Fire pizza margherita

Pizza Margherita is the classic Neapolitan pizza with tomato sauce, buffalo mozzarella, basil, and olive oil, baked in a wood-fired oven.

About this subject

Pizza Margherita is one of the most traditional Neapolitan pizza variants, created in 1889 by pizzaiolo Raffaele Esposito in honor of Queen Margherita of Savoy. The ingredients, tomato, mozzarella, and basil, represent the colors of the Italian flag: red, white, and green. The original recipe uses San Marzano DOP tomatoes, buffalo mozzarella from Campania DOP, fresh basil, and extra virgin olive oil, on a dough made from tipo 00 wheat flour, naturally leavened for at least 8 hours and stretched by hand. Baking occurs in a wood-fired oven at about 485°C for 60 to 90 seconds, resulting in a high, soft edge (cornicione) and a moist center. In 2017, the art of the Neapolitan pizzaiolo was recognized as UNESCO Intangible Cultural Heritage. Pizza Margherita is appreciated worldwide as a symbol of Italian cuisine and is registered as a Traditional Speciality Guaranteed (TSG) in the European Union. The minimalist composition of the image highlights the purity of the ingredients and the oven flame, emphasizing the artisanal tradition of preparation.

Frequently Asked Questions

Why is the pizza called Margherita?

The name honors Queen Margherita of Savoy, who visited Naples in 1889 and tasted the pizza made by Raffaele Esposito. The colors of the ingredients (tomato, mozzarella, basil) represent the Italian flag.

What are the original ingredients of Pizza Margherita?

The original ingredients are San Marzano DOP tomatoes, buffalo mozzarella from Campania DOP, fresh basil, extra virgin olive oil, salt, and tipo 00 flour dough.

Does Pizza Margherita have to be baked in a wood-fired oven?

Traditionally, yes. The wood-fired oven reaches very high temperatures (about 485°C) and cooks the pizza in under 90 seconds, giving it the characteristic texture and flavor. Home versions can use a regular oven but the result is different.