La Pizza margherita It is one of the absolute symbols of Italian cuisine and, specifically, of the Neapolitan tradition. It is a simple pizza but deeply rooted in the gastronomic culture. In fact, its flavor profile arises from the perfect balance between sweetness of the tomato, the creaminess of the mozzarella and the intense scent of the fresh basil leavesThese ingredients are not random. According to traditional history, these ingredients were used to represent the colors of the Italian flag — red, white and green — when they dedicated this pizza to Queen Margherita of Savoy at the end of the 19th century.
The basis of everything is thedough: simple, made with flour, water, yeast, oil, and salt. Type 00 flour is preferred because it gives the dough a fine, light texture. Additionally, a small percentage of strong or Manitoba flour can improve the dough's elasticity and hold. Warm water and yeast work together to properly activate leavening. Furthermore, the added sugar in the mixture supports the yeast's activity, promoting even and sustained growth.
A good Margherita pizza also depends on a carefully calibrated balance between soft crust but slightly crunchy at the edges e thin and well-cooked heartTo achieve this result, the pizza is cooked in a very hot oven. Preferably, it is cooked on refractory stone or in the highest part of the oven, where the temperature is highest.
The seasoning is intentionally essential and minimalQuality tomato puree—sometimes enriched with a pinch of salt and a drizzle of oil before spreading it—evenly covers the pasta base and creates a light but flavorful sauce. Spread the mozzarella evenly on top. drained, so as to avoid excess liquid during cooking. Finally the pizza is garnished with a nice bunch of fresh basilBasil not only adds a bright color but releases intense aromas that enhance the flavor of all the other ingredients.
This pizza is celebrated for its harmony of flavorsThe light acidity of the tomato, the milky softness of the mozzarella, and the herbaceous fragrance of the basil combine to create a dish that seems simple. In reality, it's the result of careful technique and carefully selected ingredients.
The timing of topping and baking is crucial: arrange the mozzarella evenly over the passata, without overwhelming the pizza, and add extra virgin olive oil before baking or drizzle it raw, right out of the oven, to enhance its flavor profile. In some homemade versions, a light sprinkling of salt is also used on top of the mozzarella to intensify the flavor as it melts.
La Pizza margherita It's more than just a pizza: it's the expression of a culture and tradition that has influenced pizzerias around the world. Its simple nature makes it perfect as a main course for a casual lunch or dinner. Furthermore, it satisfies both those who love traditional cuisine and those seeking a dish that combines comfort and authenticity.
Pairing suggestions
🍷Wine: A young Chianti or Barbera d'Asti with fruity freshness balances the richness of the cheese and the sweetness of the tomato.
🍺 Beer: A pale, artisanal lager with delicate notes and a soft head cleanses the palate between bites.
-
Portions:
4
-
difficulty:
Media
-
Preparation:
40 min
-
Cooking time:
15 min
-
Total:
55 min
-
Temperature:
250–280 °C (very hot oven, static or on stone)
Ingredients
- 500 g 00 cup flour (or mix 00 + Manitoba)
- 300 ml water (warm)
- 10 g brewer's yeast (fresh or 3,5 g of dry yeast)
- 1 teaspoon(s) sugar
- 1 teaspoon(s) salt
- 3 spoon(s) extra virgin olive oil
- 400 g tomato puree (or tomato pulp, seasoned with salt and a drizzle of oil)
- 350 g mozzarella cheese (drained and cut into pieces)
- 15 leaf(s) basil (fresh)
- qb extra virgin olive oil
Preparation
|
1
|
Prepare the dough Combine the flour, warm water, yeast, sugar, and salt in a bowl. Knead vigorously for 10–12 minutes. |
|
2
|
First leavening Cover the dough with cling film and let it rise until it doubles in volume. |
|
3
|
Divide and shape Deflate the dough, divide it into 2–4 loaves and round them. |
|
4
|
Resting of the loaves Let the dough rest covered for 20–30 minutes. |
|
5
|
Spread the base On a floured surface, roll out each dough ball into a thin disk with a thicker edge. |
|
6
|
Season with tomato Spread the tomato puree, leaving the outer edge free. |
|
7
|
Add mozzarella Spread the well-drained mozzarella over the tomato sauce. |
|
8
|
Bake in the oven Bake the pizza in a very hot oven (250–280°C) until the crust is golden brown and the cheese is melted. |
|
9
|
Garnish with basil Once baked, add the fresh basil leaves. |
|
10
|
Serve hot Slice and serve immediately, so the mozzarella stays stringy. |
