Fire pizza margherita

Margherita pizza is an icon of Neapolitan cuisine, combining tomato sauce, buffalo mozzarella, and fresh basil on a thin crust baked in a wood-fired oven.

About this subject

Margherita pizza, created in Naples in the late 19th century, honors Queen Margherita of Savoy with the colors of the Italian flag: red tomato, white mozzarella, and green basil. Its dough, made with type 00 flour, water, salt, and yeast, must be hand-stretched and baked in a wood-fired oven at about 485°C for just 60 to 90 seconds. The result is a crispy yet tender crust with slightly charred edges, known as 'leoparding.'

Authentic Neapolitan margherita pizza is protected by the EU's STG (Specialità Tradizionale Garantita) specification. Key ingredients include San Marzano tomatoes grown on the slopes of Mount Vesuvius, buffalo mozzarella from Campania DOP, and Genoese basil. Extra virgin olive oil finishes the preparation. The wood-fired oven imparts a distinctive smoky flavor that is difficult to replicate with conventional electric ovens.

Interestingly, margherita is one of the most ordered pizzas worldwide, but its original version contains no Parmesan cheese or oregano. In Brazil, margherita pizza has been adapted with common mozzarella and sweeter tomato sauce, though artisan pizzerias seek to revive the authentic Neapolitan recipe. In 2017, the art of the Neapolitan pizzaiolo was declared UNESCO Intangible Cultural Heritage, highlighting hand preparation and wood-fired oven use.

Frequently Asked Questions

What is the origin of margherita pizza?

Margherita pizza was created in Naples, Italy, in 1889 by pizzaiolo Raffaele Esposito to honor Queen Margherita of Savoy. He used ingredients representing the colors of the Italian flag.

What are the authentic ingredients of margherita pizza?

Authentic ingredients include San Marzano tomatoes, buffalo mozzarella from Campania DOP, fresh basil, extra virgin olive oil, salt, and type 00 flour. It does not contain oregano or Parmesan.

Why is margherita pizza baked in a wood-fired oven?

The wood-fired oven reaches very high temperatures (about 485°C), cooking the pizza quickly in 60 to 90 seconds. This creates a crispy yet tender crust and a distinctive smoky flavor.