Classic Margherita Pizza from Scratch: The Ultimate Guide

  Introduction

The Margherita pizza, a timeless symbol of Italian cuisine, is beloved worldwide for its simplicity and rich flavors. Named after Queen Margherita of Savoy, this pizza captures the essence of Italy with its combination of fresh tomatoes, mozzarella cheese, and basil. In this extensive guide, we will delve into the history, ingredients, techniques, and step-by-step process to create an authentic Margherita pizza from scratch, ensuring a true Italian experience in your home kitchen.

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The History of Margherita Pizza

The origins of the Margherita pizza date back to the late 19th century in Naples, Italy. According to legend, in 1889, Queen Margherita of Savoy visited Naples. During her visit, a local pizzaiolo (pizza maker), Raffaele Esposito, prepared three different pizzas for her. One of these pizzas featured the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). The Queen was so impressed by this pizza that Esposito named it "Pizza Margherita" in her honor. This simple yet flavorful creation has since become a cornerstone of Italian culinary tradition and a favorite around the globe.

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Key Ingredients

The success of a Margherita pizza lies in the quality of its ingredients. Here’s a detailed breakdown of what you’ll need:

1. Pizza Dough: Made from flour, water, yeast, and salt. A slow fermentation process is essential for developing flavor and texture.
2. San Marzano Tomatoes: These tomatoes are known for their sweet flavor and low acidity, making them ideal for pizza sauce.
3. Fresh Mozzarella: Opt for high-quality, fresh mozzarella that melts beautifully and has a rich, creamy taste.
4. Fresh Basil: Basil leaves add a fresh, aromatic note that complements the tomatoes and cheese.
5. Extra Virgin Olive Oil: A drizzle of high-quality olive oil enhances the flavors and adds a silky finish.
6. Sea Salt: Essential for seasoning the dough and the pizza itself.

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Equipment Needed

• Pizza stone or baking steel
• Pizza peel
• Mixing bowls
• Measuring cups and spoons
• Sharp knife and chopping board
• Rolling pin (optional, as hand-stretching is traditional)
• Food processor or immersion blender (for the sauce)

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The Perfect Pizza Dough

The foundation of any great pizza is its dough. For an authentic Neapolitan-style Margherita pizza, a long fermentation process is key. This allows the dough to develop a complex flavor and a light, airy texture.

Ingredients:

• 500 grams (3 1/2 cups) Tipo "00" flour or all-purpose flour
• 325 milliliters (1 1/3 cups) water, at room temperature
• 10 grams (2 teaspoons) sea salt
• 2 grams (1/2 teaspoon) active dry yeast or 3 grams (1 teaspoon) fresh yeast

Instructions:

1. Mixing the Dough:

   • In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in the water. Slowly pour the water-yeast mixture into the flour, stirring with a wooden spoon or your hands until a rough dough forms.

2. Kneading:

   • Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.

3. First Rise:

   • Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for about 2 hours, or until doubled in size.

4. Cold Fermentation:

   • After the first rise, divide the dough into 2-4 equal portions, depending on the size of your pizzas. Shape each portion into a ball, place on a baking sheet, cover, and refrigerate for at least 24 hours, preferably 48-72 hours. This slow fermentation develops the dough's flavor and texture.

5. Preparing to Bake:

   • Remove the dough from the refrigerator about 2 hours before baking to let it come to room temperature. This makes it easier to stretch.

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The Sauce: Simple and Pure

The sauce for a Margherita pizza should be uncomplicated, allowing the quality of the tomatoes to shine through. San Marzano tomatoes are ideal for this purpose due to their sweet, rich flavor and low acidity.

Ingredients:

• 1 can (28 ounces) San Marzano tomatoes, whole and peeled
• 1-2 cloves garlic, minced (optional)
• 1 teaspoon sea salt
• 1 tablespoon extra virgin olive oil
• 1-2 fresh basil leaves (optional)

Instructions:

1. Prepare the Tomatoes:

   • Using your hands or a food processor, crush the San Marzano tomatoes until they reach a smooth, slightly chunky consistency. Do not over-process; you want some texture.

