A classic Neapolitan pizza topping, marinara takes its name from the marinai, or sailors, for whom it was first baked in the 18th century.
- 2 lb. very ripe fresh plum tomatoes
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 cup tomato purée (optional)
- 4 small garlic cloves, peeled and minced
- 2 sprigs fresh oregano, leaves only
- Master Pizza Dough
- Drop tomatoes in a medium pot of boiling water for 10 seconds, then cool in a bowl of cold water. Slice off tops, slip off skins, and squeeze out seeds. Finely chop tomatoes.
- Place tomatoes in a colander, sprinkle with salt, and drain for 20 minutes. Transfer to a medium bowl, stir in olive oil (and tomato purée, if needed), and adjust seasoning. Spread tomato mixture evenly over pizza dough, sprinkle garlic and oregano on top, and bake at highest setting for 12–15 minutes.