Pizza Margherita und Marinara - die beiden einzigen wirklichen neapolitanischen Varianten

In diesem Video erzähle ich euch, wo die Pizza Margherita und die Pizza Marinara herkommen. Natürlich erkläre ich euch die Zutaten und den Belag und dann backen wir eine Pizza Margherita und eine Pizza Marinara.

Hier ein Auszug aus dem original Regelwerk der AVPN:

Pizza Marinara:
• Canned peeled tomatoes 70-100 g
• Olive oil (Extra Vergin) 6-8 g (variance of +20% tolerated)
• Garlic One clove (3 g)
• Origano 0.5 g (a pinch)

Pizza Margherita:
• Canned peeled tomatoes 60-80 g
• Olive oil (Virgin or Extra Vergin) 6-7 g (variance of +20% tolerated)
• Mozzarella / Fior di latte 80-100 g
• Fresh Basil A few leaves
• Hard cheese (grated) 5-7 g


Techniques for condiment
Pizza Marinara:
Using a spoon place the pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce excluding the crust (the addition or substitution of peeled tomatoes with fresh tomatoes is allowed).
Remove any hard or dry sections of the clove of garlic and slice finely.
Scatter the slices using the same circular motion over the tomato. Scatter a pinch of oregano in an orderly manner over the surface.
Using a traditional copper oil canister or inert food storage with spiraling motion, starting from the center and moving out, pour Extra Virgin Olive Oil over the pizza.


Pizza Margherita:
Using a spoon place the pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce excluding the crust (the addition or substitution of peeled tomatoes with fresh tomatoes are allowed).
If the Mozzarella is small in size it should be cut into slices or crescent, the Fior di Latte or Mozzarella of large size should be cut into not very thick strips, the spread will be evenly distributed on the surface of the tomato.
Grated cheese, if added, should also be spread in a uniform manner over the base. A few basil leaves should then be placed on top of this, from the center outwards.
The extra virgin olive oil is laid with a spiraling movement, starting from the center towards the periphery (if necessary, forming the number six for simplicity as per tradition).


Mein Name ist Jürgen Einfalt.
Ich wohne im wundervollen Allgäu und bin leidenschaftlicher Hobby-Pizza-Bäcker und Bäcker. Ich freue mich, meine Leidenschaft mit dir teilen zu können. Ich versuche jede Woche ein neues Rezept rund um Pizza und Brot/Brötchen zu teilen. Außerdem werde ich auch einiges theoretisches Wissen vermitteln.
Ich freue mich, dich auf meinem Kanal begrüßen zu dürfen.
Dein Jürgen