Pizza margherita wood fired oven

Margherita pizza, symbol of Neapolitan cuisine, is baked in a wood-fired oven at 485°C for 60-90 seconds, ensuring a high, soft crust.

About this subject

Margherita pizza is one of Italy's most iconic creations, originating from Naples in the late 19th century. Legend has it that it was prepared in 1889 by pizzaiolo Raffaele Esposito in honor of Queen Margherita of Savoy. The combination of tomato, buffalo mozzarella, and basil represents the colors of the Italian flag: red, white, and green. Since then, it has become a global gastronomic icon.

The wood-fired oven is essential for authentic Neapolitan pizza. Made of refractory bricks, it reaches temperatures between 430°C and 485°C. The wood, usually oak or beech, burns generating intense and uniform heat. The pizza is baked directly on the refractory stone, cooking in just 60 to 90 seconds. This process creates a high, airy crust (cornicione) with charred spots (leopard), while the center remains soft and juicy.

Campana buffalo mozzarella, made from Mediterranean buffalo milk, is the traditional ingredient. It has PDO (Protected Designation of Origin) status. San Marzano tomato sauce, also PDO, is grown on the slopes of Mount Vesuvius. Fresh basil is added after baking to preserve its aroma. Margherita pizza is so revered that UNESCO recognized the art of the Neapolitan pizzaiolo as Intangible Cultural Heritage of Humanity in 2017.

Frequently Asked Questions

What is the ideal temperature for a wood-fired pizza oven?

Between 430°C and 485°C. At this temperature, the pizza bakes in 60 to 90 seconds.

Why does Margherita pizza have these specific ingredients?

They represent the colors of the Italian flag: tomato (red), mozzarella (white), and basil (green). The recipe was created in honor of Queen Margherita.

Is buffalo mozzarella mandatory for Margherita?

Traditionally yes, but versions with cow mozzarella (fior di latte) are also common. Campana buffalo mozzarella PDO is the most authentic.