetness, low acidity, and meaty texture. Garlic adds a pungent, aromatic sharpness. Extra virgin olive oil provides richness and enhances the other flavors. Oregano contributes an earthy, slightly bitter note. The pizza dough, typically made with flour, water, salt, and yeast, provides a neutral base that allows the toppings to shine. Some variations might include basil, which adds a fresh, peppery aroma.
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Tomato Quality
Use high-quality San Marzano tomatoes, either canned or fresh (when in season). These tomatoes provide the best balance of sweetness and acidity.
Garlic Technique
Finely mince or crush the garlic to release its flavor. Be careful not to burn the garlic when baking, as it can become bitter. Some chefs gently sautee the garlic in olive oil before adding it to the pizza.
Olive Oil Abundance
Don't be shy with the olive oil! A generous drizzle of high-quality extra virgin olive oil is essential for richness and flavor.
Dough Preparation
Use a well-hydrated dough and allow ample time for proofing. This will result in a light and airy crust.
Oven Temperature
Bake the pizza in a very hot oven (ideally 450-500°F or higher) for a short amount of time. This will ensure a crispy crust and properly cooked toppings. A pizza stone or steel can help achieve optimal results.
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