All About the Neapolitan Pizza

Margherita Pizza Neapolitan Pizza Style

Margherita Pizza Neapolitan Pizza Style

Margherita Pizza recipe Baker Raffaele Esposito, was the best pizzaiolo in Napoli,” is generally credited with creating Margherita pizza. In 1889, King Umberto I and Queen Margherita of Savoy visited Naples. Esposito baked them a pizza named in honor of the queen whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). This is what is now known as the classic Neapolitan pizza today.

History

Ingredients

For the Margherita Pizza Sauce:

  • 1 (14-ounce) can whole peeled Italian tomatoes (preferably San Marzano)

For the Margherita Pizza Toppings:

  • 12 ounces fresh buffalo mozzarella (or fresh cow’s milk mozzarella (fior di latte), cut into 1/4-inch slices or torn into small chunks)
  • Handful basil leaves
  • 4 tablespoons extra-virgin olive oil

Steps to Make Pizza

Note: while there are multiple steps to this recipe, this pizza is broken down into workable categories to help you better plan for preparation and baking.

Make the Sauce for Margherita Pizza

Gather the ingredients.

  1. Make the sauce by either pushing the tomatoes through a food mill or simply pulsing them in a food processor until a chunky liquid is formed.
  2. Heat wood-oven to at least 450 °, higher if your oven allows for 90 seconds.

how make pizza dough at home

  • If using a pizza stone in home oven you can cook at 250° for 3/4 minutes , place it in the oven to heat as well.

Assemble the Pizzas

Gather the ingredients.

  1. Onto a well-floured surface, stretch out each ball of dough into a 30 cm circle. Donn’t Use a floured rolling pin. make a perfect circle!
  2. Place one rolled out piece of dough onto a lightly floured pizza peel, shake gently to ensure that the dough is not sticking.
  3. Spread about 1/3 cup of sauce over the dough, leaving about a 1/2-inch edge without sauce.
  4. Top the sauce with a quarter of the mozzarella slices. Tear a few basil leaves on top (according to your liking), and drizzle with 1 tablespoon of olive oil. You can also add the basil and olive oil after the pizza is cooked.
  5. Transfer pizza from peel to the hot stone.

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