The Queen Margherita

The most balanced and traditional pizza in the world. This Neapolitan classic combines three of the main ingredients from Campania: cheese, tomatoes and basil. In my recipe, I use the most simple and traditional sauce—no cooking required—, fresh mozzarella and Italian basil with a drizzle of olive oil. Not only that, but I use parmigiano reggiano instead of pecorino to give it a salty touch. You can substitute the Italian basil with any other basil, while the cheese can be substituted for pecorino romano (which is the traditional one in the Neapolitan margherita) or grana padano, giving it more of a sweet touch.

Add <quantity>300<unit>ml</unit></quantity> of room temperature water and <quantity>12<unit>g</unit></quantity> of salt to a bowl. Mix until dissolved

Add <quantity>450<unit>g</unit></quantity> of all-purpose flour and mix with a spoon until the flour is almost absorbed

Add <quantity>2<unit>g</unit></quantity> of dry yeast and <quantity>50<unit>g</unit></quantity> of all-purpose flour. Mix to incorporate the yeast

Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough

Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise

Divide the dough in three pieces of approximately <quantity>250<unit>g</unit></quantity>. Form a ball with each piece

Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise

Preheat the pizza oven to <temperature>400<unit>°C</unit></temperature>. If using a regular oven, preheat to the highest temperature

Dice <quantity>90<unit>g</unit></quantity> of fresh mozzarella cheese

Add semolina flour to a clean bench and place the dough on it. Your pizza dough is ready

Open the dough by gently pushing it down and out with your fingers to form a circle

Stretch the dough in the air by rotating it around your fists

Dust a pizza peel with semolina flour and place the dough on it

Spread <quantity>2½<unit>tbsp</unit></quantity> of the tomato sauce on the dough

Top with basil leaves and grated parmesan cheese to taste

Top with the mozzarella cheese and drizzle with extra virgin olive oil to taste

Bake for 6m, turning it every 2m until the edge is crispy and the cheese is melted. If using a regular oven, bake for 10-12m. The queen margherita is ready

Enjoy this royal delight!

Sous AI ✨

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