Pizza Margherita
Classic pizza with tomato sauce, mozzarella cheese, and basil.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pizza has a long history in Naples, evolving from flatbreads eaten by the poor. The Margherita pizza, specifically, is linked to a royal visit and a patriotic representation.
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Pizza Margherita is more than just food; it's a symbol of Italian national identity and pride. It embodies simplicity, quality ingredients, and culinary tradition.
National Symbol
The colors of the pizza (red, white, and green) represent the Italian flag, solidifying its place as a patriotic symbol.
Culinary Staple
Pizza Margherita is a staple in Italian cuisine and a beloved dish worldwide, representing the simplicity and deliciousness of Italian cooking.
Neapolitan Tradition
The pizza is deeply rooted in Neapolitan culinary traditions, with specific techniques and ingredients passed down through generations of pizzaiolos.
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The Margherita pizza offers a harmonious blend of simple, fresh flavors. The bright acidity of tomato, the creamy richness of mozzarella, and the aromatic freshness of basil create a classic Italian taste profile.
The flavors are defined by: San Marzano tomatoes, known for their sweetness and low acidity, form the base. Fresh mozzarella di bufala, with its creamy texture and delicate milky flavor, provides richness. Fresh basil leaves contribute a peppery, slightly sweet aroma and a vibrant green color. Olive oil adds a fruity note and enhances the overall flavor profile. A light touch of salt enhances all the other ingredients.
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Dough Preparation
Use high-quality '00' flour for a light and airy crust. Allow the dough to proof slowly for optimal flavor development. Knead the dough thoroughly to develop gluten and achieve the desired texture.
Tomato Sauce
Use San Marzano tomatoes, preferably whole peeled. Crush them by hand or with a food mill. Avoid over-seasoning; let the natural sweetness of the tomatoes shine through.
Mozzarella Choice
Fresh mozzarella di bufala is ideal, but fior di latte can be a good substitute. Ensure the mozzarella is well-drained to prevent a soggy pizza. Add the mozzarella towards the end of the baking time to prevent it from becoming rubbery.
Baking Technique
Bake at a high temperature (ideally in a wood-fired oven) for a short amount of time. This creates a crispy crust and evenly cooked toppings. If using a home oven, preheat it to the highest temperature possible and use a pizza stone.
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