Pizza Marguerita
Pizza with mozzarella, tomatoes, 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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Chef's Pizza House
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Pizza, in its simplest form, has ancient roots in various flatbreads consumed around the Mediterranean. However, the modern pizza, particularly with tomato sauce, emerged in Naples. Legend has it that Pizza Margherita was created in 1889 by Raffaele Esposito of Pizzeria Brandi, to honor Queen Margherita of Savoy. He used ingredients representing the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil).
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Pizza Margherita holds a significant place in Italian culinary culture and is recognized globally as a symbol of Italian cuisine. It represents simplicity, quality ingredients, and national pride.
Symbol of Italian Identity
The colors representing the Italian flag make it a patriotic dish often consumed during national celebrations.
Neapolitan Tradition
True Pizza Margherita follows strict guidelines regarding the type of tomatoes (San Marzano), mozzarella (fior di latte or mozzarella di bufala), and baking method (wood-fired oven) as set by the Associazione Verace Pizza Napoletana (AVPN).
Global Popularity
Pizza Margherita's simple yet delicious flavor profile has made it a universally loved dish, easily adapted and replicated around the world, but often with variations.
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The Pizza Margherita showcases a harmonious blend of fresh, simple, and complementary flavors.
The sweetness of the tomato sauce provides a base, complemented by the creamy, milky flavor of fresh mozzarella. Basil adds a fragrant, slightly peppery, and herbal note that balances the acidity of the tomatoes and the richness of the cheese. The pizza dough provides a slightly chewy, often slightly charred, foundation that absorbs all the flavors.
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High-Quality Ingredients
Opt for San Marzano tomatoes, fresh mozzarella (preferably fior di latte or buffalo mozzarella), and fresh basil leaves for the most authentic flavor.
Dough Preparation
Use a Neapolitan-style dough recipe and allow ample time for proofing (fermentation) to develop flavor and create a light, airy crust. Cold fermentation is key.
Baking Temperature
Ideally, bake the pizza in a very hot oven (450-500°C or 840-930°F), preferably wood-fired, for a short amount of time (around 60-90 seconds) to achieve a slightly charred crust.
Less is More
Don't overload the pizza with toppings. The beauty of Margherita is its simplicity. A light coating of sauce, scattered mozzarella, and a few basil leaves are all you need.
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