Introduction
Pizza Margherita is one of the most famous types of pizza in the world and represents the original recipe that originated in Naples, Italy, during the 19th century.
This classic pizza is known for its remarkable simplicity. It relies on a thin dough baked at very high temperatures, topped with fresh tomato sauce, slices of mozzarella cheese, and fragrant basil leaves.
Despite its minimal ingredients, Pizza Margherita delivers a perfectly balanced flavor that combines rich tomatoes, smoothly melted cheese, and the fresh aroma of Italian basil.
First: The History of Pizza Margherita
The name Pizza Margherita is closely linked to Queen Margherita of Savoy, who tasted this pizza during her visit to Naples in 1889.
Chef Raffaele Esposito created a pizza that symbolized the colors of the Italian flag:
- Red: tomatoes
- White: mozzarella
- Green: basil
From that moment, one of the most iconic pizzas in the world was born.
Second: Authentic Pizza Margherita Ingredients
Dough Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon yeast
- 1 tablespoon sugar
- ½ teaspoon salt
- 3 tablespoons olive oil
- Warm water for kneading
Tomato Sauce Ingredients:
- 1 cup crushed or blended tomatoes
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper
- A pinch of oregano
Topping:
- Fresh mozzarella slices
- Fresh basil leaves
- A drizzle of olive oil
Third: How to Prepare Pizza Margherita
1) Preparing the Dough
Mix flour, yeast, sugar, and salt.
Gradually add water and olive oil while kneading until a soft, elastic dough forms.
Cover and let the dough rise for 1 hour in a warm place.
2) Preparing the Tomato Sauce
Heat olive oil in a small pan and sauté the garlic briefly.
Add the crushed tomatoes, salt, pepper, and oregano.
Simmer on low heat for 10 minutes until slightly thickened.
3) Shaping the Dough
After rising, divide the dough into balls.
Stretch each ball into a very thin circle, gently lifting the edges to form the traditional pizza crust.
4) Adding the Toppings
Spread the tomato sauce evenly over the dough.
Add mozzarella slices, leaving some space between them.
Drizzle lightly with olive oil.
5) Baking
Bake in a very hot oven (preferably 250–300°C / 480–570°F) for 8–10 minutes.
The higher the temperature, the closer the result is to authentic Neapolitan pizza.
6) Final Touch
Once out of the oven, immediately add fresh basil leaves so they retain their aroma.
Fourth: Serving Pizza Margherita the Italian Way
Pizza Margherita is traditionally served:
- With a very simple presentation
- Alongside a light side salad
- With natural juice or sparkling water, as commonly enjoyed in Italy
In Italian restaurants, it is usually cut into 4 large slices instead of 8.
Fifth: Tips for Perfect Pizza Margherita
- Use fresh mozzarella for the best flavor and texture.
- Keep the dough very thin so it cooks quickly.
- Do not overcook the tomato sauce; it should stay light and fresh.
- High oven temperature is essential for crispy edges and a soft center.
- Avoid adding too much cheese to maintain the classic balance.
Sixth: Optional Additions (Not Traditional but Delicious)
- A light sprinkle of Parmesan cheese
- Halved cherry tomatoes
- Garlic-infused olive oil
- Coarsely ground black pepper
Conclusion
Italian Pizza Margherita is the perfect example of how simplicity can create extraordinary flavor.
Its light, balanced taste makes it suitable for everyone—from children to lovers of traditional pizza.
It is an essential recipe for the Italian cuisine section of Atayeb Kitchen, representing authenticity, history, and timeless flavor.
