Margherita Pizza

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The Margherita pizza is one of the most iconic and beloved pizzas in the world. It originated in Naples, Italy, and was created in 1889 by chef Raffaele Esposito. He prepared it in honor of Queen Margherita of Savoy, using ingredients to represent the colors of the Italian flag.

  • Red (tomato)

  • White (mozzarella)

  • Green (basil)

The queen was so impressed that the pizza was named after her.

 Traditional Ingredients

A true Margherita is all about simplicity and quality. The classic version includes:

  • Tomato sauce (made from San Marzano tomatoes)

  • Fresh mozzarella (usually mozzarella di bufala or fior di latte)

  • Fresh basil leaves

  • Extra virgin olive oil

  • Sea salt

  • Neapolitan-style dough (made with 00 flour, water, salt, and yeast)

Cooking Method

Traditionally, Margherita pizza is:

  • Baked in a wood-fired oven

  • At a high temperature (around 485°C / 905°F)

  • For a very short time (usually 90 seconds) This creates a soft, slightly chewy center with charred, crispy edges (the “cornicione”).

 Flavor Profile

  • Bright and tangy from the tomato

  • Creamy and rich from the mozzarella

  • Fresh and aromatic from the basil

  • A hint of smokiness from the wood-fired crust

  • Balanced with a touch of salt and olive oil

 Cultural Significance

  • Considered the foundation of modern pizza.

  • Recognized by the Association Verace Pizza Napolitano (AVPN) for its authenticity.

  • Represents Italian culinary tradition and simplicity.

  • A staple in pizzerias around the globe, both artisanal and commercial.

 Best Paired With

  • Wine: A light red like Chianti or a crisp white like Pinot Grigio

  • Non-alcoholic: Sparkling water with lemon, Italian sodas

  • Sides: Caprese salad, olives, or roasted vegetables

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