Patrick Oconnell
Margherita pizza is a variety of Neapolitan pizza, which can have many toppings and variations. Neapolitan pizza has specific requirements for ingredients, size, construction of the dough, and the way it is cooked. Margherita pizza dough is made with flour, salt, and yeast and topped with fresh basil, tomatoes, olive oil, sea salt, garlic, and mozzarella. The tomatoes are sliced and put onto the dough, followed by the garlic and basil, and then rounds of sliced mozzarella.
| Characteristics | Values |
|---|---|
| Cheese | Mozzarella, Fontina, Feta, Parmesan |
| Other Toppings | Tomatoes, Basil, Olive Oil, Sea Salt, Garlic, Red Pepper Flakes |
| Crust | Thin, Crispy, Chewy |
| Dough | Flour, Salt, Yeast |
| Sauce | Tomato Sauce |
| Nutrition | High in Sodium, High in Fat, Good Source of Protein and Calcium |
| Variations | Four-Cheese, Vegan |
Explore related products
What You'll Learn
- Mozzarella, feta, gorgonzola, and fontina are some cheeses used on Margherita pizzas
- The pizza is cooked on high heat for a short time to achieve a crispy texture
- The dough is made with flour, salt, and yeast
- The pizza was first made for Italy's Queen Margherita in the 19th century
- The red, white, and green toppings represent the Italian flag
Mozzarella, feta, gorgonzola, and fontina are some cheeses used on Margherita pizzas
Margherita pizza is a classic Neapolitan dish, traditionally topped with tomatoes, basil, and mozzarella cheese. The pizza is said to have originated in Naples, Italy, and was first made for Queen Margherita when she visited the city in the late nineteenth century. The red, white, and green toppings were chosen to represent the colours of the Italian flag.
While mozzarella is the traditional cheese used on Margherita pizzas, other varieties can also be used. Some recipes call for a combination of cheeses, such as mozzarella, feta, gorgonzola, and fontina. This creates a rich, creamy, and nutty flavour that elevates the simple pizza.
For example, one recipe recommends pre-baking the crust and sprinkling mozzarella and fontina cheeses on top, followed by tomatoes, basil, Parmesan, and feta cheese. The pizza is then baked until the cheese is bubbly and golden brown. Another recipe suggests grilling chicken breast, frozen mushrooms, asparagus, red pepper, kalamata olives, and feta and mozzarella cheese, creating a hearty and flavourful pizza.
The type of cheese used on a Margherita pizza can vary depending on personal preference and regional variations. However, mozzarella is the most traditional and commonly used cheese for this classic Italian dish.
The Great Pizza Debate: Cheese, Top or Bottom?
You may want to see also
The pizza is cooked on high heat for a short time to achieve a crispy texture
To achieve a crispy texture, it is recommended to cook Margherita pizza at a high temperature for a short time. The pizza should be baked at a high temperature of around 500°F for 10 to 12 minutes or until the cheese is melted and the crust is golden brown.
One way to achieve a crispy crust is to use a baking steel or pizza stone, which can absorb heat and mimic the high temperatures of a brick oven, often exceeding 800°F. This helps to pull moisture from the dough, resulting in a crispier crust. A pizza peel is also recommended for ease of transferring the pizza in and out of the oven.
Alternatively, a cookie sheet or an inverted half-sheet pan can be used, with the oven temperature set to at least 475-500°F. Preheating the sheet pan and turning it upside down can create a faux pizza stone effect. However, without a pizza peel, transferring the pizza onto the hot surface can be challenging.
The type of flour used for the dough can also impact the crispiness of the crust. While Italian flour is generally preferred, all-purpose flour is a good alternative and can deliver a chewy and crispy texture. Additionally, a longer rise time for the dough can contribute to a better crust.
To further enhance the crispiness, some people use a cast iron pan to crisp the bottom of the pizza before transferring it to the oven. This technique adds a crunchy texture to the crust while still allowing the toppings to cook thoroughly in the oven.
Cheese on Pizza: A Necessary Ingredient or Not?
You may want to see also
The dough is made with flour, salt, and yeast
The dough is a crucial component of any pizza, including the classic Margherita pizza. The dough is what becomes the crisp, chewy crust that serves as a base for the juicy tomatoes, fresh basil, and melted mozzarella cheese.
The yeast is essential for giving the dough rise and lift, creating that characteristic puffed-up edge and airy texture in the crust. Instant yeast or active dry yeast can be used, and a small amount of sugar can be added to help feed the yeast and promote activation, resulting in a better rise.
