The Queen Margherita
by
Bruno Barella
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.
- Level
Advanced
- Cooking
1d+
- Overral
1d+
- Ready
Fresh Mozzarella Cheese
90gBasil
to tasteGrated Parmesan Cheese
to tasteTomato Sauce
1½ cupFine Semolina
to dustExtra Virgin Olive Oil
to taste
Pizza Dough
All-Purpose Flour
500gDry Yeast
2gExtra Virgin Olive Oil
to greaseAll-Purpose Flour
to dustSalt
12gWater
300ml
Equipment
Pizza Peel
Kitchen Scale
Fresh Mozzarella Cheese
90gBasil
to tasteGrated Parmesan Cheese
to tasteTomato Sauce
1½ cupFine Semolina
to dustExtra Virgin Olive Oil
to taste
Pizza Dough
All-Purpose Flour
500gDry Yeast
2gExtra Virgin Olive Oil
to greaseAll-Purpose Flour
to dustSalt
12gWater
300ml
Equipment
Pizza Peel
Kitchen Scale
The Queen Margherita
Bruno Barella
Add 300ml of room temperature water and 12g of salt to a bowl. Mix until dissolved
Add 450g of all-purpose flour and mix with a spoon until the flour is almost absorbed
Add 2g of dry yeast and 50g 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 250g. 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 90g 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 2½tbsp 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!