The Authentic Margherita
Origin: Naples, Italy
Bake Temp: 850°F - 900°F
Bake Time: 60-90 Seconds
The Margherita pizza is the quintessential expression of Italian culinary philosophy: high-quality ingredients treated with ultimate respect. Legend states it was created in 1889 by Raffaele Esposito to honor the Queen consort of Italy, Margherita of Savoy, mirroring the colors of the Italian flag.
Strict Ingredient Requirements
True Neapolitan Margherita (protected by AVPN standards) requires highly specific components:
- Dough: Type 00 or 0 wheat flour, Neapolitan or fresh brewer's yeast, salt, and water. Hydration is typically around 55-62%.
- Tomatoes: San Marzano tomatoes grown on the volcanic plains to the south of Mount Vesuvius, simply crushed by hand with salt.
- Cheese: Mozzarella di Bufala Campana D.O.P. (buffalo mozzarella) or Fior di Latte (cow's milk mozzarella) cut into strips.
- Garnish: Fresh basil leaves and Extra Virgin Olive Oil (EVOO) added in a circular motion.
The Bake
A true Margherita must be baked in a wood-fired domed oven operating at scorching temperatures exceeding 850°F (450°C). The intense heat cooks the pizza in 60 to 90 seconds, producing a blistered, leopard-spotted crust (cornicione) while leaving the center delightfully soft, wet, and foldable.