Pizza Margherita

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The most iconic of all pizzas, it’s the original Pizza Margherita from Naples, featuring the colors of the Italian flag. Its ingredients are famously simple, but the final results are so delicious, which is why this pizza has stood the test of time and remains a beloved favorite worldwide!

Few dishes in the world are as universally loved as Pizza Margherita. With its simple combination of fresh ingredients, this Neapolitan masterpiece has stood the test of time. I’ve had Pizza Margherita throughout Italy – everywhere from Tuscany and Rome to Naples and Sicily. Thin crusts and thick crusts. A single basil leaf versus a whole smattering of them. And I’ve enjoyed every one.

Where Did Pizza Margherita Originate?

Pizza Margherita is from Naples, Italy, which is widely known to be the home of pizza. Naples is one of the oldest continuously inhabited cities in the world with history spanning over 2,800 years. Historically the population of Naples was poor, and sadly still is, but they were fortunately able to create a food that was cheap and accessible: flatbread with simple toppings that was sold by street vendors. The earliest toppings included such things as tomatoes, olives, garlic, cheese, and anchovies. Over time the variety of toppings grew and even as early as 1843, the famous French novelist Alexandre Dumas, wrote about the variety of pizza toppings he encountered in his travels.

So how did Pizza Margherita come to be? As the legend goes, Queen Margherita of Savoy visited Naples in 1889. In preparation for her visit, Raffaele Esposito, the chef and owner of the Pizzeria di Pietro e basta così, created this pizza in her honor, crowning it with the colors of the Italian flag: red tomatoes, white mozzarella and green basil. The queen loved it and, well, the rest is history.

Ingredients

The ingredients in Pizza Margherita are very simple and so the quality of the ingredients is key:

• Tomatoes: this pizza has no tomato sauce, it uses whole diced tomatoes. The best tomatoes? That would be Italy’s famous sweet and sun-kissed San Marzano’s grown in ancient volcanic soil. You can buy imported San Marzano tomatoes in most grocery stores. Alternatively, you can grow your own (I do) or buy the very best tomatoes you can find at your local farmer’s market.
• Fresh Mozzarella: shredded mozzarella won’t do, this pizza specifically uses fresh mozzarella that is cut into rounds and placed across the top. Fresh mozzarella is creamy, rich, slightly tangy, and melts beautifully. For added flavor I’m also using some grated Parmesan cheese. No, it’s not traditional, but it’s oh so good.
• Fresh Basil: it has to be fresh. And a little goes a long way.
• Dough: Light, airy and crispy. And I’ll leave it up to you whether you prefer a thin or thick crust.

Pizza Margherita Recipe

To make this pizza we’re making the dough, adding the toppings, and baking it in the oven:

• To make the crust we’re using bread flour which has a higher gluten content, giving you a nice chewy crust. We’re also adding a generous amount of olive oil for texture. After adding the water, yeast, touch of sugar, and salt, the dough is kneaded and left to rise for anywhere between 1-2 hours until it has doubled in size.
• About 30 minutes before the dough is done rising, place a pizza stone in the lower third of the oven and preheat the oven to 500 F. Getting the pizza stone very hot is key to ensuring a great crust.
• Once the dough is risen place it on a lightly oiled work surface and cut the dough ball in half. Shape each half into a loose ball. Cover the dough balls loosely with a kitchen towel and let them rest at room temperature for 10 minutes.
• Place a dough ball on a lightly oiled baker’s peel or on the back side of a baking sheet (turned upside down). Lightly sprinkle the dough ball with some flour and roll it out into a 12-14 inch round.
• If you have a baker’s peel, use it for the following step. If not, use an inverted baking sheet: Turn a half-sheet baking pan upside down (so you have a flat surface with no ledges) and spread 1/4 cup of semolina flour on it. Carefully transfer the pizza dough on top of the semolina flour on the baking pan. This will prevent it from sticking to the pan so you can slide it onto the pizza stone after putting on the toppings.
• Next add the toppings: Evenly sprinkle 1/2 cup of the Parmesan over the pizza crust. Then sprinkle 1/2 cup of the basil. Evenly scatter the diced tomatoes over the surface and sprinkle with salt and pepper. Place half of the mozzarella slices around the tomatoes and drizzle 1 tablespoon of olive oil over the pizza.
• Carefully pull the oven rack out to expose the pizza stone and slide the pizza off the inverted baking pan onto the hot stone. Bake the pizza for about 10 or until the crust is crisp and light brown. Using a large spatula or baker’s peel, carefully transfer the pizza to a cutting board and close the oven with the pizza stone in it while you’re preparing the second pizza.

