Introduction
What to expect
A simple Neapolitan pizza topped with tomato, fresh mozzarella, basil, and olive oil. The original pizza!
The story
Behind the recipe
Pizza Margherita originated in Naples, Italy, emerging from similar pizza toppings documented between 1796 and 1810. Emanuele Rocco noted basil, tomatoes, and mozzarella on Neapolitan pizzas in 1849. The famous legend says that on June 10, 1889, Raffaele Esposito created the pizza in honor of Queen Margherita, using red tomatoes, white mozzarella, and green basil to represent the Italian flag. Recent research questions this story, suggesting it gained prominence in the 1930s and 1940s. Today Pizza Margherita is celebrated as a quintessential symbol of Neapolitan and Italian cuisine.
Method
Instructions
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1. In a large bowl, combine flour, yeast, salt, and water; mix until a soft, shaggy dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes.
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2. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm spot until doubled in volume, about 1 hour.
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3. Meanwhile, crush the tomatoes by hand in a bowl and season lightly with salt; set aside.
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4. Place a pizza stone or inverted baking sheet on the center oven rack and heat the oven to its highest setting, 475–550°F (245–290°C), for at least 30 minutes.
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5. Divide the risen dough into 2 or 4 portions. Working with one piece at a time, gently stretch it into a thin round, leaving a slightly thicker edge.
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6. Spread a thin layer of crushed tomatoes over the dough, leaving a ½-inch border; tear the mozzarella into pieces and distribute evenly.
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7. Slide the pizza onto the hot stone or baking sheet and bake until the crust is blistered and spotted with char and the cheese is melted and bubbling, 10–12 minutes.
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8. Remove from the oven and top immediately with fresh basil leaves and a drizzle of olive oil; slice and serve.
Adaptations