Pizza Margherita

Pizza Margherita

Pizza Margherita is an iconic symbol of Italian cuisine, particularly Neapolitan pizza. Its simplicity highlights the quality of its ingredients, showcasing a harmony of flavors and colors that evoke the Italian flag.

The Legend and History:
The most popular legend attributes the creation of Pizza Margherita to the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito of Pizzeria Brandi. In June 1889, King Umberto I and Queen Margherita of Savoy visited Naples. To honor the Queen, Esposito created three different pizzas, and she reportedly preferred the one that bore the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). This pizza was then supposedly named “Pizza Margherita” in her honor. While this story is widely circulated and a plaque commemorates it at Pizzeria Brandi, historical research suggests that pizzas with these ingredients were already common in Naples prior to 1889, and the name “Margherita” might have been inspired by the daisy flower (margherita in Italian) due to the arrangement of the mozzarella. Regardless of its exact origin, Pizza Margherita cemented its place as a classic.

Key Characteristics of Authentic Pizza Margherita (Neapolitan Style):

Dough:

Made with just a few simple ingredients: “00” flour (a very fine Italian flour), water, salt, and fresh yeast.
No oil or sugar is typically added to the dough in authentic Neapolitan recipes.
The dough is kneaded gently and undergoes a long fermentation period (often 8-24 hours or even longer) for optimal flavor and texture.
It’s hand-stretched, never rolled, to maintain an airy texture and create a thin base with a raised, airy, and slightly charred “cornicione” (crust).
Sauce:

A simple, uncooked sauce made from high-quality San Marzano tomatoes (or other good quality canned plum tomatoes), crushed by hand (not blended too smoothly), seasoned with just a pinch of salt. Sometimes a drizzle of olive oil is added. The raw sauce provides a bright, fresh flavor.
Cheese:

Fresh mozzarella cheese is essential. Traditionally, this means fior di latte (cow’s milk mozzarella) or mozzarella di bufala (buffalo mozzarella). It should be torn or thinly sliced, not shredded, and excess moisture should be blotted to prevent a soggy pizza.
Herbs and Oil:

Fresh basil leaves are added, often after baking to preserve their vibrant green color and fresh aroma. Some recipes add it before for a more cooked flavor.
A drizzle of high-quality extra virgin olive oil is added, often after baking, for flavor and a beautiful sheen.
Cooking:

Authentic Neapolitan pizza is cooked in a scorching hot wood-fired oven (reaching temperatures between 430-480°C or 800-900°F) for a very short period (60-90 seconds). This rapid cooking creates the characteristic soft, pliable center and a blistered, crispy crust.
While a true Neapolitan wood-fired oven is ideal, home cooks can achieve excellent results using a preheated pizza stone or steel in a very hot home oven (as hot as it will go, typically 260°C/500°F) and potentially using the broiler at the end.
Making Pizza Margherita at Home (Simplified Approach):

While achieving true Neapolitan authenticity requires specific equipment and techniques, you can make a delicious Pizza Margherita at home.

Ingredients:

1 lb (approx. 450g) pizza dough (homemade or good quality store-bought)
1 (28-ounce) can whole peeled San Marzano tomatoes (or other good quality plum tomatoes)
8 ounces (approx. 225g) fresh mozzarella cheese (fior di latte or buffalo mozzarella), torn or thinly sliced and blotted dry
A handful of fresh basil leaves