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The Queen Margherita
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Bruno Barella

Bruno Barella

The Queen Margherita

1d 20m

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.

  • Playlist
  • Add 300 ml of room temperature water and 12 g of salt to a bowl. Mix until dissolved

    Step 0
  • Add 450 g of all-purpose flour and mix with a spoon until the flour is almost absorbed

    Step 1
  • Add 2 g of dry yeast and 50 g of all-purpose flour. Mix to incorporate the yeast

    Step 2
  • 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

    Step 3
  • Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise

    Step 4
  • Divide the dough in three pieces of approximately 250 g . Form a ball with each piece

    Step 5
  • 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

    Step 6
  • Preheat the pizza oven to 400 °C. If using a regular oven, preheat to the highest temperature

    Step 7
  • Dice 90 g of fresh mozzarella cheese

    Step 8
  • Add semolina flour to a clean bench and place the dough on it. Your pizza dough is ready

    Step 9
  • Open the dough by gently pushing it down and out with your fingers to form a circle

    Step 10
  • Stretch the dough in the air by rotating it around your fists

    Step 11
  • Dust a pizza peel with semolina flour and place the dough on it

    Step 12
  • Spread 2½ tbsp of the tomato sauce on the dough

    Step 13
  • Top with basil leaves and grated parmesan cheese to taste

    Step 14
  • Top with the mozzarella cheese and drizzle with extra virgin olive oil to taste

    Step 15
  • 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

    Step 16
  • Enjoy this royal delight!

    Step 17

Yield 3 people

  • Mozzarella Cheese

    Fresh Mozzarella Cheese

    90 g
  • Basil

    Basil

    to taste
  • Parmesan Cheese

    Grated Parmesan Cheese

    to taste
  • Tomato Sauce

    Tomato Sauce

    1½ cup
  • Fine Semolina

    Fine Semolina

    to dust
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste

Pizza Dough

  • All-Purpose Flour

    All-Purpose Flour

    500 g
  • Dry Yeast

    Dry Yeast

    2 g
  • Olive Oil

    Olive Oil

    to grease
  • All-Purpose Flour

    All-Purpose Flour

    To dust
  • Salt

    Salt

    12 g
  • Water

    Water

    300 ml

Equipment

  • Pizza Peel

    Pizza Peel

  • Kitchen Scale

    Kitchen Scale

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