Pizza Margherita D.O.C.
Classic Neapolitan pizza with San Marzano tomatoes, fresh mozzarella di bufala, basil, and extra virgin olive oil.
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.
Pizza's roots trace back to ancient flatbreads, but the modern pizza we know emerged in Naples. The Margherita pizza, specifically, is said to have been created in 1889 by Raffaele Esposito of Pizzeria Brandi to honor Queen Margherita of Savoy. Its colors – red tomatoes, white mozzarella, and green basil – were intended to represent the Italian flag.
Pizza Margherita D.O.C. is more than just food; it's a symbol of Italian culinary heritage, Neapolitan pride, and the art of simplicity. It reflects Italy's dedication to quality ingredients and traditional methods.
D.O.C. Designation
The 'Denominazione di Origine Controllata' (D.O.C.) status ensures the pizza is made according to specific traditional methods, using ingredients sourced from designated regions. This guarantees authenticity and quality.
Neapolitan Pizza-Making Tradition
The art of Neapolitan pizza-making is recognized by UNESCO as an Intangible Cultural Heritage. The pizza must be baked in a wood-fired oven, and the dough is prepared in a specific way using minimal ingredients.
Simplicity and Quality
The Margherita emphasizes the importance of using the highest quality ingredients and letting their natural flavors shine. It's a testament to the Italian philosophy of 'less is more'.
The Margherita D.O.C. is celebrated for its simple yet vibrant flavors. It's a harmonious blend of sweet, tangy, creamy, and herbaceous notes.
The sweetness comes from the San Marzano tomatoes, grown in the volcanic plains south of Mount Vesuvius, known for their balanced sweetness and acidity. The Mozzarella di Bufala Campana, made from water buffalo milk, offers a creamy, milky flavor and a soft, slightly elastic texture. Fresh basil provides a fragrant, peppery counterpoint. The extra virgin olive oil adds richness and a subtle fruity aroma, while the crust offers a slightly charred, smoky element.
San Marzano Tomatoes
Use only genuine San Marzano tomatoes, preferably peeled and crushed by hand for a chunkier texture. Avoid using pre-made tomato sauces that may contain added sugar or preservatives.
Mozzarella di Bufala
Opt for fresh Mozzarella di Bufala Campana. Let it sit at room temperature for a short while before using it to release some of its moisture, preventing the pizza from becoming soggy.
Wood-Fired Oven
While not always accessible, a wood-fired oven is essential for achieving the characteristic charred crust of a true Neapolitan pizza. If using a regular oven, preheat it to the highest possible temperature and use a pizza stone or steel.
Dough Preparation
The dough should be made with '00' flour, water, salt, and yeast. Allow it to proof for an extended period (at least 8 hours, preferably longer) to develop its flavor and elasticity.
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