Pizza Margherita
Classic pizza with tomato sauce, mozzarella, and basil.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pitza 1780
Pizza has a long history in the Naples region of Italy, evolving from flatbreads eaten by poorer citizens. The modern pizza, as we know it, began to take shape in the 18th and 19th centuries. The Pizza Margherita specifically has a relatively recent origin, supposedly created in 1889 to honor Queen Margherita of Savoy.
Pizza Margherita is a symbol of Italian culinary pride and simplicity, often seen as representing the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil).
National Identity
Pizza Margherita is strongly associated with Italian national identity and is considered a culinary treasure. It is a source of pride and a staple food enjoyed throughout the country.
Culinary Symbolism
The pizza's colors are often interpreted as a tribute to the Italian flag, enhancing its cultural significance and solidifying its role as a symbol of Italy.
UNESCO Recognition
The art of Neapolitan 'Pizzaiuolo' (pizza-making) has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity, highlighting the cultural importance and tradition surrounding pizza, including the Margherita.
Pizza Margherita is known for its simple yet harmonious flavor profile, celebrating the freshness of its ingredients.
The flavor is defined by the sweetness and acidity of the San Marzano tomato sauce, which provides a base of umami. The creamy, milky flavor of fresh mozzarella cheese offers a contrasting richness. Fresh basil leaves contribute a bright, herbaceous, and slightly peppery note. The crust, ideally wood-fired, adds a smoky, slightly charred element that balances the other flavors.
Tomato Choice
Use high-quality San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius. They have a distinct sweetness and low acidity, making them ideal for the sauce. If using canned, opt for whole peeled tomatoes and crush them by hand.
Mozzarella Type
Fresh mozzarella, specifically Fior di Latte (cow's milk mozzarella), is the traditional choice. Buffalo mozzarella (Mozzarella di Bufala Campana) is another excellent option, offering a richer, creamier flavor. Avoid pre-shredded mozzarella, as it often contains cellulose that inhibits melting.
Dough Perfection
The dough should be made with '00' flour, water, salt, and yeast. Allowing the dough to proof slowly (at least 24 hours) develops the gluten, resulting in a light and airy crust.
Baking Temperature
Ideally, a wood-fired oven is used for the highest temperature and characteristic smoky flavor. If using a home oven, preheat it to the highest temperature possible (500-550°F/260-290°C) and use a pizza stone or baking steel to retain heat and create a crispy crust.
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