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Pizza Margherita Recipe

Pizza Margherita Recipe

Pizza Margherita Recipe

(pizza margherita)

Preparation time : 30 minutes + 1 hour and 40 minutes rising time + 20 minutes cooking time

Ingredients for 8 servings

for the dough :

  • all-purpose flour 8 cups (1 kg)
  • fresh yeast 1 oz (30 g)
  • water, lukewarm 21/8 cups (500 ml)
  • sugar 1/3 oz (10 g)
  • salt 1/3 oz (10 g)

for the topping :

  • extra-virgin olive oil 2 tsp (10 ml)
  • buffalo-mozzarella cheese, diced 13/4 lb (800 g)
  • fresh basil 40 leaves
  • fresh tomatoes, peeled 14 oz (400 g)
  • salt to taste

Method :

  1. Dissolve the yeast and the sugar in the water, empty the flour onto a work surface and make a well in it, then pour the dissolved yeast into the center of the flour well. Start kneading, and after a while, add the salt. Knead until you have a smooth elastic dough. Set aside for a few minutes, then shape into 8 small balls, cover them so that the top part does not dry out, and leave them to rise.
  2. When the dough has risen to twice its original size, roll out the balls of dough into round disks on a floured surface.
  3. Make tomato purée by passing the peeled tomatoes through a food mill and pour out a ladleful of the tomato purée onto each disk of dough. Sprinkle diced mozzarella over the disks and drizzle with oil. Arrange basil leaves over the surface so that they are slightly covered with tomato purée to keep them from burning. Put the pizzas in the oven at 430° F (220° C).
  4. Remove from the oven when the edges of the pizza are golden and crispy.

Did you know that…

It is said that this pizza was created by Raffaele Esposito in 1889 in honor of Queen Margherita of Savoy, to bear witness to the affection of the people of Naples who saw her, as the young bride of Umberto I, ascend the throne in their own city.

Chef’s Tips

The Neapolitan pizza has three fundamental features: soft dough, a crisp edge and the topping.