Margherita Pizza

Introduction

Margherita Pizza is one of the most iconic and beloved dishes in Italian cuisine, celebrated for its simplicity, fresh ingredients, and vibrant flavors. Originating from Naples, this classic pizza embodies the essence of Italian culinary tradition—using only a few high-quality components to create something truly extraordinary. The Margherita pizza is more than just food; it’s a symbol of national pride, cultural heritage, and the artistry of slow, mindful cooking. With its bright red tomatoes, creamy mozzarella, fragrant basil, and golden crust, it mirrors the colors of the Italian flag, making every bite not only delicious but also deeply symbolic.

The History

The story of Margherita Pizza dates back to 1889 in Naples, Italy, during a time when pizza was a humble street food enjoyed primarily by the working class. Everything changed when Queen Margherita of Savoy, wife of King Umberto I, visited Naples and expressed curiosity about local cuisine. To honor her visit, master pizzaiolo Raffaele Esposito from Pizzeria Brandi was summoned to prepare several varieties of pizza for the royal palate. Among them was a simple creation made with tomatoes, fresh mozzarella cheese, and basil leaves—ingredients that represented the red, white, and green of the newly unified Italian flag.

The Queen loved this particular version so much that she sent a formal letter of appreciation to Esposito, who then renamed the pizza “Pizza Margherita” in her honor. This moment marked a turning point, elevating pizza from a regional specialty to a national treasure. Over time, the recipe spread across Italy and eventually around the world, becoming a staple of pizzerias everywhere. In 2017, UNESCO even recognized Neapolitan pizza-making as an Intangible Cultural Heritage of Humanity, further cementing the legacy of creations like the Margherita.

Ingredients Breakdown

The beauty of Margherita Pizza lies in its minimalism—each ingredient must be of the highest quality to shine through. Authentic Neapolitan Margherita uses only a handful of components, each playing a vital role:

Caputo “00” Flour: This finely milled Italian flour has a low protein content ideal for creating soft, elastic dough with a tender yet chewy texture when baked at high temperatures.
San Marzano Tomatoes: Grown in the volcanic soil near Mount Vesuvius, these plum tomatoes are sweet, less acidic, and have a rich, velvety consistency perfect for sauce.
Fior di Latte or Mozzarella di Bufala: Fresh cow’s milk mozzarella (fior di latte) is traditional, though buffalo mozzarella (mozzarella di bufala) adds a creamier, tangier note. Both melt beautifully and offer luxurious texture.
Fresh Basil Leaves: Added after baking or in the final moments, basil brings a bright, aromatic freshness that complements the richness of cheese and tomatoes.
Extra Virgin Olive Oil: A high-quality oil drizzled over the top enhances flavor, adds sheen, and helps balance acidity.
Sea Salt: Used in the dough and on top, salt deepens flavor and controls fermentation.
Filtered Water: Essential for proper hydration of the flour and yeast activation.
Fresh Yeast or Active Dry Yeast: Responsible for leavening the dough, giving it airiness and complexity through fermentation.

These ingredients may seem basic, but their synergy creates a harmonious balance that defines authentic Margherita pizza.

Step-by-Step Recipe

Prepare the Dough: In a large mixing bowl, combine 500g of Caputo “00” flour with 325ml of filtered water at room temperature. Add 2g of fresh yeast (or 1g dry yeast) and 10g of sea salt. Mix until a shaggy dough forms, then turn onto a floured surface and knead for 10–12 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 8–10 minutes.
First Fermentation: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature (around 70°F/21°C) for 2 hours. Then transfer to the refrigerator for cold fermentation for 24–72 hours. This slow rise develops flavor and texture.
Shape the Dough: Remove dough from fridge 2–3 hours before baking to bring to room temperature. Divide into 250g balls (for 10-inch pizzas). On a floured surface, gently stretch each ball using fingertips or knuckles, rotating continuously, until you achieve a thin round with a slightly thicker edge (the cornicione).
Preheat Oven: Set your oven to its highest setting (ideally 500°F/260°C or higher). If using a pizza stone or steel, place it in the oven and preheat for at least 1 hour to ensure maximum heat retention.
Make the Sauce: Crush 400g of San Marzano tomatoes by hand or blend briefly. Season with a pinch of salt—do not cook or add garlic, oil, or herbs to stay true to tradition.
Assemble the Pizza: Transfer the stretched dough to a pizza peel dusted with semolina or cornmeal. Spread a thin layer of tomato sauce (about 1/3 cup) evenly, leaving the edges clean. Tear 125g of fresh mozzarella into small pieces and distribute evenly. Tuck a few fresh basil leaves into the sauce.
Bake: Slide the pizza onto the hot stone and bake for 6–8 minutes, rotating halfway if needed, until the crust is puffed, charred in spots, and golden brown.
Finish: Remove from oven and immediately drizzle with extra virgin olive oil. Add a few more fresh basil leaves. Let rest for 1 minute before slicing.

Tips

Dough Temperature Matters: Ensure your water and environment aren’t too cold or hot—ideal dough temperature after mixing should be around 75°F (24°C).
Don’t Overwork the Sauce: Raw San Marzano tomatoes should remain uncooked to preserve their bright, fresh flavor.
Avoid Wet Ingredients: Pat mozzarella dry with paper towels to prevent excess moisture, which can make the pizza soggy.
Use a Pizza Peel: Dust generously with semolina to help the pizza slide easily into the oven.
Watch the Bake Closely: Neapolitan-style pizza cooks fast. Look for leopard spotting (small black blisters) on the crust—that’s a sign of perfection.
Let the Dough Rest: Allowing fermented dough to come to room temperature ensures easier stretching without tearing.
Invest in a Pizza Stone or Steel: These retain heat better than regular baking trays and mimic wood-fired oven conditions.

