Pizza Margherita is a delicacy literally appropriate to a queen. Queen Margherita of Savoy visited Naples in 1889. Where she was served a pizza made to resemble Italian flag colors. Red tomatoes, white mozzarella cheese, and green basil. What’s on a Margherita pizza? Tomato sauce, and basil. Some experts will argue that it can also have a topping of Parmesan cheese.
You’ll see that the toppings are minimal. But they all add up to big flavor. The Queen loved the dish and Esposito named. It after her-Margherita pizza. When the most popular pizza toppings included basil cheese and tomatoes.
Since then, Margherita has become one of the world’s most popular pizza varieties, and in 2009. The timeless classic, topped with tomato, cheese, and basil, is arguably the original pizza that started the whole shebang, but Domino’s says people just aren’t buying it anymore — so it’s getting the ax.
- 200g strong white flour plus extra for dusting
- 7g fast-action dried yeast
- pinch of salt
- 140ml water, warm
- 3 tablespoons extra virgin olive oil plus extra for brushing
FOR THE TOPPING
- 200g passata (sieved tomatoes)
- 2 mozzarella balls, drained and cut into little cubes
- 4 tablespoons extra virgin olive oil
- 8 fresh basil leaves
- to taste salt and pepper
- Prepare 2 baking trays by pouring 1 tablespoon of oil on each tray and spreading it with your fingers or pastry brush. Brush the inside of a large bowl with oil.
- To prepare the dough, put the flour, yeast and salt into a large bowl, make a well in the centre and pour in the water with 1 tablespoon of oil. Use a wooden spoon to mix everything together to create a wet dough.
- Turn out the dough onto a well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Place in the oiled bowl, brush the top with oil and cover with clingfilm. Leave to rest at room temperature for 25 minutes.
- Preheat the oven to 200°C/gas mark 6.
- Once rested, turn out the dough onto a well-floured surface and divide it into 2 equal halves. Use your hands to push each one out from the centre, to create 2 round discs about 25cm in diameter. Place the pizza bases on the oiled baking trays.
- Spread the passata evenly over the top of the bases using the back of a tablespoon. Season with salt and pepper. Divide the mozzarella between the 2 pizzas and drizzle each one with 2 tablespoons of extra virgin olive oil. Cook in the middle of the oven for 18 minutes until golden brown.
The finest classic margherita! Making the great dish is straightforward and enjoyable. Only follow the directions and get the ideal outcome.