Make one of the most representative dishes of Italian cuisine that crosses the lines in history between myth and reality.
Photo by G. Giustolisi
Pizza is one of the most representative Italian dishes. Like many other culinary creations of traditional Italian cuisine, it also sinks its history between myth and reality. 
The scenario of this story is the South Italy and the beautiful city of Naples, magical place in which were born many iconic Italian dishes.
It was the summer of 1889, when King Umberto I and Queen Margherita of Savoy resided in the palace of Capodimonte, near Naples. The Queen had already heard of the famous Neapolitan pizza and, wanting to taste it, she called the most famous pizza maker at the time, Don Raffaele. The man, together with his wife, prepared three different types of pizza that, in the colors, attracted the Italian flag: one with cheese and basil; one with garlic, oil and tomato and another with tomato, mozzarella and basil. Queen Margherita liked so much the latter that Don Raffaele gave her name to the pizza, although this type of pizza already existed and was known and appreciated throughout the city.
A simple dish and, just for this, difficult to perform. What makes inimitable the Neapolitan pizza is the perfect blend of high quality flour and the organoleptic characteristics of the water in the area (in addition to the manual of the Neapolitan pizza makers, their natural talent). In Italy, you can eat a great pizza from North to South but the world capital of pizza is and remains Naples.
At home, is not always easy to make a good pizza (often, it depends also on the homemade oven, that, of course, can’t replace the stone oven). In any case, even the homemade pizza, is one of those pleasures to be granted, using simple but first choice ingredients (pizza, like pasta, not make you fat, as is commonly believed abroad, if seasoned with few and genuine ingredients).
Water, unrefined ancient Farro flour, extra virgin olive oil, tomatoes and mozzarella cheese are the main ingredients of my basic recipe.
Love and passion are the added values that will make special your Italian homemade pizza.
Pizza Margherita
- Total Time: 180 minutes
- Yield: 2-3 pizzas 1x
Description
Pizza Margherita was reportedly created in 1889 by Neapolitan pizzaiolo Raffaele Esposito to honor Queen Margherita of Italy, with the three toppings representing the colors of the Italian flag — red tomato, white mozzarella, and green basil. Whether the story is true or embellished, the pizza itself is beyond dispute: it is one of the most iconic foods on earth. The dough requires time to develop flavor, so plan ahead.
Ingredients
- For the dough: 3 1/2 cups bread flour or tipo 00 flour
- 1 1/4 cups warm water (105-110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 teaspoons kosher salt
- For the topping: 1 can (14.5 ounces) San Marzano tomatoes, hand-crushed
- 8 ounces fresh mozzarella (fior di latte), torn into pieces
- Fresh basil leaves
- Extra-virgin olive oil
- Flaky sea salt
- 1/2 teaspoon kosher salt for the sauce
Instructions
- Make the dough: Dissolve the yeast in the warm water. Let stand 5 minutes until foamy. In a large bowl, combine the flour and salt. Add the yeast mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Divide the dough into 2-3 balls. Place in lightly oiled bowls, cover with plastic wrap, and refrigerate for at least 24 hours and up to 72 hours. This cold fermentation develops complex flavor.
- At least 2 hours before baking, remove the dough from the fridge and let it come to room temperature.
- Prepare the sauce: Crush the San Marzano tomatoes by hand into a bowl. Add 1/2 teaspoon salt. Do not cook the sauce — it goes on raw and bakes with the pizza.
- Place a pizza stone or inverted baking sheet on the upper-middle rack of the oven. Preheat to 500°F (or as hot as your oven goes) for at least 45 minutes.
- On a lightly floured surface, stretch one dough ball into a 12-inch round using your hands — press from the center outward, leaving a slightly thicker rim. Do not use a rolling pin, which compresses the air bubbles.
- Transfer the dough to a lightly floured peel or parchment paper. Spread a thin layer of crushed tomatoes over the surface, leaving a 1-inch border. Distribute torn mozzarella across the top.
- Slide the pizza onto the preheated stone. Bake for 7-10 minutes until the crust is puffed, charred in spots, and the cheese is melted and bubbling. Scatter fresh basil leaves on top, drizzle with olive oil, and finish with a pinch of flaky sea salt. Slice and serve immediately.
Notes
- Cold-fermenting the dough for 24-72 hours is what develops the complex, slightly tangy flavor and the airy, blistered texture of a great Neapolitan crust.
- Less is more with the toppings — a thin smear of tomato and a few torn pieces of mozzarella is all you need. Overloading the pizza makes it soggy.
- A screaming-hot oven is essential. Preheat your pizza stone for at least 45 minutes at the highest temperature your oven can reach.
- Traditional Neapolitan pizza dough per AVPN rules contains only flour, water, salt, and yeast — no oil or sugar.
- Category: Classic
- Cuisine: Italian
Frequently Asked Questions
What type of flour is best for making the pizza dough?
For an authentic Pizza Margherita, use high-quality ’00’ flour which has a fine texture and high protein content, ideal for achieving a soft yet crispy crust.
How do I achieve the perfect balance of flavors with the mozzarella and basil?
Use fresh mozzarella cheese and tear it into pieces rather than shredding; this helps maintain its moisture and allows the flavors of the mozzarella and fresh basil to meld beautifully.
What is the best way to bake the pizza for optimal results?
Bake the pizza at a high temperature (around 475°F or higher) on a preheated pizza stone or steel to ensure a crispy bottom and well-cooked toppings.
