Pizza MARGHERITA 

Pizza-MARGHERITA-Italian-National-Food-By-Travel-S-Helper

Pizza Margherita represents a quintessential aspect of Italian cuisine, characterized by its simplicity and elegance. Made from particular ingredients, San Marzano tomatoes, fresh mozzarella cheese, fresh basil leaves, extra-virgin olive oil, salt, and premium wheat flour, it is Originating in 1889, the recipe calls for making a thin crust with flour, water, yeast, and salt. San Marzano tomatoes are crushed and salted in order to make the sauce. The dough is next mixed with fresh mozzarella and olive oil, then baked in a wood-fired oven for sixty to ninety seconds. Fresh basil leaves find their way in after baking.

The European Union granted Pizza Margherita the Traditional Specialty Guaranteed (TSG) certification in 2009, so attesting to the fact that its cooking uses accepted traditional techniques. For Italians, this meal is still a great source of pride, and pizza aficionados all around especially love it. This dish’s constant popularity emphasizes how well simplicity works in cooking and draws foodies to prove it as a real Italian gastronomic masterpiece.

Pizza MARGHERITA
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Pizza MARGHERITA

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

50

minutes
Cooking time

10

minutes
Calories

270

kcal

A round of tender dough—lightly bronzed at its edge—yields the foundation for this venerable Italian preparation, conceived in 1889 to honor Queen Margherita of Savoy. Its palette is deliberate: a whisper‐thin veil of bright tomato purée, its acidity balanced by the cream-softness of hand-torn mozzarella, and punctuated by the clean, peppery perfume of fresh basil. In assembling two pizzas, one combines 3½ cups of all-purpose flour with 1½ teaspoons of salt, a teaspoon of sugar, and 2 teaspoons of active dry yeast, binding them with 1¼ cups of water warmed to coax the yeast to life, and finishing with 2 tablespoons of olive oil for suppleness. Once the dough has risen and is portioned, the surface is brushed with tomato purée, leaving a narrow rim unadorned. Upon this, creamy discs of mozzarella are arranged with deliberate restraint; a final pinch of salt and a light glide of olive oil draw out their flavor beneath the oven’s intense heat. Set at 475 °F (250 °C), the oven transforms the raw assemblage in but ten to twelve minutes: the rim turns a mottled gold, the mozzarella softens into gently bubbling pools, and the fragrant steam of basil emerges as the pizzas are withdrawn. Each slice offers a study in balance—tang, richness, and herbaceous clarity—an homage to Italian tenets of ingredient quality and restrained technique.

Ingredients

  • For the Dough

  • 3 ½ cups (450 g) all-purpose flour

  • 1 ½ teaspoons salt

  • 1 teaspoon sugar

  • 2 teaspoons active dry yeast

  • 1 ¼ cups (300 ml) warm water (not hot)

  • 2 tablespoons olive oil

  • For the Toppings

  • 1 cup (250 ml) tomato sauce

  • 8 oz (200 g) fresh mozzarella, sliced

  • Fresh basil leaves (about 8-10)

  • 2 tablespoons olive oil

  • Pinch of salt

Directions

  • Prepare the Dough
  • In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
  • In a large mixing bowl, combine flour and salt. Create a well in the center, then add the yeast mixture and olive oil.
  • Mix until the dough begins to form, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until it doubles in size.
  • Preheat the Oven
  • Preheat your oven to 475°F (250°C). If you have a pizza stone, place it in the oven to heat.
  • Shape the Dough
  • Divide the dough into two portions. Roll out each portion into a 12-inch circle on a floured surface.
  • Transfer the dough to a parchment-lined baking sheet or a pizza peel if using a stone.
  • Add the Toppings
  • Spread a thin, even layer of tomato sauce over the dough, leaving a small border around the edges.
  • Arrange mozzarella slices over the sauce and sprinkle lightly with salt.
  • Add fresh basil leaves and drizzle with olive oil.
  • Bake the Pizza
  • Transfer the pizza to the oven and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.
  • Serve
  • Remove the pizza from the oven, let it cool for a minute, then slice and serve.

Notes

  • Tomatoes - For authenticity, use San Marzano tomatoes, known for their sweet and rich flavor.
  • Mozzarella - Fresh buffalo mozzarella is ideal, but regular fresh mozzarella works well too.
  • Crust Tip - If you don’t have a pizza stone, a heavy-duty baking sheet can suffice.
  • Make it Crispier - Bake on the lowest rack of the oven to ensure a crispier crust.
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