Let your pizza rest for a few minutes before serving. Pizza is best enjoyed straight from the oven but I don’t know anyone who ever turns down leftovers!

Enjoy!

For more favorite Italian recipes be sure to try my:

• Chicken Piccata
• Italian Pork Ribs
• Osso Buco
• Chicken Marsala
• Pasta alla Norma
• Fettuccine Alfredo
• Braciole
• Porchetta
• Focaccia
• Beef Ragu
• Bolognese

Pizza Margherita

By Kimberly Killebrew

Simple but quality toppings and the perfect crust produce one of the most beloved pizzas in the world – Pizza Margherita!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine Italian

Servings 8

Calories 627 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• For the crust:
• 5 teaspoons active dry yeast
• 2 1/4 cups warm water , about 110 F
• 2 teaspoons sugar
• 1/4 cup olive oil
• 5 cups bread flour
• 2 1/2 teaspoons kosher salt
• semolina flour
• For the Topping:
• 1 cup grated Parmesan cheese (vegans: use vegan substitute such as Parma Zaan Sprinkles or Galaxy Foods Vegan Parmesan) *Parmesan is not traditional but it is oh so good!
• 1 cup fresh basil , roughly chopped
• 2 lbs tomatoes , peeled, seeded and diced
• salt and freshly ground pepper
• 1 lb fresh mozzarella cheese , sliced 1/4 in. thick (vegans: use vegan substitute such as Mozzarella Style Shreds from Trader Joe's or Daiya, or Follow Your Heart Vegan Gourmet Mozzarella)
• 2 tablespoons olive oil

Instructions

 

• To make the crust, pour the warm water in the bowl of a stand mixer and dissolve the yeast in it. Let it stand for 5 minutes until foamy. Add the sugar, oil, flour and salt. Attach the dough hook to the mixer and knead on low speed for 8-10 minutes, until soft and elastic. If the dough sticks to the sides of the bowl, add more flour (up to one cup if necessary) until the dough pulls away from the sides.

  Form the dough into a ball and transfer it into a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot until it has doubled in size, about 1 1/2 – 2 hours.
• Place the pizza stone on a oven rack in the lower third of the oven and preheat the oven to 500 F for 30 minutes before baking. It is key that the pizza stone is very hot in order to ensure a perfect crust.
• Place the risen dough on a lightly oiled work surface. Cut it in half and gently shape each half into a loose ball. Cover the balls loosely with a kitchen towel and let rest for 10 minutes.

  Lightly sprinkle one of the balls with all-purpose flour and roll it out into a 12-14 inch round. If you have a baker's peel, use it for the following step. If not, use an inverted baking sheet: Turn a half-sheet baking pan upside down (so you have a flat surface with no ledges) and spread 1/4 cup of semolina flour on it. Carefully transfer the pizza dough on top of the semolina flour on the baking pan. This will prevent it from sticking to the pan so you can slide it onto the pizza stone after putting on the toppings.
• Next add the toppings: Evenly sprinkle 1/2 cup of the Parmesan over the pizza crust. Then sprinkle 1/2 cup of the basil. Evenly scatter the diced tomatoes over the surface and sprinkle with salt and pepper. Place half of the mozzarella slices around the tomatoes and drizzle 1 tablespoon of olive oil over the pizza.
• Carefully pull the oven rack out to expose the pizza stone and slide the pizza off the inverted baking pan onto the hot stone. Bake the pizza for 10-15 minutes, or until the crust is crisp and light brown. Using a large spatula or baker's peel, carefully transfer the pizza to a cutting board and close the oven with the pizza stone in it while you're preparing the second pizza. Repeat directions.

  Cut the pizza into wedges and serve hot.

  Makes two roughly 14 inch sized pizzas.

Nutrition

Serving: 1sliceCalories: 627kcalCarbohydrates: 66gProtein: 28gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 56mgSodium: 1237mgPotassium: 441mgFiber: 4gSugar: 5gVitamin A: 1596IUVitamin C: 16mgCalcium: 426mgIron: 2mg

Keyword Pizza Margherita

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Originally published on The Daring Gourmet February 6, 2013

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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