Pizza Margherita
Pizza Margherita
A simple dish that has delighted people around the world for generations and has become a symbol of Italian cuisine…
Country:
Italy
Best for:
Lunch
Preparation time:
2 hours 15 minutes
Servings
4
Introduction
About Pizza Margherita
In the narrow streets of Naples, the first wood-fired ovens were lit at dawn, filling the air with the aroma of freshly made dough. Bakers and street vendors offered simple flatbreads to dockworkers, craftsmen, and merchants—affordable, filling meals that kept them going through the day. No one could have imagined that these humble beginnings would one day give rise to one of the world’s most famous dishes: Pizza Margherita. Yet before the pizza we know today could exist, one essential ingredient still had to find its way to Naples: the tomato.
Today, it is hard to imagine a pizza without tomatoes. But this was not always the case. After the tomato arrived in Europe from the Americas during the 16th century, it took a long time before it found its place in European kitchens. At first, many people regarded it with suspicion, and in some regions it was even believed to be poisonous. It was not until the 18th century that tomatoes became widely accepted as food, particularly in southern Italy, where they gradually became an essential part of Neapolitan cooking. From there, they eventually found their way onto pizza, creating its now unmistakable topping. Combined with mozzarella and fresh basil, they formed the simple yet perfect combination that has become synonymous with Italian cuisine.
According to tradition, the pizza received its famous name in 1889. When King Umberto I and Queen Margherita visited Naples, the pizzaiolo Raffaele Esposito is said to have prepared several pizzas in their honor. The queen’s favorite was reportedly the one topped with tomatoes, mozzarella, and basil, whose colors echoed those of the Italian flag. Whether the story happened exactly as it has been told remains uncertain. What is beyond dispute, however, is that Pizza Margherita quickly spread from Naples throughout Italy and eventually became one of the defining symbols of Italian cuisine.
Its enduring appeal lies precisely in its simplicity. With only a handful of carefully chosen ingredients—fresh dough, tomatoes, mozzarella, and basil—it creates a dish that has delighted generations. Today, Pizza Margherita is far more than just a pizza. It stands as one of the clearest expressions of Italian culinary tradition and its remarkable ability to transform simple ingredients into something truly timeless.
Introduction
About Pizza Margherita
In the narrow streets of Naples, the first wood-fired ovens were lit at dawn, filling the air with the aroma of freshly made dough. Bakers and street vendors offered simple flatbreads to dockworkers, craftsmen, and merchants—affordable, filling meals that kept them going through the day. No one could have imagined that these humble beginnings would one day give rise to one of the world’s most famous dishes: Pizza Margherita. Yet before the pizza we know today could exist, one essential ingredient still had to find its way to Naples: the tomato.
Today, it is hard to imagine a pizza without tomatoes. But this was not always the case. After the tomato arrived in Europe from the Americas during the 16th century, it took a long time before it found its place in European kitchens. At first, many people regarded it with suspicion, and in some regions it was even believed to be poisonous. It was not until the 18th century that tomatoes became widely accepted as food, particularly in southern Italy, where they gradually became an essential part of Neapolitan cooking. From there, they eventually found their way onto pizza, creating its now unmistakable topping. Combined with mozzarella and fresh basil, they formed the simple yet perfect combination that has become synonymous with Italian cuisine.
According to tradition, the pizza received its famous name in 1889. When King Umberto I and Queen Margherita visited Naples, the pizzaiolo Raffaele Esposito is said to have prepared several pizzas in their honor. The queen’s favorite was reportedly the one topped with tomatoes, mozzarella, and basil, whose colors echoed those of the Italian flag. Whether the story happened exactly as it has been told remains uncertain. What is beyond dispute, however, is that Pizza Margherita quickly spread from Naples throughout Italy and eventually became one of the defining symbols of Italian cuisine.
Its enduring appeal lies precisely in its simplicity. With only a handful of carefully chosen ingredients—fresh dough, tomatoes, mozzarella, and basil—it creates a dish that has delighted generations. Today, Pizza Margherita is far more than just a pizza. It stands as one of the clearest expressions of Italian culinary tradition and its remarkable ability to transform simple ingredients into something truly timeless.
Ingredients (Makes 4 Pizzas)
For the Dough
- 500 g Type 00 flour (or Type 550 flour)
- 325 ml lukewarm water
- 10 g salt
- 3 g active dry yeast (or 10 g fresh yeast)
- 1 tbsp olive oil (optional)
For the Topping
- 300 g strained or finely crushed San Marzano tomatoes
- 250 g mozzarella (preferably Fior di Latte)
- A few fresh basil leaves
- 2 tbsp extra virgin olive oil
- Salt, to taste
Step-by-Step Instructions
Step 1
Pour the lukewarm water into a large bowl and dissolve the yeast completely. Gradually add the flour, mixing until a rough dough forms. Then incorporate the salt and, if using, the olive oil. Knead the dough vigorously for about 10 minutes, until it is smooth, soft, and elastic.
Step 2
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and leave it to rise in a warm place for about 90 minutes, or until it has noticeably increased in volume.
Step 3
Transfer the dough to a lightly floured work surface and divide it into four equal portions. Shape each portion into a ball and let them rest for another 20–30 minutes.
Step 4
Preheat the oven, along with a pizza stone or baking tray, for at least 30 minutes at the highest possible temperature (250–280°C / 480–535°F, conventional heat). Slice the mozzarella and let it drain well to prevent the pizza from becoming too moist during baking.
Step 5
Using your hands, gently stretch each dough ball into a round pizza about 28–30 cm (11–12 inches) in diameter, leaving the edge slightly thicker to form the crust.
Step 6
Spread the tomatoes evenly and sparingly over the dough, then season lightly with salt. Arrange the mozzarella on top and drizzle with a little extra virgin olive oil.
Tip: Use the highest-quality ingredients you can find. Because Pizza Margherita consists of so few components, the flour, tomatoes, mozzarella, and olive oil define its character. Using fewer toppings also helps create a crisp crust and a perfectly balanced flavor.
More Recipes
Minestrone
Minestrone is one of Italy’s most famous vegetable soups. Combining seasonal vegetables, beans, and pasta, it is a hearty classic of Italian home cooking. Discover the history of this traditional soup and learn how to prepare it yourself with our classic recipe.
Gnocchi
Gnocchi are among Italy’s oldest and most beloved specialties, prized for their delicate texture and remarkable versatility. Discover the history of these traditional Italian dumplings and learn how to prepare them yourself with our classic recipe.
Saltimbocca alla Romana
Saltimbocca alla Romana is one of Italy’s most celebrated meat dishes, combining tender veal, savory prosciutto, and fragrant sage in a timeless classic of Roman cuisine. Discover the history of this traditional specialty and prepare it yourself with our authentic recipe.