2. Seasoning:

   • Stir in the minced garlic (if using), sea salt, and olive oil. Add a few basil leaves for additional flavor, if desired.

3. Resting:

   • Let the sauce sit for at least 30 minutes to allow the flavors to meld together. This can be done while the dough is coming to room temperature.

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Assembling the Pizza

With your dough and sauce ready, it’s time to assemble and bake your Margherita pizza. A high-temperature oven is essential for achieving a crisp, yet chewy crust and perfectly melted cheese.

Ingredients:

• Prepared pizza dough
• Prepared tomato sauce
• Fresh mozzarella cheese, sliced or torn into pieces
• Fresh basil leaves
• Extra virgin olive oil
• Flour or semolina (for dusting)

Instructions:

1. Preheat the Oven:

   • Place a pizza stone or baking steel in the oven and preheat to its highest setting, typically around 500-550°F (260-290°C). Allow at least 30 minutes for the stone to get thoroughly heated.

2. Stretching the Dough:

   • On a lightly floured surface, gently stretch one dough ball into a round shape, about 10-12 inches in diameter. Use your hands to stretch and turn the dough, avoiding the use of a rolling pin if possible to preserve the air pockets.

3. Assembling the Pizza:

   • Transfer the stretched dough to a pizza peel dusted with flour or semolina. Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Distribute the fresh mozzarella evenly over the sauce. Add a few basil leaves.

4. Baking:

   • Slide the pizza onto the preheated pizza stone or baking steel. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

5. Finishing Touches:

   • Remove the pizza from the oven and drizzle with a little extra virgin olive oil. Add a few more fresh basil leaves for garnish.

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Visual Guide: Making Margherita Pizza

Step 1: Mixing the Dough

Step 2: Kneading the Dough

Step 3: Preparing the Sauce

Step 4: Stretching the Dough

Step 5: Assembling the Pizza

Step 6: Baking the Pizza

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Tips for Perfect Margherita Pizza

1. Use High-Quality Ingredients: The simplicity of Margherita pizza means that the quality of each ingredient is crucial. Use the best flour, tomatoes, mozzarella, and olive oil you can find.
2. Don’t Overload the Pizza: Less is more when it comes to toppings. Too much sauce or cheese can make the pizza soggy.
3. High Heat is Key: A very hot oven is essential for achieving the right texture. If your oven doesn’t go up to 500°F, use the highest setting available and extend the baking time slightly.
4. Rest the Dough Properly: Allowing the dough to ferment slowly in the refrigerator improves its flavor and texture. Don’t rush this process.
5. Use a Pizza Stone or Baking Steel: These tools help to mimic the high, even heat of a traditional pizza oven, resulting in a better crust.

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Nutritional Information

Ingredient	Calories	Protein (g)	Carbs (g)	Fat (g)
Pizza Dough (1 dough ball)	600	15	125	3
San Marzano Tomatoes (1/2 can)	35	2	7	0
Fresh Mozzarella (100g)	280	20	2	20
Extra Virgin Olive Oil (1 tbsp)	120	0	0	14
Fresh Basil (1/4 cup)	1	0	0	0
Total	1036	37	134	37

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Conclusion

Creating a classic Margherita pizza from scratch is a rewarding culinary experience that captures the essence of Italian cuisine. With its simple, high-quality ingredients and traditional preparation methods, this pizza offers a taste of Italy that is both authentic and delicious. Whether you're a seasoned cook or a novice, following this detailed guide will help you achieve a restaurant-quality Margherita pizza in your own kitchen.

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Call to Action

Did you enjoy this comprehensive guide to making Margherita pizza? Share your pizza-making adventures with us on social media using #MyMargheritaPizza. We’d love to see your creations and hear your tips! Stay tuned for more authentic Italian recipes and culinary inspiration in our upcoming articles. Buon appetito!