Margherita Pizza

Introduction

Margherita Pizza is one of the most iconic and beloved dishes in Italian cuisine. Originating from Naples, this simple yet flavorful pizza captures the essence of Italian cooking—using fresh, high-quality ingredients to create a harmonious blend of taste and tradition. With its vibrant colors mirroring the Italian flag—red tomatoes, white mozzarella, and green basil—it’s not only a feast for the palate but also a symbol of national pride. Whether you’re enjoying it in a rustic pizzeria in Rome or making it at home with loved ones, Margherita Pizza offers a timeless culinary experience that continues to win hearts around the world.

The History

The story of Margherita Pizza dates back to 1889 when Queen Margherita of Savoy visited Naples. Tired of the heavy French cuisine served at the royal court, she requested a taste of local Neapolitan fare. In response, renowned pizzaiolo Raffaele Esposito created three different pizzas for her, one of which featured tomatoes, mozzarella cheese, and fresh basil—a combination representing the colors of the newly unified Italian flag: red, white, and green. The queen loved this particular version so much that it was named in her honor: Pizza Margherita. This moment marked a turning point in the history of pizza, elevating it from a humble street food enjoyed by the working class to a celebrated dish worthy of royalty. Over time, the recipe spread across Italy and eventually the world, becoming a staple of pizzerias everywhere and a benchmark for authentic Neapolitan pizza.

Ingredients Breakdown

The beauty of Margherita Pizza lies in its simplicity and the quality of its few key ingredients. Each component plays a crucial role in delivering the authentic taste and texture:

00 Flour (Caputo Tipo 00): This finely milled Italian flour is ideal for pizza dough because of its high gluten content, which allows for a soft, elastic, and airy crust with a delicate chew.
San Marzano Tomatoes: Grown in the volcanic soil near Mount Vesuvius, these plum tomatoes are sweet, low in acidity, and rich in flavor, making them perfect for a smooth, vibrant tomato sauce.
Fior di Latte or Mozzarella di Bufala: While traditional recipes often use fresh fior di latte (cow’s milk mozzarella), some variations include mozzarella made from water buffalo milk, which is creamier and more flavorful.
Fresh Basil: Added after baking or just before finishing, fresh basil leaves provide a fragrant, slightly peppery note that complements the sweetness of the tomatoes.
Extra Virgin Olive Oil: A drizzle of high-quality olive oil enhances richness and adds a fruity, peppery depth to the finished pizza.
Sea Salt & Fresh Yeast: These are essential for proper fermentation and flavor development in the dough.
Water: Preferably filtered or spring water, used to hydrate the flour and activate the yeast.

Each ingredient must be fresh and of the highest quality to achieve an authentic Margherita Pizza experience.

Step-by-Step Recipe

Prepare the Dough: In a large bowl, mix 500g of 00 flour with 325ml lukewarm water, 2.5g fresh yeast (or 1g dry active yeast), 10g sea salt, and a pinch of sugar. Mix until a shaggy dough forms, then knead on a floured surface for 10–12 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature for 2 hours, or until doubled in size.
Divide and Cold Ferment (Optional but Recommended): Divide the dough into 4 equal portions (about 250g each). Place each ball in a separate container, seal with lids, and refrigerate for 24–72 hours. This cold fermentation develops deeper flavor and better texture.
Bring to Room Temperature: Remove dough balls from the fridge 2–3 hours before baking to allow them to warm up and become easier to stretch.
Make the Sauce: Crush 400g of San Marzano tomatoes by hand or blend briefly. Season with a pinch of salt and optionally a clove of minced garlic. Keep it simple—no cooking required.
Preheat Oven and Baking Surface: Preheat your oven to its maximum temperature (ideally 475°F–500°F or higher if using a pizza oven). Place a pizza stone or steel inside to heat for at least 45 minutes.
Shape the Dough: On a floured surface, gently stretch one dough ball by hand into a 10–12 inch round, keeping the center thin and edges slightly thicker for the crust.
Assemble the Pizza: Transfer the dough to a floured pizza peel. Spread a thin layer of tomato sauce (about ½ cup), leaving a border for the crust. Tear 100–125g of fresh mozzarella and distribute evenly. Add 5–6 fresh basil leaves.
Bake: Slide the pizza onto the hot stone. Bake for 8–12 minutes, rotating halfway, until the crust is golden with charred spots and the cheese is bubbly and slightly browned.
Finish: Remove from oven, drizzle with extra virgin olive oil, and optionally sprinkle with flaky sea salt. Serve immediately.

Tips

Use High-Quality Ingredients: The fewer the ingredients, the more each one matters. Invest in authentic San Marzano tomatoes and real Italian mozzarella.
Don’t Over-Sauce: Too much sauce makes the pizza soggy. A light, even layer is best.
Stretch Dough by Hand: Rolling pins can compress air bubbles. Stretching by hand preserves the airy texture.
Preheat Thoroughly: A properly heated pizza stone or steel is critical for achieving a crispy bottom and oven-spring rise.
Watch the Bake Time: Margherita cooks quickly. Keep an eye on it to avoid burning, especially under high heat.
Fresh Basil Timing: Add basil before or after baking depending on preference—before for infused flavor, after for bright freshness.
Avoid Moisture: Pat mozzarella dry with paper towels to prevent excess water from making the pizza soggy.
Let Dough Rest: Skipping the fermentation time results in flat, dense crust. Plan ahead for best results.

