About the Margherita (Neapolitan)
History
The Margherita is often credited to pizzaiolo Raffaele Esposito, who is said to have prepared it in Naples in 1889 for Queen Margherita of Savoy, though some historians dispute this account. What is certain is that the combination of tomato, mozzarella, and basil became emblematic of Neapolitan pizza by the late nineteenth century. Naples had already established itself as the birthplace of modern pizza, with flatbreads sold by street vendors throughout the eighteenth century. The Margherita's association with the colors of the Italian flag helped cement its status as a national symbol, and it remains the benchmark by which Neapolitan pizzerias are judged worldwide.
Technique
This dough uses sixty-two percent hydration, which produces a soft, extensible structure that bakes quickly at nine hundred degrees Fahrenheit. The minimal yeast content requires a longer fermentation, typically twenty-four hours or more, allowing enzymes to break down starches and develop flavor while creating an airy, leopard-spotted crust. Double-zero flour provides the fine protein structure necessary for high-heat baking, forming a tender crumb that remains pliable. Stretching by hand preserves the gas bubbles formed during fermentation, concentrating them at the rim to create the signature cornicione. The two-minute bake on a deck oven floor chars the bottom while the intense radiant heat from above melts the cheese without overcooking the dough.
Ingredient notes
San Marzano tomatoes grown in the volcanic soil near Mount Vesuvius offer a balance of sweetness and acidity that defines Neapolitan pizza. Fior di latte, a cow's milk mozzarella, melts cleanly and provides a milder flavor than buffalo mozzarella, though both are traditional. The cheese must be drained to prevent excess moisture from making the crust soggy. Fine sea salt at nearly three percent of flour weight seasons the dough throughout fermentation. Fresh basil is added after baking to preserve its aromatic oils, while a finishing drizzle of olive oil adds richness and helps the flavors cohere. Double-zero flour's low ash content and moderate protein create the soft, chewy texture central to this style.
Variations
The Margherita DOC, recognized by the Associazione Verace Pizza Napoletana, uses buffalo mozzarella instead of fior di latte, adding a tangier, creamier element. Some pizzerias offer a Margherita with cherry tomatoes in place of San Marzano sauce, providing bursts of concentrated sweetness. The Marinara omits cheese entirely, relying on tomato, garlic, oregano, and olive oil, and predates the Margherita historically. In Rome, a Margherita is often made with a lower-hydration dough baked at moderate temperatures, resulting in a crispier, cracker-like base. Regional interpretations outside Naples may include dried basil or pre-shredded mozzarella, though these depart significantly from the traditional preparation.
When to serve & pairings
A light Italian lager or a crisp Falanghina from Campania complements the Margherita without overwhelming its delicate flavors. The pizza suits casual lunches or dinners and is often served as a first course in Naples, followed by a simple salad of arugula dressed with lemon and olive oil. Fried appetizers like zeppole or crocchè are traditional accompaniments in pizzerias. Because of its simplicity, the Margherita works well for gatherings where the focus is on conversation rather than elaborate dining. A chilled Prosecco or a young Chianti also pairs well, particularly in warmer months when the freshness of basil and tomato is most appealing.