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.
The most classic pizza recipe, preserving the best of each ingredient in a balance of flavors that stems from its simplicity. You can't go wrong with this one anywhere in the world. It's simply the biggest staple in the art of pizza making.
Add 300 ml of room temperature water and 12 g of salt to a bowl. Mix until dissolved
Add 450 g of all-purpose flour and mix with a spoon until the flour is almost absorbed
Add 2 g of dry yeast and 50 g 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 250 g . 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 400 °C. If using a regular oven, preheat to the highest temperature
Dice 90 g 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 2½ tbsp 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!
Yield 3 people
Fresh Mozzarella Cheese90 g
Grated Parmesan Cheeseto taste
Tomato Sauce1½ cup
Fine Semolinato dust
Extra Virgin Olive Oilto taste
All-Purpose Flour500 g
Dry Yeast2 g
Olive Oilto grease
All-Purpose FlourTo dust