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| Alternative names | Margherita pizza |
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| Type | Pizza |
| Place of origin | Naples |
| Region or state | Italy |
| Created by | Raffaele Esposito |
| Invented | 1889 |
| Main ingredients | Canned tomatoes, mozzarella, basil, extra virgin olive oil |
| Part of a series on |
| Pizza |
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Pizza Margherita or Margherita pizza[1] is a typical Neapolitan pizza, roundish in shape with a raised edge (the cornicione) and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil.[2][3] The dough is made by mixing water, salt, and yeast (either sourdough, or fresh or dry baker's yeast) with flour (00 or 0).[3]
The dough is stretched by the pizzaiolo ('pizza maker') in a motion going outwards from the center, pressing with the fingers of both hands on the dough ball, and flipping it several times, shaping it into a disc.[3] It is then topped and baked in an oven, which is traditionally made of brick and wood-fired (electric or gas ovens are also used).[4] Pizza Margherita is usually served hot on a plate or folded into four and wrapped in paper (pizza a portafoglio or a libretto).[5][6]
- ^ Google Books ngrams comparing "pizza Margherita" and "Margherita pizza" in English books -- https://books.google.com/ngrams/graph?content=pizza+Margherita%2CMargherita+pizza&year_start=1950&year_end=2019&corpus=en-2019&smoothing=3
- ^ "Margherita Pizza". La Cucina Italiana. 9 November 2021. Retrieved 18 June 2024.
- ^ a b c "Il disciplinare dell'Associazione Verace Pizza Napoletana". AVPN (in Italian). Retrieved 2024-02-02.
- ^ "Cottura pizza: qual è davvero la migliore cottura per la pizza?". pizzastories.le5stagioni.it. Retrieved 2024-02-02.
- ^ "Where to Eat Traditional Pizza a Portafoglio in Naples". La Cucina Italiana. 2019-09-11. Retrieved 2024-02-02.
- ^ D'Angelo, Giuseppe A. (2021-02-15). "Pizza a portafoglio in Naples: what is, where to eat it, and the recipe for home cooking". Pizza DIXIT. Retrieved 2024-02-02.