Margherita Pizza
Pizza Margherita is the undisputed queen of Italian cuisine, a culinary icon that represents the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. Named after Queen Margherita of Savoy in 1889, this dish is a masterclass in minimalism. Its beauty lies not in a mountain of toppings, but in the quality of four core ingredients. A true Margherita requires a thin, airy crust that is soft yet charred, topped with a vibrant, uncooked tomato sauce and creamy buffalo mozzarella. It is the gold standard by which all pizzerias are judged, offering a perfect balance of acidity, creaminess, and herbaceous freshness.
Chef's Secret: The secret to an authentic Neapolitan sauce is never to cook it before it hits the pizza. Simply hand-crush San Marzano tomatoes with a pinch of sea salt; the high heat of the oven will 'flash-cook' them, preserving their bright, sun-drenched acidity.
Ingredients
- 00' Flour 500g
- Water 325ml
- Sea Salt 2 tsp
- Active Dry Yeast 3g
- All-purpose Flour for dusting
- San Marzano Tomatoes 1 cup
- Buffalo Mozzarella 125g
- Fresh Basil 5 leaves
- Extra-virgin Olive Oil 1 tbsp
Instructions
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The Dough Foundation: Combine 500g '00' flour, 325ml warm water, 10g salt, and 3g active dry yeast. Knead for 10-15 minutes until the dough is smooth and elastic. Cover and let it ferment at room temperature for at least 8 hours, or ideally 24 hours in the fridge.Expert Tip: Using '00' flour and a long cold fermentation is the secret to a professional crust. The fine flour creates a silky texture, while the slow ferment develops those complex, sourdough-like bubbles and char-spots known as 'leopard spotting'.
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Shaping the Disc: Do not use a rolling pin. Gently stretch a 250g dough ball by hand on a floured surface, pushing the air from the center toward the edges to create a 'cornicione' (the raised outer rim).Expert Tip: Using a rolling pin crushes the air bubbles you worked so hard to create during fermentation. Hand-stretching ensures a light, pillowy crust that shatters slightly when bitten.
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The Sauce: Hand-crush 1 cup of canned San Marzano tomatoes in a bowl. Add a pinch of sea salt. Spread a thin layer over the dough, leaving the rim bare.
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Topping: Tear 125g of fresh Buffalo Mozzarella into bite-sized pieces and scatter them evenly. Place 4-5 fresh basil leaves on top and finish with a drizzle of high-quality extra-virgin olive oil.Expert Tip: Buffalo mozzarella has a high water content. To prevent a 'soupy' pizza, tear the cheese 30 minutes before baking and let it drain on paper towels.
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The Blast: Place the pizza on a preheated pizza stone in the hottest oven possible (ideally 500°F/260°C or higher). Bake for 5-8 minutes until the crust is charred and the cheese is bubbling.
Nutrition Information
580
Calories
22g
Protein
85g
Carbs
18g
Fat