Recipes from the Historian’s Cookbook
In the mid-19th century, Neapolitan fishermen were fond of eating this simple, but hearty pizza for breakfast, before heading out to sea. Indeed, so eagerly did they wolf it down that, according to legend, it was named the ‘seafaring pizza’ (pizza marinara) in their honour.
Makes three good-sized pizzas.
4 cups / 18oz Italian tipo ‘00’ flour or bread flour
1 ½ cups / 12 fl oz water
2 teaspoons salt
½ teaspoon active dry yeast
- Place the ingredients in a large bowl and mix well, until the dough is smooth.
- Shape into a ball and cover with a clean cloth. Allow to rise for around two hours, or until it has doubled in size.
- Punch the dough down to remove the air bubbles.
- Divide into three roughly equal pieces, and shape each into a ball.
- Pinch the top of each ball, and gently stretch the dough, wrapping it around the rest of the ball as you go, so that it forms a sort of outer coat.
- Dust lightly with flour, and cover with a damp cloth. Leave to ‘prove’ for around an hour.
230g / 8oz. chopped tomatoes
2 garlic cloves, thinly sliced
- Preheat your oven to 250°C (480°F)/ fan 200°C (390°F).
- Stretch the balls of dough into circles and place on a non-stick pizza pan.
- Put 1/3 of the tomato, a few slices of garlic, a drizzle of olive oil and a scattering of oregano onto each pizza. Use your fingers to distribute the toppings evenly.
- Bake for 5-10 mins, or until the edge is golden brown.