Salt plays a crucial role in boosting the flavour of the dough. It also strengthens the dough by tightening the gluten structure, so the crust holds together better. Without salt, the pizza dough will taste flatter and have a different texture.
The process of making pizza dough involves mixing and kneading the ingredients, letting the dough rise, and then shaping it into a round before adding toppings. The dough can be made in advance and stored in the fridge for a few days to allow for better flavour development and easier stretching.
Goat Cheese and Pepperoni Pizza: A Match Made in Heaven?
You may want to see also
Explore related products
The pizza was first made for Italy's Queen Margherita in the 19th century
Pizza Margherita, also known as Margherita pizza, is a Neapolitan pizza that was first made for Italy's Queen Margherita in the 19th century. The pizza was created in Naples, which is widely known as the home of pizza. In 1889, after Italy's unification, King Umberto I and Queen Margherita visited Naples, which had previously been the capital of the southern kingdom. Queen Margherita, bored of the gourmet French food that was popular with European royalty at the time, summoned Raffaele Esposito, the most famous pizza-maker in Naples. The pizza maker was commissioned to create three different pizzas for the queen. The first two pizzas, which included pizza marinara with garlic and pizza Napoli with anchovies, were not to the queen's taste. The third pizza, inspired by the colours of the Italian flag—red, white, and green—was approved by the queen. This pizza featured a combination of tomatoes, mozzarella, and basil, which represented the red, white, and green of the Italian flag. Esposito promptly named the pizza after Queen Margherita and requested her Royal Seal.
The Margherita pizza is made with a few quality ingredients: naturally leavened dough, hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, extra virgin olive oil, and salt. The dough is stretched and spun into a circle, topped with the ingredients, and baked in a traditional brick oven or a wood-burning dome-shaped oven. It is usually served hot on a plate or folded into four and wrapped in paper.
The popularity of the Margherita pizza is undeniable, and it has become one of the most beloved and well-known Italian culinary creations. Pizza made its way outside of Naples with the immigration of Italians to the United States and other parts of the world in the late 19th century and early 20th century. Initially, peddlers sold pizza on the streets, but soon small cafes and grocers began selling pizza to cater to Italian communities abroad. Over time, pizza consumption extended beyond just Italian immigrants and their descendants, and it became a beloved dish in many cultures.
Non-Dairy Delights: Pizza Companies Offering Vegan Cheese Options
You may want to see also
The red, white, and green toppings represent the Italian flag
The Margherita pizza is a variety of Neapolitan pizza, which can have many toppings and variations. It is said that the pizza was first made for Italy's Queen Margherita when she visited Naples in the late nineteenth century. The red, white, and green toppings were chosen to represent the colours of the Italian flag.
The traditional toppings of a Margherita pizza are tomatoes, basil, and mozzarella cheese. The tomatoes are usually sliced and placed onto the dough, followed by the garlic and basil, and then rounds of sliced mozzarella. The pizza is then drizzled with olive oil and sea salt before baking. The pizza is cooked at a high temperature for a short time, resulting in a crispy, non-greasy texture.
The red of the tomatoes, the white of the mozzarella, and the green of the basil leaves represent the Italian flag. This combination of toppings was chosen to honour Queen Margherita and to showcase patriotism for Italy. The colours are not only symbolic but also create a visually appealing dish.
While the classic Margherita pizza is made with these three toppings, there are variations that include additional ingredients. Some recipes call for red pepper flakes, Parmesan, or other types of cheese such as feta or gorgonzola. The dough can also be made with different types of flour, such as white whole wheat flour, to add a unique flavour and nutritional profile to the pizza.
The Margherita pizza is a beloved Italian classic that combines fresh, simple ingredients to create a delicious and visually appealing dish. The red, white, and green toppings not only represent the Italian flag but also contribute to the overall taste and enjoyment of the pizza.
Pizza Rolls: Were They Ever Made With Real Cheese?
You may want to see also
Frequently asked questions
Mozzarella cheese is used on a Margherita pizza. However, some recipes call for multiple types of cheese, including Gorgonzola, Feta, Fontina, and Parmesan.
Fresh basil, tomatoes, olive oil, and salt are used on a Margherita pizza. Authentic Neapolitan Margherita pizzas do not require fresh tomato.
A Margherita pizza is cooked on high heat and takes 10-12 minutes to cook.
