Pizza Margherita

Recipe No.: W-1

InternationalItalian110 minServes 4

Pizza Margherita is, with pizza marinara, the classic Neapolitan pizza: tomato, mozzarella, basil and olive oil. A popular legend says the pizzaiolo Raffaele Esposito created it in 1889 in honour of Queen Margherita, using the colours of the Italian flag, but later research cast doubt on this story, so it cannot be taken as certain.

Origin of the dish: Naples, Italy — It is said to be named after Queen Margherita in 1889

Ingredients for Pizza Margherita

• For the dough (makes two large pizzas)
• 500 gbread flour or 00 flour
• 1½ tspinstant yeast, 1½ tsp salt and 1 tsp sugar
• 325 mllukewarm water and 2 tbsp olive oil
• For the sauce and topping
• 400 gcanned peeled tomatoes, crushed by hand, 1 garlic clove and 1 tsp salt
• 250 gfresh mozzarella (fior di latte), drained and sliced
• 1 handfulof fresh basil and 2 tbsp extra-virgin olive oil

Method

1. Mix the flour, yeast, salt and sugar, add the water and oil and knead 10 minutes until smooth and elastic.
2. Cover and let rise in a warm place for 1 hour until doubled, then divide into two balls and rest 15 minutes.
3. Heat the oven to its highest setting (250 to 275°C) with a baking tray or pizza stone inside for 30 minutes.
4. Mix the tomatoes, crushed garlic and salt for an uncooked sauce.
5. Stretch each ball by hand into a 30 cm disc with a thicker rim and transfer to baking paper.
6. Spread half the sauce on each disc, add half the cheese and bake 8 to 10 minutes until the rim puffs and blisters.
7. Remove, top with the basil, the remaining cheese and a drizzle of olive oil, then slice and serve at once.

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