Pizza alla marinara is said to be the oldest type of tomato-topped pizza. A simple, cheese-free pie, it’s made by scattering sliced garlic and dried oregano onto the tomato layer, then drizzling with olive oil—in that order, according to standards established by the Associazione Verace Pizza Napoletana. Some consider anchovies an acceptable addition, others call them heretical. We’re in favor of the savory depth they add when mashed into a paste and stirred into the tomato sauce, but you can omit them if you like. Our pizza dough recipe makes enough for four 10-inch pies, but you will need only two portions for this recipe. If you wish to make four pizze alla marinara, this recipe is easy to double, or if you need to satisfy those who request cheese on their pizza, use the extra dough to make pizza margherite.