Fire pizza margherita

Margherita pizza, with its balance of tomato sauce, mozzarella, and basil, is an icon of Neapolitan cuisine.

About this subject

Margherita pizza is one of Italy's most iconic dishes, originating in Naples. Its creation is attributed to pizzaiolo Raffaele Esposito, who in 1889 prepared three pizzas for Queen Margherita of Savoy. The one that pleased her most represented the colors of the Italian flag: red from tomato, white from mozzarella, and green from basil. Since then, the Margherita has become a symbol of Italian unification.

The ingredients are simple but quality is key. The sauce uses San Marzano tomatoes, grown on the slopes of Mount Vesuvius, offering a sweet flavor and low acidity. Mozzarella must be buffalo mozzarella from Campania, with a soft texture and milky taste. Fresh basil, extra virgin olive oil, and a pinch of salt complete the recipe.

Preparation follows strict rules by the Associazione Verace Pizza Napoletana. The dough is made with type 00 flour, water, salt, and yeast, hand-kneaded and stretched without a rolling pin. A wood-fired oven must reach about 485°C, baking the pizza in 60 to 90 seconds, resulting in a high, soft crust (cornicione) and a moist center. In 2017, the art of Neapolitan pizzaioli was recognized as UNESCO Intangible Cultural Heritage.

Margherita pizza is enjoyed worldwide, but the authentic Neapolitan recipe is protected by geographical indication. Outside Italy, adaptations include using regular mozzarella or different sauce bases, but purists defend the original version. The name "Margherita" also inspired variants like Margherita plus (with extra toppings) and Margherita bianca (without tomato sauce).

Frequently Asked Questions

Why is it called Margherita pizza?

It was named after Queen Margherita of Savoy, who in 1889 tasted a pizza representing the Italian flag. The pizzaiolo Raffaele Esposito created it for her.

What are the authentic ingredients of Margherita pizza?

Authentic ingredients are San Marzano tomato sauce, buffalo mozzarella from Campania, fresh basil, extra virgin olive oil, and sea salt. The dough uses type 00 flour, water, yeast, and salt.

What is the ideal baking temperature for Neapolitan Margherita pizza?

A wood-fired oven should reach about 485°C. The pizza bakes in 60 to 90 seconds, producing a soft, airy crust and a moist center.