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A neapolitan style pizza with tomato sauce topping

AVPN Standard Pizza Marinara

Pizza marinara is the oldest of all tomato-topped pizzas. Debuting in the 1700s, this combination of dough, tomatoes, garlic, oregano and oil has been around for centuries. Perhaps unsurprisingly, pizza alla marinara came in at the top of the list when the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association, or AVPN for short) drew  up its guidelines for classic pizza styles. The AVPN is known for upholding the standards of Neapolitan pizza around the globe, and its stamp of approval is a big deal in the pizza world: Only pizza marinara, pizza Margherita and pizza fritta carry it. 

Our chef and culinary advisor, Kelsey Small, took on the challenge of creating a pizza marinara recipe that would follow all of the AVPN’s rules for dough, ingredients and method. He baked the pizza at high temperature in an Ooni Karu 16 — the world's only pizza oven recommended for domestic use by the AVPN — but you can make a delicious version of this pizza in any Ooni oven. The result is simple, uncomplicated and delicious. 

Notes: If you want to create an actual AVPN-approved pizza marinara, don’t make any substitutions in the ingredient list; tipo ‘00’ flour and San Marzano tomatoes make this recipe truly authentic. 

Time
30 minutes prep, 24 hours proofing

Yield
3 x 12-inch pizzas

Equipment 
large mixing bowl
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade 
Ooni Pizza Dough Scraper

Ingredients 
For the dough
300 grams water
1.5 grams active dry yeast
15 grams fine sea salt
500 grams Caputo Tipo ‘00’ Flour

For the topping
85 grams crushed San Marzano tomatoes
10 grams garlic, sliced paper thin
1 pinch dried Sicilian oregano
pinch sea salt
drizzle of extra-virgin olive oil

Method
For the dough

Combine the salt and the water in a large mixing bowl. Then, add 50 grams of flour and stir. Next, stir in the yeast until it dissolves. Gradually add the rest of the flour, working and mixing until you have a shaggy dough.

Remove the dough from the mixing bowl and place it onto a clean work surface. Knead until smooth, about 8 to 10 minutes. 

Let the dough rest for 4 hours, or until it has doubled in size. Then, cut the dough into three 250-gram balls, and let them rise in a proofing box overnight. 

For the toppings
To prepare the toppings, put San Marzano tomatoes in a mixing bowl and crush by hand. Add a pinch of sea salt to the tomatoes. Slice your garlic as thinly as possible and set aside.

Cooking the pizza
Preheat your Ooni oven to between 425°C to 490°C. When the oven is hot, stretch your first dough ball out to form a 12-inch pizza base. Top the base evenly with the sauce, garlic and dried oregano. Finally, add a drizzle of olive oil before launching the pizza into the oven with your Ooni pizza peel. 

Bake for 60-90 seconds, rotating regularly for an even crust. Take the pizza out of the oven, drizzle with additional olive oil, slice and enjoy.

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