Authentic Neapolitan pizza has given rise to many culinary experiments that have led pizzaiolos around the world to create compositions with fancy ingredients, and many variants are significantly different from the original. Neapolitan pizza is distinguished by its thin dough and aromatic smell. It is worth getting to know a few of its traditional types, such as Marinara pizza without cheese, without which many gourmets cannot imagine pizza.
Pizza unlike any other?
Pizza was initially supposed to satisfy the hunger of poor people, and then it found its way into royal salons. Now everyone eats it – students, businessmen and other people. As in the case of Margherita, Marinara’s story dates back to 1889, when the Neapolitan baker Raffaele Esposito prepared three types of pizza for Queen Margherita of Savoy during her stay in Naples. The first one contained cheese and basil, the second was Marinara with tomato sauce, garlic and herbs, and the third was Margherita – with tomatoes, mozzarella and basil. Marinara remained somewhat in its shadow, but now, after many years, it is one of the most liked and most frequently chosen types of pizza. The original recipe for it has not undergone any modifications and has remained unchanged for centuries. It became famous not only as a pizza of the poorest class, but also as a dish of sailors, where its name comes from. It was perfect for travel due to the long shelf life of the ingredients (which could not be said about cheese).
The way it is prepared is also not complicated, but you also need to remember about certain rules that pizzerias in Larnaca use. The dough that is the basis of the entire meal should be perfectly kneaded and then well baked. If you don’t want to spend time preparing this dish yourself, order Neapolitan pizza delivered from our restaurant.
Ingredients and preparation
It might seem that Marinara is simply a variation on Margherita without cheese. However, this is not necessarily the case. In the “sailors’ pizza” there is also garlic, which is not seasoned with Margherita. This gives Marinara a distinct and slightly spicier taste. Both of the mentioned fritters contain tomato sauce, olive oil and oregano. The best tomatoes to use for the sauce are the juicy San Marzano tomatoes, which grow in the volcanic fields south of Mount Vesuvius. Pizza 485 offers Marinara Extra, additionally enriched with anchovies and capers. Originally, however, this Neapolitan pizza is a vegan option, so it can also be eaten by people who avoid animal products. Marinara should not be prepared in the oven, but in a special oven, on a pizza stone. Bakers do not have an easy task, as they have to extract the depth of flavor from few ingredients and prepare a high-quality dough. It is made using type 00 flour (possibly with an admixture of type 0 flour), yeast, water, salt and olive oil.
Originally, authentic Neapolitan pizza should be baked for 90 seconds at 485 degrees Celsius in a wood-fired oven, and the diameter of the pie itself must be about 32 cm in diameter and no more than 35 cm. In the case of pizzas other than the traditional Marinara and Margherita, there is more freedom, but the ingredients should meet the regulations of the True Neapolitan Pizza Association and the rules of Italian gastronomy. Remember that when you want a delicious delicacy, you can order Neapolitan pizza delivered from our pizzeria.
Worth the sin…?
Marinara is a somewhat forgotten pizza, which is not very popular outside Italy, but wrongly. It is an ideal proposition for lovers of classics and simplicity, as well as for people who try to follow a diet without giving up their favorite snacks. Marinara is lower in calories than many other pizza variants. Of course, it all depends on the specific ingredients used and the method of preparation, but it is estimated that it can provide about 500 calories. Additionally, Marinara is a vegan pizza by nature, which is why it’s an ideal option for those on a plant-based diet. It is dairy-free and egg-free, but you can also add other ingredients to it besides those mentioned earlier. Pizzerias in Larnaca are experimenting with different variants – we offer one with anchovies and capers, which will appeal to people who do not necessarily like cheese, but want to feel the taste of other ingredients stronger. So it’s definitely worth trying Marinara pizza!
Marinara stands out from other pizzas due to its lack of cheese – although it may seem surprising, its taste can be really distinctive. The best pizza in Larnaca comes from our menu – we encourage you to taste it and see for yourself that the power lies in simplicity.