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Pizza Margherita

Pizza Margherita
©Mani Hausler
Home Food & Drinks Recipes Cooking Pizza Margherita

Pizza Margherita

Pizza

The culinary epitome of Naples! The "Margherita" is a classic among pizzas and was invented in 1889 in honour of Queen Margherita's visit to Naples by the pizza maker Esposito. His Pizzeria called Brandi was founded in 1780 and still exists today.

Luigi Barbaro

For the dough:

Ingredients
20 fresh yeast
9 tablespoon(s) water, lukewarm
salt
1-2 tablespoon(s) extra virgin olive oil
300 Flour, plain (ideally type 00)

For the topping:

Ingredients
250 (400g tin) plum tomatoes or passata
250 g mozzarella, finely chopped
1 tablespoon(s) parmesan cheese, shaved
30 ml olive oil
fresh basil (garnish)
  • Dissolve the yeast in 3 tablespoons of lukewarm water and stir in 4 tablespoons of flour. Cover and leave to rest for 30 minutes in a warm place, it will start to form bubbles when the yeast has been activated.
  • Place remaining flour on a work surface, add salt and stir in the yeast mixture with a fork. Then add the oil and the remaining water.
  • Knead the dough on a floured work surface until it is smooth and elastic. Then place the dough ball in a bowl, cover and leave to rise in a warm place for 2 hours until doubled in size.
  • Knead the dough again vigorously, now make round patties. Spread with tomato sauce, top with mozzarella and parmesan and bake for 20 minutes at 200° C on a greased baking tray.
  • Finally drizzle with olive oil and garnish with basil leaves. 
Luigi Barbaro
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