Pizza Margherita
A classic Neapolitan pizza with tomato sauce, mozzarella, basil, and 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 origins can be traced back to ancient flatbreads consumed in various Mediterranean cultures. However, the modern pizza as we know it evolved in Naples, Italy. The Pizza Margherita, specifically, has a legend connecting it to Queen Margherita of Savoy in 1889, though the historical accuracy is debated.
Pizza Margherita is a symbol of Italian culinary identity and national pride. Its colors—red, white, and green—mirror the Italian flag, adding to its cultural significance.
Neapolitan Tradition
Pizza Margherita is deeply rooted in Neapolitan pizza-making traditions, emphasizing simple, high-quality ingredients and specific techniques like hand-kneading the dough and baking in a wood-fired oven.
Symbol of Italian Cuisine
The Pizza Margherita represents the essence of Italian cuisine: fresh, local ingredients prepared with minimal fuss to highlight their natural flavors. It is a dish that is both accessible and refined.
UNESCO Recognition
The art of Neapolitan pizza-making ('pizzaiuolo') has been recognized by UNESCO as an Intangible Cultural Heritage, highlighting its cultural importance and traditional techniques.
The Pizza Margherita is celebrated for its simple yet harmonious flavors: fresh, vibrant tomato sauce, creamy mozzarella cheese, and fragrant basil leaves.
The sweetness and acidity of the tomato sauce provide a bright base. The mozzarella contributes a milky, slightly tangy flavor and a rich, melted texture. Fresh basil adds a peppery, aromatic note that complements the other ingredients perfectly. The crust, ideally thin and slightly charred, provides a textural contrast and a subtle smoky flavor.
Quality Ingredients
Use San Marzano tomatoes for the sauce, fresh mozzarella (preferably fior di latte), and fresh basil leaves. The flavor of the pizza heavily relies on the quality of each component.
Proper Dough
Use a good pizza dough recipe and allow it to rise properly. A long, slow fermentation will develop flavor and improve the texture of the crust.
High Heat
Bake the pizza at high heat (ideally in a wood-fired oven or a preheated pizza stone) to achieve a crisp crust and properly melted cheese. A standard oven should be preheated to its highest temperature.
Simplicity is Key
Don't overdo it with toppings. The Pizza Margherita is about the balance of flavors. A few simple, high-quality ingredients are all you need.
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