Pizza without cheese, according to some, isn’t pizza! However, if we look back in time, cheese was not a common ingredient on pizza. In reality, the addition of tomato as a topping was the invention that gave rise to the specific flat bread we now refer to as “pizza.”
When the tomato was first introduced to Europe from the Americas in the 16th century, it was initially thought to be poisonous. The dish was first made by the underprivileged residents of the Naples region only in the late 18th century. To their flat bread made of yeast, they would add tomato. And thus, pizza was created.
The Marinara pizza is the oldest pizza served in pizzerias, and it also lacks cheese. It is usually topped with tomato, oregano, garlic, extra virgin olive oil, and basil. It was named “Marinara” not because it contains seafood (it does not), as many believe, but because it was the food that fishermen ate when they returned home from fishing trips in the Bay of Naples.
Yesterday I prepared a pizza without cheese, and it was pretty amazing. I didn’t miss the cheese for too long and everything held together wonderfully. (At this point, I find it difficult to tolerate the smell of cheese, especially melted cheese.)
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Pizza Marinara
The most basic form of traditional Neapolitan pizza, or pizza made in the manner that is unique to Naples, Italy, is pizza marinara. The dough for this pizza is thin in the centre and puffy on the exterior, and it is typically baked at extremely high temperatures in a wood-fired oven. The only ingredients on a pizza marinara are tomato sauce, oregano, and thinly sliced garlic. It resembles pizza margherita but is cheese-free. According to some sources, pizza marinara was created in Naples as early as the mid-1700s.
Pizza marinara’s flavour is mostly dependent on the quality of its components since there are so few of them. Here are some more instructions for making authentic marinara pizza.
The Tomatoes
A marinara pizza’s tomatoes must be of the highest calibre. San Marzano tomatoes are the variety of tomatoes used in Neapolitan pizza in Italy. Italy produces San Marzano tomatoes, which have a deliciously sweet flavour. They are offered under numerous brands and are growing in popularity in the US.
We’re pizza purists around here. In the past, we would exclusively use canned San Marzano tomatoes in our pizzas. However, we’ve discovered a kind that tastes much better than we recall from Naples: fire roasted tomatoes! You know how sometimes when you bite into a tomato straight from the can, it tastes bitter? Fire roasted tomatoes have a sweet flavour and no bitterness when fresh from the can. Canned fire roasted tomatoes are widely accessible in supermarkets and online.
This pizza marinara is made with this simple recipe simple pizza sauce, which just takes 5 minutes to make in a blender. Fire roasted tomatoes, garlic, olive oil, dried oregano, and salt are all you need. We have it memorized since it is so straightforward. And you’ll be astounded when you take a sip from the blender. We guarantee it!
Dough
I have spent years perfecting my pizza dough recipes. They went through several modifications until I got the right dough. You may make your pizza marinara with the following pizza dough recipe (or you can use store-bought dough):
Method:
Refrigerate the dough
I interviewed several of America’s greatest pizza chefs, and they all agreed. The best pizza dough is produced ahead of time and refrigerated for 2 to 3 days before baking. This promotes natural fermentation and adds a nutty, rich flavor! Make this dish two to three days ahead of time if possible. Of course, planning that far ahead is not always possible! We don’t always either. You can omit this step and the dough will still be delicious. (Promise.)
Knead (or use a stand mixer)
Contrary to popular belief, you do not require any special equipment to make pizza dough. Just knead it by hand! I enjoy the tactile aspect of hand kneading. However, if you have a dough mixer, it does an excellent job and is completely hands-free. In both situations, the kneading time is 8 minutes. If you don’t have a stand mixer, you can make pizza dough in a food processor. (It’s still tasty, but nowhere near as good as this recipe.)
Let it Rise
Kneading takes only 8 minutes, thus the majority of the time spent creating pizza dough is waiting for it to rise or “proof”! Proofing time for this recipe is 45 minutes. That means you should start creating the recipe approximately one hour before you want to eat your pizza. (Alternatively, make it ahead of time and refrigerate, as mentioned above.)
Stretch it out
Is it necessary to toss the pizza dough into the air, as in your favorite pizzeria? No. Stretch the dough by patting it into a round and draping it over your knuckles. If the dough resists stretching, leave it aside for 1 minute to rest. When you pick it up again, the gluten will have softened, allowing you to stretch. You can also use dough roller or a dough sheeter.
