Pizza Napoletana Margherita
Pizza Napoletana Margherita has been UNESCO Intangible Cultural Heritage of Humanity since 2017. Born in 1889 when pizzaiolo Raffaele Esposito created a pizza for Queen Margherita featuring the colors of the Italian flag: red tomato, white mozzarella, and green basil.
The Art of the Neapolitan Pizzaiuolo is not just a recipe: it is a ritual that requires years of apprenticeship, skilled hands, and a wood-fired oven at over 450°C.
Preparation
- 1
Dissolve the yeast in lukewarm water (22-24°C). Add the flour and salt, knead by hand for 15-20 minutes until you obtain a smooth and elastic dough.
- 2
Let it rise covered for 2 hours at room temperature.
- 3
Divide into 4 balls of about 250g each, round them and place in a container. Let them mature in the refrigerator for 24 hours.
- 4
Remove the balls from the fridge 2 hours before using.
- 5
Crush the San Marzano tomato by hand (do not blend), salt lightly.
- 6
Stretch the dough with your fingers from the center outward, leaving the crust thicker. Do not use a rolling pin.
- 7
Top with tomato, a drizzle of oil and bake at 450-500°C for 60-90 seconds.
- 8
Remove from oven and add mozzarella (sliced and drained), fresh basil and a drizzle of oil.
Chef's Tips
Without a wood-fired oven, use your domestic oven at maximum temperature with a preheated refractory stone for at least 1 hour. Long fermentation of the dough (24h) is essential for digestibility.