Variations and Customizations

While traditional Margherita remains sacred in Naples, home cooks and chefs worldwide have introduced creative variations while respecting the original spirit:

Margherita with Buffalo Mozzarella: Upgrade to creamy, tangy mozzarella di bufala for a richer experience.
Tomato-Basil Oil Infusion: Blend fresh basil with olive oil and brush on after baking for intensified herbal aroma.
Add Anchovies or Prosciutto: For a salty twist, add a few slices of cured ham or anchovy fillets just before baking.
Vegetarian Boost: Include thin slices of roasted zucchini, eggplant, or cherry tomatoes for added color and nutrition.
Gluten-Free Option: Use a gluten-free flour blend designed for pizza (with xanthan gum) for those with sensitivities, though texture will differ.
Whole Wheat Crust: Substitute up to 30% of the “00” flour with whole wheat for a nuttier flavor and added fiber.
Dessert Margherita: Inspired by the original, some chefs make a sweet version with ricotta, honey, and strawberries—still honoring the tricolor theme!

Despite these adaptations, purists argue that any addition beyond tomato, mozzarella, basil, salt, and olive oil moves it away from true Margherita status.

Health Considerations and Nutritional Value

A standard 10-inch Margherita pizza contains approximately 800–1000 calories depending on crust thickness and toppings. Here’s a nutritional breakdown per serving (half pizza):

Calories: ~450–500
Carbohydrates: ~60g (from refined flour; whole grain versions increase fiber)
Protein: ~20g (mainly from cheese and flour)
Fat: ~18g (mostly from mozzarella and olive oil—rich in heart-healthy monounsaturated fats)
Sodium: ~800–1000mg (can be reduced by using less salt and low-sodium cheese)
Vitamins & Minerals: Good source of calcium, vitamin C (from tomatoes), vitamin K, and antioxidants like lycopene.

Health-conscious eaters can enjoy Margherita pizza in moderation. Tips for a healthier version include:

Using part-skim mozzarella to reduce fat content.
Opting for a thinner crust to lower calorie and carb intake.
Adding more vegetables like arugula post-bake for fiber and nutrients.
Choosing organic, non-GMO, and locally sourced ingredients whenever possible.

Though not a low-calorie meal, Margherita pizza made with natural ingredients offers balanced macronutrients and satisfies cravings without artificial additives.

Ingredients

500g Caputo “00” flour (or all-purpose as substitute)
325ml filtered water (room temperature)
2g fresh yeast (or 1g active dry yeast)
10g fine sea salt
400g canned San Marzano tomatoes (preferably DOP certified)
250g fresh mozzarella (fior di latte or mozzarella di bufala), sliced or torn
8–10 fresh basil leaves
2 tbsp extra virgin olive oil (plus more for drizzling)
Semolina or cornmeal (for dusting the peel)

Directions

In a large bowl, mix flour and water until combined. Let rest (autolyse) for 30 minutes to hydrate the flour.
Dissolve yeast in 1 tablespoon of warm water, then add to the dough along with salt. Mix well and knead until smooth and elastic (by hand or mixer).
Cover and ferment at room temperature for 2 hours, then divide into 2–4 balls, place in sealed containers, and refrigerate for 24–72 hours for cold fermentation.
Remove dough balls 2–3 hours before baking to temper.
Preheat oven with pizza stone or steel inside to maximum heat (500°F+/260°C+) for at least 1 hour.
Crush tomatoes by hand or pulse in a blender. Season lightly with salt; do not cook.
On a floured surface, stretch one dough ball into a 10-inch circle, keeping edges thicker.
Transfer to a semolina-dusted peel. Spread ⅓ cup tomato sauce, add torn mozzarella, and tuck in basil leaves.
Slide pizza onto hot stone and bake for 6–8 minutes until crust is golden and spotted with char.
Remove, drizzle with olive oil, add fresh basil, slice, and serve immediately.

FAQ

Can I make Margherita pizza without a pizza stone?
Yes. Use a heavy-duty baking sheet flipped upside down or a cast iron skillet. Preheat thoroughly for best results.

Why is my pizza soggy?
Excess moisture from wet mozzarella or too much sauce is usually the culprit. Always pat cheese dry and use sauce sparingly.

Can I freeze Margherita pizza dough?
Yes. After portioning, freeze dough balls in airtight containers for up to 3 months. Thaw slowly in the fridge overnight, then temper before use.

Is Margherita pizza vegan?
Traditionally no, due to mozzarella. But you can use high-quality plant-based cheese and vegan mozzarella alternatives for a dairy-free version.

What makes a pizza “Neapolitan”?
According to the Associazione Verace Pizza Napoletana (AVPN), authentic Neapolitan pizza must be made with specific ingredients, hand-stretched, and cooked in a wood-fired oven at 900°F (485°C) for 60–90 seconds.

Can I use regular mozzarella blocks?
You can, but pre-shredded or low-moisture mozzarella often contains anti-caking agents and doesn’t melt as smoothly. Fresh mozzarella is highly recommended.

Summary

Authentic Margherita Pizza is a masterpiece of simplicity—crafted with San Marzano tomatoes, fresh mozzarella, basil, and a perfectly blistered crust, it celebrates the soul of Italian cuisine. Born in Naples in honor of a queen, it continues to win hearts worldwide with every delicious, colorful bite.