Pizza Stone
You will require a pizza stone to bake the marinara pizza in order to create the most genuine version possible. Why? In contrast, traditional Neapolitan pizza ovens can cook pizzas in just a few minutes at temperatures of up to 1000 degrees Fahrenheit. If you want a pizza oven, see below. Your conventional oven can only reach a maximum temperature of 500 degrees. Therefore, the pizza stone aids in distributing heat beneath the pizza itself, making the crust crispy on the outside and soft on the inside.
Pizza Oven
Making homemade marinara pizza does not require a pizza oven. However, genuine artisan pizza is cooked at temperatures far higher than your typical oven can produce if you want to enhance your pizza-making game. For this, it is recommended that you use an outdoor pizza oven or any of an indoor pizza oven depending upon your choice and convenience.
However, if you using a pizza stone or a baking steel, you can also cook in other ovens too that are not dedicated to pizza making. But you’ll have to struggle a bit to cook the perfect pie.
Ready for Pizza Marinara
All right, now you know how to create a traditional Neapolitan pizza marinara! Add the pizza sauce, some minced garlic, and some fresh oregano to the crust’s surface. To attain the ideal moistness when serving, we prefer to sprinkle a little olive oil over ours. If you give it a try, let us know in the comments section!
Why go cheese less?
The beauty of cheese-free pizza created with tasty, fresh ingredients has long been appreciated by Europeans. However, deep dish pizzas topped with mountains of stringy cheese are nearly the norm in North America. However, as knowledge of food allergies, intolerances, and health advantages grows… and the rising cost of food bites into household finances… the promise of cheese-less pizza is finally receiving the attention it deserves.
Lower in calories (Fat and salts too)
Without sacrificing flavor, removing that layer of cheese will significantly reduce the amount of fat and calories in your pie (see justification #5). One of the healthier cheeses is mozzarella, but even so, it still has 5 to 6 grams of fat, 80 calories, and 240 milligrams of salt per ounce (vegan variants are comparable!). And let’s be honest, who helps themselves to only one ounce (or roughly one cheese slice) while eating pizza?
Its much cheaper than cheese full pizzas
For many years, cheese prices have been rising quickly, but this year they are increasing exponentially. The basic commodity price per pound of cheese increased by about 11% on January 5, 2022, in just one day. According to economists in the U.S. and Europe, this will result in a large increase in the price of cheese and other dairy products this year. You can reduce the cost of your rising grocery expenditure by omitting the cheese.
Dairy free cheese alternatives are not always the best
Let’s face it; it’s difficult to accurately replicate dairy cheese, and no brand has succeeded in doing so. Some remain fairly strong, while others… Well, I try not to criticize anyone’s attempts. However, they can be pricey, especially if you have to test 10 different kinds before finding the one you prefer. Pizza without cheese poses no threat. Pizza is being topped with meals you are sure to enjoy.
Enjoyable for everyone, regardless of preference
I enjoy being able to provide food to friends and family members that complies with their dietary restrictions. Mom consumes cheese-free pizza as part of her low-fat diet. Dad cannot have cheese because of lactose intolerance. A friend cannot eat cheese on pizza because of several food allergies. I’m in the mood for a satisfying but light plant-based supper, like cheese less pizza. Actually, one meal very well fits all. If necessary, you can also select a gluten-free, dairy-free crust.
The toppings get more of the spotlight
Did you realize that cheese and pepperoni share the same umami? Many of the guests I’ve presented cheese-free pepperoni pizza to have insisted there is cheese on the dish each time. One of my friends thought I was lying! If you generously top the pizza with pepperoni, you’ll be equally deliciously perplexed.
But as I took the cheese off, my taste buds were exposed to a whole new world of flavors, in addition to pepperoni. It doesn’t really matter what kind of pizza you order when it’s covered in cheese, whether it’s pesto or Thai. Cheese has a tendency to dominate the flavor and texture. However, if you exclude the cheese, you can instantly taste the sauces and toppings in all their splendor.
Conclusion:
Cheese pizzas have always been heralded as the one true way of making pizza, but there are significant benefits to having cheese less pizzas as part of your culinary arsenal and also your diet. Following a simple recipe to create an amazing pizza, without cheese is well worth the effort and best of all, lets your toppings shine through, without the cheese overpowering their natural taste.
