The original pizza was created in Naples, in southern Italy, at the end of the 18th century in honor of the Queen of Italy, Margherita di Savoia. With a high cornicione (the edge) and low center, this is strictly a wood-fired oven baked pizza.
Pizza margherita is the most famous and simplest of pizzas, with its tomato sauce, mozzarella, and basil, recalling the colors of the national flag. It is a symbol of Italian cuisine and one of its most emblematic Italian dishes.
Enjoy this classic pizza margherita recipe!
- 1 kilogram "00" white flour
- 30 grams fine sea salt
- 1 gram fresh yeast
- 600 millilitres water
- 220 grams pizza dough
- San Marzano tomato sauce
- Buffalo mozzarella
- Fresh basil
- Extra virgin olive oil
- In a bowl, combine the water and salt and allow to dissolve.
- Add 10% of the flour and mix well; add more flour and the yeast.
- Continue to add the remaining flour and mix well until combined.
- Put the dough onto a lightly floured surface and knead until smooth and elastic.
- This can take up to 10 min.
- Place the dough into a lightly floured bowl, cover with a damp cloth, and set aside.
- Let the dough rest for half an hour, then divide into 4-5 round balls.
- Cover with a damp tea towel and allow the dough balls to rise.
- This can take up to 10-12 hrs.
- Once the dough has doubled in size, place on a lightly floured bench and stretch the dough using your hands.
- Roll out 220 g (7 ¾ ouces) pizza dough.
- Spread the San Marzano tomato sauce.
- Top with buffalo mozzarella, place 4 basil leaves on top, and drizzle on some extra virgin olive oil.
- Bake at 475°F for 15 minutes until the crust has browned and the cheese has melted. Enjoy!