Margherita Pizza
“Neapolitan pizza with San Marzano tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil on a charred, puffy crust.”
Where it comes from
This iconic Neapolitan pizza emerged in the late 19th century in Naples, Italy, named after Queen Margherita of Savoy. It represents the colors of the Italian flag with its vibrant red tomatoes, white mozzarella, and green basil, making it a symbol of Italian pride. Interestingly, the recipe was created to honor the queen during her visit, blending simplicity with culinary artistry.
- ·Uses San Marzano tomato sauce
- ·Includes fresh basil leaves
On the Palate
Ingredients
Serves 4How it's made
5 steps · Show ↓25 min active
How it's made
5 steps · Show ↓- 15 min
Preheat your oven to its highest setting, ideally 475°F (245°C) or higher. Roll out the pizza dough on a floured surface to your desired thickness, ensuring it is even and round.
Watch outDon't overwork the dough; this can make it tough.
- 25 min
Spread a thin layer of San Marzano tomato sauce over the dough, leaving a small border for the crust. Tear fresh mozzarella into pieces and distribute evenly over the sauce.
- 32 min
Drizzle a little olive oil over the pizza and scatter fresh basil leaves on top. The aroma of the basil should be fragrant and inviting.
- 410 min
Transfer the pizza to a hot pizza stone or baking sheet, and bake until the crust is golden and the cheese is bubbling and slightly browned, about 10 minutes.
Watch outKeep an eye on the cheese; it should be melted and slightly browned, not burnt.
- 53 min
Remove the pizza from the oven, drizzle with a bit more olive oil, and let it rest for a minute before slicing and serving.
