The pizza Margherita is a delicacy fit for a queen. In 1889, Queen Margherita of Savoy visited Naples, where she was served a pizza that resembled the colors of the Italian flag: red tomatoes, white mozzarella cheese, and green basil.
It was created by chef Raffaele Esposito of Pizzeria Brandi, who is credited with its invention. The Queen loved the dish, and Esposito named it after her – Pizza Margherita, but this type of pizza was made before then and can be dated back to at least 1866 when all pizzas were made. Popular toppings included basil, cheese, and tomato, but the pizza wasn’t yet named Margherita.
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Since then, the Margherita has become one of the most popular types of pizza in the world, and in 2009, it was one of three Neapolitan pizzas with the STG European label of protection, proving its excellence in taste, ingredients, and tradition. was saved as a Pizza making techniques
Pizza Margherita Ingredients
A true pizza Margherita is made with a simple bread dough consisting of flour, yeast, salt, and water, and topped with peeled or fresh tomatoes, mozzarella or feuer di latte, salt, extra virgin olive oil, and basil. Addresses are included. The topping also often includes a slice of grated hard cheese, usually pecorino, or a 50:50 blend of pecorino and Parmigiano Reggiano.
The dough is twice-proof and should only be shaped by hand. Once shaped, the dough disc should be no larger than 35 cm (13.5 in) and have a 1-2 cm (1/2 in) outer rim, also known as a carnicion. While the center should be about 0.3 cm (1/8 inch) thick. Traditionally, Pizza Margherita is baked in a wood-fired oven for no more than 60-90 seconds.
The result should be a soft and flavorful pizza, with no dark spots, that can be folded without tearing. The mozzarella should have melted and the basil leaves are blackened but not burnt.