Variations and Customizations

While traditional Margherita Pizza remains unchanged in its core form, many creative variations exist:

Pizza Margherita DOC: Certified by the Associazione Verace Pizza Napoletana (AVPN), this version follows strict guidelines using only specific ingredients and preparation methods.
Add Anchovies: For a salty umami kick, add a few anchovy fillets before baking—this version is sometimes called “Margherita con Acciughe.”
Garlic Infusion: Lightly rub the baked crust with a raw garlic clove for subtle aromatic depth.
Chili Flakes: Sprinkle red pepper flakes before serving for a spicy contrast.
Olive Oil Varieties: Experiment with flavored olive oils like lemon-infused or truffle oil for a gourmet finish.
Gluten-Free Option: Use a gluten-free flour blend designed for pizza, though texture will differ slightly.
Vegan Margherita: Substitute dairy mozzarella with high-quality vegan mozzarella and ensure the dough is egg-free.
Dessert Margherita: A playful twist using ricotta, honey, figs, and walnuts instead of tomato and mozzarella—still round and colorful!
Whole Wheat Crust: Replace half the 00 flour with whole wheat for a nuttier, heartier base.

Health Considerations and Nutritional Value

A classic Margherita Pizza (one 12-inch pie, divided into 4 slices) typically contains:

Calories: ~250–300 per slice
Carbohydrates: ~35–40g (mainly from refined flour)
Protein: ~10–12g (from mozzarella and dough)
Fat: ~8–10g (mostly from cheese and olive oil)
Sodium: ~500–700mg (can vary based on cheese and salt)
Fiber: ~2–3g (low unless whole grain flour is used)

Nutritionally, Margherita Pizza benefits from fresh ingredients—tomatoes are rich in lycopene and vitamin C, basil provides antioxidants, and olive oil contributes heart-healthy monounsaturated fats. However, due to its refined carbohydrates and moderate sodium content, it should be enjoyed in moderation, especially by those managing blood sugar or hypertension. To make it healthier:

Use whole grain or ancient grain flours like farro or kamut.
Reduce cheese quantity or opt for lower-fat mozzarella.
Increase vegetable toppings like arugula added post-bake.
Control portion size—pair with a side salad for balance.

It’s a balanced meal when combined with greens, lean protein, and mindful eating practices.

Ingredients

500g Caputo Tipo 00 flour (divided into 4 portions)
325ml lukewarm filtered water (65% hydration)
2.5g fresh yeast (or 1g instant dry yeast)
10g fine sea salt
1 pinch sugar (to feed the yeast)
400g canned San Marzano tomatoes (DOP certified preferred)
400g fresh mozzarella (fior di latte or bufala), sliced or torn
16–20 fresh basil leaves
4 tbsp extra virgin olive oil (plus more for drizzling)
Flour for dusting (semolina or 00)

Directions

In a mixing bowl, dissolve yeast in lukewarm water. Let sit for 5 minutes until frothy.
Add flour gradually, mixing with a wooden spoon or hands until incorporated.
Once shaggy, transfer to a clean surface and knead for 10–12 minutes until smooth and elastic.
Return dough to oiled bowl, cover, and let rise at room temperature (70–75°F) for 2 hours.
After rising, divide into 4 equal balls. Place each in a sealed container and refrigerate for 24–72 hours for cold fermentation.
Remove one dough ball 2–3 hours before baking to bring to room temperature.
Crush San Marzano tomatoes with hands or pulse in a blender. Season with salt; set aside.
Preheat oven to 475°F–500°F with a pizza stone or steel inside for at least 45 minutes.
On a floured surface, gently stretch the dough into a 10–12 inch circle, being careful not to tear it.
Transfer to a floured pizza peel. Spread ½ cup tomato sauce thinly over the base.
Distribute torn mozzarella evenly. Scatter 4–5 basil leaves.
Drizzle lightly with olive oil.
Carefully slide pizza onto the hot stone. Bake for 8–12 minutes, rotating once, until crust is puffed and charred in spots.
Remove with peel, drizzle with more olive oil, and season with flaky salt if desired.
Serve immediately while hot and melty.

FAQ

What makes a pizza Margherita?
A true Margherita uses only San Marzano tomatoes, fresh mozzarella, basil, and olive oil—symbolizing the Italian flag.

Can I make Margherita Pizza without a pizza oven?
Yes! Use a home oven at max heat with a preheated pizza stone or steel for best results.

Why is my pizza soggy?
Too much sauce, wet mozzarella, or insufficient oven heat can cause sogginess. Drain cheese and bake hot and fast.

Can I freeze the dough?
Yes, after portioning, freeze dough balls in airtight containers for up to 3 months. Thaw in the fridge overnight, then rest at room temperature.

Is Margherita Pizza vegetarian?
Yes, traditionally it is vegetarian. Ensure no animal rennet is used in the cheese if strict vegetarianism is followed.

How long should pizza dough ferment?
Minimum 2 hours at room temperature; 24–72 hours in the fridge yields superior flavor and texture.

Can I use regular mozzarella?
Low-moisture block mozzarella works but lacks the creamy texture of fresh mozzarella. Fresh is always better for Margherita.

What’s the ideal thickness?
Thin center (¼ inch) with a slightly puffy, chewy edge (cornicione).

Summary

Authentic Margherita Pizza is a masterpiece of simplicity—crafted with sun-ripened tomatoes, creamy mozzarella, fresh basil, and a perfectly charred crust. It’s a timeless tribute to Italian culinary artistry that celebrates fresh ingredients and centuries-old tradition.