Classic Pizza Margherita Recipe

2023-07-15

By La Dama del Gusto

Italian Cuisine

Main Dish

Enjoy a classic Italian pizza with our Pizza Margherita recipe. An Italian dish that originated in the city of Naples, which is located in the southern region of Italy.

A small bite of the history of Pizza Margherita

 The pizza was first created in 1889 by a local pizzaiolo, a pizza maker or someone who specializes in making pizzas, named Raffaele Esposito, who was asked to make a pizza for Queen Margherita of Savoy during her visit to Naples. Esposito used tomato sauce, mozzarella cheese, and fresh basil to represent the colors of the Italian flag.

A Delicious Slice of History: The Origin of Pizza

Pitfalls on Pizza Margherita

Use the right flour: For pizza Margherita, use “00” flour, a finely ground flour milled in Italy. This results in a softer, more pliable dough for proper stretching and shaping.

Mix the dough properly: Mix the dough by hand or with a stand mixer until the dough is smooth and elastic. Don’t overwork or underwork the dough.

 Allow the dough to rise: Pizza Margherita requires a long fermentation time, allowing the dough to develop flavor and texture. Allow the dough at least 6-8 hours to rise in the fridge.

 Use a hot oven: Pizza Margherita is traditionally baked in a wood-fired oven at high temperatures around 800°F (430°C). If baking in a home oven, preheat the oven to its highest temperature with a pizza stone or steel inside.

 Stretch and shape with care: Pizza Margherita requires stretching and shaping the dough without using a rolling pin. Use your hands or a dough scraper while being gentle to prevent tearing or thinning of the dough.

 Use the right toppings: The classic toppings for pizza Margherita are tomato sauce, mozzarella di bufala, olive oil, and basil. Use fresh, high-quality ingredients to achieve the desired flavor and texture.

 Don’t overload with toppings: Pizza Margherita is traditionally simple with minimal toppings to allow the crust to shine. Too many toppings can weigh down the pizza and interfere with proper cooking.

 Watch the baking time: The baking time for pizza Margherita is quick, usually only a few minutes. Keep an eye on the pizza and rotate it halfway through baking to ensure even cooking.

Ingredients

For the pizza dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil

For the pizza topping:
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 tomato, sliced
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the flour, salt, sugar, and active dry yeast. Mix well.

2. Slowly add in the warm water and olive oil, mixing until a dough forms.

3. On a floured surface, knead the dough for 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl and cover it with a clean towel. Let it rest for 10 minutes.

4. Preheat the oven to 450°F (230°C).

5. On a greased pizza pan, stretch the dough out to form a circle.

6. Spread the pizza sauce over the dough, leaving a 1-inch border around the edges.

7. Sprinkle the shredded mozzarella cheese over the sauce.

8. Top with the sliced tomato and chopped basil leaves.

9. Drizzle the olive oil over the top and sprinkle with salt and pepper.

10. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown.

11. Remove from the oven and let it cool for a few minutes before slicing and serving.

Preparation Time 25 min

Cook Time 15 min

Total time 40 min

Nutrition Facts

Calories: 300 per slice

Fat: 11 g

Saturated Fat: 6 g

Carbohydrates: 36 g

Fiber: 2 g

Sugar: 2 g

Protein: 14 g

Regional Ingredients Variations of Pizza Margherita

Campania, the birthplace of Pizza Margherita, they use San Marzano tomatoes, buffalo mozzarella, and fresh basil as the basic toppings. However, they may also add a bit of oregano or garlic to the tomato sauce, or sprinkle some hot pepper flakes on top for added heat.

Lazio, the region of Rome, they may use a mix of buffalo mozzarella and grated Pecorino Romano cheese on their Pizza Margherita, along with fresh or canned tomatoes and some black pepper.

Liguria, they may use a bit of pesto sauce instead of tomato sauce on their Pizza Margherita, along with some fresh or smoked mozzarella and a drizzle of olive oil. They may also add some sliced potatoes or green beans for a more filling pizza.

Sicily, they may use a bit of anchovy paste or chopped anchovies on their Pizza Margherita, along with some diced tomatoes and salted ricotta cheese. They may also add some capers or olives for a more tangy flavor.

Trentino-Alto Adige, they may use Speck, a type of smoked ham, instead of pepperoni or sausage on their Pizza Margherita, along with some sliced tomatoes and fresh mozzarella. They may also add some sautéed mushrooms or onions for a more earthy flavor. 

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