Classic Neapolitan Margherita Pizza
Anonymous
6/2/2025
About This Recipe
Tracing its origins to the sun-drenched streets of Naples, the Neapolitan Margherita pizza stands as a culinary icon, a testament to the power of simplicity and the reverence for quality ingredients that lies at the heart of Italian cuisine. This humble yet transcendent dish was born in 1889, when the celebrated pizzaiolo Raffaele Esposito crafted a pizza to honor the visiting Queen Margherita of Savoy, using the vibrant colors of the Italian flag – the deep red of sun-ripened tomatoes, the pristine white of creamy mozzarella, and the verdant green of fragrant basil leaves.
The magic of the Margherita pizza lies in its unwavering adherence to tradition and the mastery of every element that goes into its creation. The dough, the foundation upon which this edible masterpiece is built, undergoes a meticulous 24-hour fermentation process, allowing the yeast to work its alchemy and develop a complex, nuanced flavor and a light, airy texture. The tomatoes must be the prized San Marzano variety, grown in the volcanic soil near Mount Vesuvius, their sweetness and low acidity a perfect foil for the tangy sauce. And the mozzarella – ah, the mozzarella – must be the freshest fior di latte or the incomparable buffalo mozzarella, its creamy richness melting into luscious pools atop the crimson sauce.
The true magic, however, happens in the wood-fired oven, where the pizza is cooked at a blistering 900°F (480°C), transforming the dough into a masterpiece of contrasts. The crust emerges with a crisp, leopard-spotted exterior, a testament to the oven's intense heat, while the interior remains soft and pliable, ready to soak up the flavors of the sauce and the melted mozzarella. As the cheese bubbles and the basil leaves release their aromatic oils, the aroma that fills the air is nothing short of intoxicating, a siren call that beckons the senses and sets the stage for a truly transcendent culinary experience.
Replicating the perfection of a Neapolitan Margherita pizza in the home kitchen is a labor of love, requiring patience, practice, and a reverence for tradition. While the intense heat of a wood-fired oven may be difficult to achieve, techniques like using a pizza stone or steel and utilizing the broiler can help home cooks come remarkably close to the authentic experience. The key is to resist the temptation to overload the pizza with toppings, for the true essence of the Margherita lies in the delicate balance of its components – the sweet, tangy tomato sauce, the creamy mozzarella, and the fragrant basil, each playing its part in a symphony of flavors.
Whether enjoyed in a bustling Italian piazza or in the comfort of your own home, a well-made Neapolitan Margherita pizza is a testament to the power of simplicity and the enduring allure of tradition. Each bite connects you to centuries of culinary history, from the ancient flatbreads of the Mediterranean to the modern pizzerias of Naples, and serves as a reminder that the true art of cooking lies in the mastery of the fundamentals and the unwavering commitment to quality. So, gather your ingredients, heat up your oven, and prepare to embark on a journey of flavor and tradition – the Neapolitan Margherita pizza awaits.
Ingredients
- •For the dough:
- •- 500g tipo 00 flour
- •- 325ml lukewarm water
- •- 10g sea salt
- •- 3g active dry yeast
- •- Extra virgin olive oil
- •For the topping:
- •- 400g San Marzano tomatoes, crushed
- •- 250g fresh mozzarella, torn
- •- Fresh basil leaves
- •- Extra virgin olive oil
- •- Sea salt
- •- Black pepper
Instructions
- 1
1. Make the dough: In a small bowl, dissolve yeast in 100ml of the lukewarm water with a pinch of sugar. Let stand for 10 minutes until foamy.
- 2
2. In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and remaining water. Mix until a shaggy dough forms.
- 3
3. Turn onto a floured surface and knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 2 hours.
- 4
4. Divide dough into 2 portions. Shape each into a ball and let rest for 30 minutes.
- 5
5. Preheat oven to its highest setting (usually 500°F/260°C) with a pizza stone or inverted baking sheet inside.
- 6
6. Prepare the sauce: Crush tomatoes with your hands, season with salt and a drizzle of olive oil.
- 7
7. On a floured surface, stretch one dough ball into a 12-inch circle, leaving the edges slightly thicker.
- 8
8. Transfer to parchment paper. Spread half the tomato sauce, leaving a 1-inch border. Add half the mozzarella.
- 9
9. Slide onto the hot pizza stone. Bake for 7-10 minutes until crust is golden and cheese is bubbly.
- 10
10. Remove from oven, add fresh basil leaves, drizzle with olive oil, and serve immediately. Repeat with remaining dough.