Margherita
A classic pizza with tomato, 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.
Pizza has roots in ancient flatbreads, but the modern pizza as we know it originated in Naples, Italy. The Margherita pizza, specifically, has a well-known origin story tied to royalty.
The Margherita pizza is not just a food; it's a symbol of Italian national pride and culinary tradition. It represents simplicity, quality ingredients, and the joy of shared meals.
The Legend of Queen Margherita
The most popular story attributes the pizza's creation to Raffaele Esposito in 1889, who baked it for Queen Margherita of Savoy during her visit to Naples. The pizza's colors—red (tomato), white (mozzarella), and green (basil)—were intended to represent the Italian flag.
Neapolitan Pizza Tradition
Authentic Neapolitan pizza is a protected tradition, with specific rules governing its ingredients, preparation, and cooking methods. True Margherita pizza must use San Marzano tomatoes, mozzarella di bufala Campana or fior di latte, fresh basil, and extra virgin olive oil. It must also be cooked in a wood-fired oven at high temperatures.
Pizza as a Social Food
Pizza is often enjoyed in a social setting, whether at a pizzeria with friends and family or at home. It's a casual and communal food that fosters connection and shared experiences.
The Margherita pizza is a study in simplicity and balance. Its flavors are fresh, clean, and representative of Italian cuisine.
The flavor profile is dominated by the sweetness and acidity of ripe tomatoes, complemented by the milky, subtle richness of mozzarella cheese. Fresh basil provides a fragrant, slightly peppery counterpoint, adding herbaceous notes that tie the dish together. The crust offers a subtly yeasty, slightly charred base, providing a textural contrast to the soft toppings. A touch of olive oil enhances the overall flavor and adds a luxurious mouthfeel.
Quality Ingredients Matter
Use the highest quality ingredients you can find. San Marzano tomatoes, fresh mozzarella (preferably buffalo mozzarella), and fresh basil will make a noticeable difference.
High Heat is Key
Cook the pizza at a high temperature (ideally 800-900°F / 425-480°C) for a short amount of time. This ensures a crispy crust and properly melted cheese. A pizza stone or steel can help achieve these temperatures in a home oven.
Don't Overload the Toppings
The Margherita is a minimalist pizza. Too many toppings will make the crust soggy and obscure the delicate balance of flavors. Less is more.
Proper Dough Preparation
The dough is critical. Using '00' flour is common in Neapolitan pizza making. Allow the dough to proof for an extended period (24-72 hours) in the refrigerator to develop complex flavors.
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