There he describes the most popular pizza toppings of the time which included one with cheese and basil, often topped with slices of mozzarella.
According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife created a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil).
With a spiraling motion, spread the tomato over the surface. Whatever the real origins of this pizza recipe are, all we know for sure is that Raffaele Esposito's version for Queen Margherita was the one that made it popular. You can also add them on top of a very thin layer of peeled tomato sauce.
The basic dough is ridiculously fast and easy! Return to oven till bubbly, 5-10 minutes. We even do that sometimes. No other working tools other than the hands of the pizzaiolo are allowed, no rolling pin or mechanical press machine, and it needs to be cooked in a wood- brick oven at 485°C for about 90 seconds. Here's how to master this everyday classic... You can't beat piping hot cheese and tomato on a thin, crispy pizza base - this version is ready in just 35 minutes, Vegans needn't miss out on pizza Margherita.
Then add a pinch of salt on the tomatoes, 80 - 100 g of DOP buffalo mozzarella, cut into strips and some basil leaves. I use a rich homemade pizza dough, a blazing hot oven, and a sheet pan to produce a crisp yet chewy pizza crust. It may take a little time, but you will not regret it!
Crust – a thin, yeast pizza dough baked in a high-temperature brick-oven is the tradition! This is a great space for an announcement or special offer.
One of the best things about this pizza is all the fresh ingredients. In Italy, the cheese on top is sliced rather than shredded.
When you make it at home, it can be simple, cheap, and delicious.
Set aside in a container to rise for a second time for 4-6 hours at room temperature. 456 ratings 4.8 out of 5 star rating. Top with basil and serve immediately. Margherita pizza is a thin-crust Naples-style pizza topped with tomato sauce, fresh mozzarella, basil leaves, and Parmigiano-Reggiano. Peel and dice the tomatoes, discarding the seeds, and combine with the salt and 1/4 cup oil in a bowl. Cut them into slices and distribute them evenly on the pizza. The tuscan sun dough is out of this world, but it does take more time.
Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. The tuscan sun dough is out of this world, but it does take more time.
The top quality of the ingredients and the traditional preparation and cooking method are at the basis of a true Pizza Napoletana STG.