Margherita pizza, recipe of genuine ingredients
How much history hides in a margherita pizza? A recipe inspired by the Italian flag, created in honor of Queen Margherita of Savoy in 1889 by chef Raffaele Esposito. Some claim that these humble yet flavorful pizza ingredients had already been used in a version called fior di margherita, a variation in which toppings were cut into strips and arranged in the form of flower petals (margherita means daisy).
Pizza connoisseurs often advise tasting a margherita pizza in the place of other types like capricciosa, ai funghi (with mushrooms), or the very different American-style. It is a simple recipe where dough mingles with mozzarella fiordilatte (or sometimes the delectable buffalo variety), tomato, basil and extra virgin olive oil, allowing an explosion of unique and inimitable flavor. This is the one and only margherita, with the added grace of patient leavening, digestibility, and a symphony of complementary elements.
It is necessary to carefully follow each step of the margherita pizza recipe, from rising the yeast to the temperature of the oven. You can make it at home, or find optimal frozen pizzas that are able to deliver the same fragrance as your favorite Italian pizzeria.