Pizza Margherita (The Classic Neapolitan Style)

*Pizza Margherita* is the foundation of Neapolitan cuisine and an edible symbol of Italy itself. This iconic pizza adheres to the strictest rules of simplicity: high-hydration dough, San Marzano tomatoes, fresh mozzarella, and basil. Its three vibrant colors—red, white, and green—represent the Italian flag. The secret to an authentic Margherita lies in its rapid cooking at extremely high temperatures, which creates the light, airy, and beautifully blistered crust (*cornicione*) that defines Neapolitan pizza.

📜 History: A Royal Tribute

Pizza Margherita was officially created in *1889* in Naples by pizzaiolo Raffaele Esposito, chef of Pizzeria Brandi. It was created in honor of *Queen Margherita of Savoy* on her visit to Naples. To represent the colors of the recently unified Italian flag, Esposito chose the simple, patriotic toppings: *red* from the tomato, *white* from the mozzarella, and *green* from the basil. It was an instant success, and its simple formula remains a protected standard today, governed by the Associazione Verace Pizza Napoletana (AVPN).

🍅 Ingredients: Quality Over Quantity

The authentic Neapolitan method relies on the superior quality of four key components:

*Tomato:* Must be *San Marzano tomatoes* (or other quality Italian plum tomatoes). They should be hand-crushed or lightly puréed, never fully cooked or reduced into a dense sauce.
*Cheese:* *Mozzarella di Bufala* (buffalo mozzarella) or fresh *Fior di Latte* (cow's milk mozzarella) are mandatory. The cheese should be drained well before use to prevent a watery pie.
*Basil:* Fresh, large basil leaves, added just before or after the oven.
*Dough:* Made only from soft wheat flour (Type 00), natural yeast (or brewer’s yeast), salt, and water. Traditional dough undergoes a *long, slow fermentation* (18–36 hours) to develop flavor and the light, airy texture of the crust.

A hand gently crushing whole San Marzano tomatoes in a bowl for a simple, rustic pizza sauce. — Image 1: The sauce is simply hand-crushed tomatoes, seasoned lightly, not a cooked reduction.

🔥 The Technique: High Heat and Fast Cooking

Step 1: Stretching the Dough

The dough must be stretched using the *”slap and turn”* method or gentle hand movements—*never a rolling pin*—to preserve the air bubbles in the *cornicione* (crust).
The crust should be prominent and the center thin enough to be almost translucent.

A baker's hands gently stretching and turning pizza dough to create a wide, thin center and a high, airy cornicione. — Image 2: Stretching by hand preserves the air pockets, which are essential for the final airy, blistered crust.

Step 2: Topping Sparingly

Spread the crushed tomatoes from the center outward, leaving a wide border for the *cornicione*.
Distribute small pieces of the drained mozzarella evenly.
Add a few fresh basil leaves and a drizzle of high-quality extra virgin olive oil. *Do not overload the pizza.*

Step 3: The High-Heat Bake

Authentic Margherita is baked in a wood-fired oven at *900°F (480°C)* for 60–90 seconds.
*Home Oven Method:* Use a preheated pizza steel or stone on the highest rack setting. Preheat the oven to its maximum temperature (usually 500–550°F / 260–290°C) for at least one hour. Bake for 5–8 minutes, rotating halfway through.

A finished Pizza Margherita showing a beautifully blistered, slightly charred cornicione and melted mozzarella. — Image 3: The high-heat bake creates the iconic *cornicione*—a light, charred, and puffy crust.

💡 Troubleshooting & Chef's Notes

Issue	Cause	Solution/Tip
Crust is too dense/flat.	Dough was rolled or over-worked, crushing the air bubbles, or fermentation was too short.	Only use gentle hand-stretching. Ensure dough has a slow, cold fermentation of 24–48 hours for maximum puffiness.
Pizza is soggy in the middle.	Mozzarella was not properly drained, or too much sauce was used.	Press the water out of the mozzarella and blot it dry before use. Use the sauce sparingly—the center should be thin.
Cheese burns before the crust cooks.	Oven heat is uneven, or the cheese was placed too close to the broiler element.	Ensure the oven has preheated for at least one hour. Use a pizza steel/stone on the highest rack to concentrate heat to the base.