Why Is It Called a Margherita Pizza?
The Margherita pizza is named in honor of Queen Margherita of Savoy, who, according to popular legend, favored a pizza topped with ingredients representing the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil).
A Royal Craving and a Pizzaiolo’s Inspiration
The story of the Margherita pizza is steeped in Italian history and culinary lore. In 1889, Queen Margherita of Savoy, wife of King Umberto I, was visiting Naples, a city renowned for its vibrant street food culture, including pizza. Tired of the elaborate French cuisine that dominated royal tables, the Queen reportedly expressed a desire to try the local fare. Raffaele Esposito, considered by many to be the father of modern pizza and owner of the renowned Pizzeria Brandi, was summoned to the royal residence to prepare a selection of pizzas.
Beyond the Basics: Three Pizzas for a Queen
Esposito presented three different pizzas to the Queen: one with garlic, oil, and tomatoes; another with caciocavallo cheese, basil, and tomatoes; and the third, a patriotic masterpiece featuring mozzarella, tomatoes, and basil, representing the colors of the Italian flag. While the historical accuracy of every detail is debated, the story maintains that Queen Margherita declared the latter to be her favorite. In her honor, Esposito named it “Pizza Margherita.”
The Ingredients and Their Symbolism
The simplicity of the Margherita pizza is part of its enduring appeal. Each ingredient plays a crucial role, not only in flavor but also in visual representation:
- Tomato Sauce: Provides the rich, slightly acidic base, representing the red of the Italian flag. Traditionally, San Marzano tomatoes are preferred for their sweetness and lower acidity.
- Mozzarella: The creamy, mild cheese, often made from buffalo milk (mozzarella di bufala campana), signifies the white. Its delicate flavor complements the other ingredients.
- Fresh Basil: The vibrant green herb adds a fresh, aromatic element, completing the Italian flag’s color scheme. Basil is also known for its digestive properties.
The Enduring Legacy of a Royal Pizza
Whether a carefully orchestrated publicity stunt or a genuine expression of royal taste, the naming of the Margherita pizza had a profound impact. It elevated pizza from a working-class street food to a national symbol, embraced by all social classes. The Margherita remains one of the most popular pizzas worldwide, a testament to its simple elegance and the captivating story behind its name. Its appeal lies in its unpretentious flavor profile and the romantic connection to Italian history. It represents a moment in time where royalty embraced the everyday, forever changing the perception of pizza.
A Recipe for Success: Simplicity Done Right
The success of the Margherita pizza isn’t just about the story; it’s about the execution. The best Margherita pizzas adhere to traditional Neapolitan standards, ensuring high-quality ingredients and proper cooking techniques.
- The Dough: A simple dough made from flour, water, salt, and yeast, properly proofed to achieve a light and airy texture.
- The Sauce: San Marzano tomatoes, crushed and seasoned with a touch of salt, form the base. No sugar or excessive spices are added.
- The Cheese: Fresh mozzarella di bufala campana is preferred, cut into slices or torn into smaller pieces.
- The Basil: Fresh basil leaves are added after baking, preserving their vibrant flavor and color.
- The Cooking: Traditionally baked in a wood-fired oven at extremely high temperatures (around 900°F) for a very short time (60-90 seconds), resulting in a slightly charred crust.
The Pizza Margherita: A Cultural Icon
The Margherita pizza is more than just a food; it’s a cultural icon. It represents Italian ingenuity, simple pleasures, and the ability to transform humble ingredients into something extraordinary. Its story continues to inspire chefs and home cooks alike, keeping the spirit of Naples and the legacy of Queen Margherita alive with every slice. It’s a testament to the power of food to connect us to history and to each other.
Frequently Asked Questions (FAQs)
Why is San Marzano tomato sauce considered the best for Margherita pizza?
San Marzano tomatoes, grown in the volcanic plains south of Mount Vesuvius, are prized for their sweetness, low acidity, and meaty texture. These qualities result in a rich, flavorful sauce that complements the other simple ingredients of a Margherita pizza perfectly, without overpowering them.
What is the difference between mozzarella di bufala and regular mozzarella?
Mozzarella di bufala is made from the milk of water buffalo, while regular mozzarella is made from cow’s milk. Mozzarella di bufala is known for its richer flavor, creamier texture, and higher fat content, making it a more decadent and luxurious choice for Margherita pizza. It also has a distinctive tanginess that cow’s milk mozzarella lacks.
Can I use dried basil instead of fresh basil on a Margherita pizza?
While technically possible, using dried basil is strongly discouraged. The freshness and aroma of basil are essential components of the Margherita pizza’s flavor profile. Dried basil lacks the vibrancy and complexity of fresh basil, resulting in a less authentic and enjoyable experience. Always use fresh basil for the best results.
Is it true that Queen Margherita actually hated pizza?
There is no definitive proof that Queen Margherita hated pizza. While some historians debate the authenticity of the story, there’s no evidence to suggest she disliked pizza altogether. The pizza story is largely based on anecdotal evidence, though it became a powerful symbol of pizza adoption by the Italian elite.
What makes Neapolitan pizza different from other types of pizza?
Neapolitan pizza, the style of pizza to which the Margherita belongs, is defined by several key characteristics: a thin, soft crust; simple, high-quality ingredients; and a very short cooking time in a wood-fired oven. It’s also traditionally made using the “00” flour which leads to the characteristic blistered crust.
What is the significance of cooking Margherita pizza in a wood-fired oven?
The high heat and smoky flavor imparted by a wood-fired oven are crucial for achieving the characteristic char and slightly chewy texture of a Neapolitan pizza crust. The intense heat cooks the pizza quickly, preventing the crust from drying out and preserving the freshness of the toppings. The wood smoke adds a subtle complexity to the overall flavor.
Is it okay to add other toppings to a Margherita pizza?
While variations exist, adding other toppings deviates from the traditional Margherita recipe. The essence of the Margherita lies in its simplicity and the harmony of its core ingredients. Adding extra toppings can overwhelm the delicate balance of flavors.
What kind of flour is best for making Margherita pizza dough?
“00” flour (doppio zero) is considered the gold standard for Neapolitan pizza dough. This type of flour is finely ground and has a low gluten content, resulting in a light, airy, and easily digestible crust. All-purpose flour can be used as a substitute, but the texture will be slightly different.
Why is the crust of a Margherita pizza often charred?
The char on a Margherita pizza crust, often referred to as ‘leopard spotting’, is a result of the high heat of a wood-fired oven. The char contributes to the flavor and texture, adding a slightly bitter, smoky note and a crisp, airy quality. It’s a sign of a properly cooked Neapolitan pizza.
How long does it typically take to cook a Margherita pizza in a wood-fired oven?
A Margherita pizza cooked in a wood-fired oven at around 900°F (482°C) typically takes only 60-90 seconds to cook. This rapid cooking time is what allows the crust to become slightly charred while remaining soft and pliable inside.
Are there regional variations of the Margherita pizza in Italy?
While the core ingredients remain consistent, there can be slight regional variations in Italy. For example, in some areas, provolone or pecorino cheese might be used in addition to or instead of mozzarella. The specific type of tomato used might also vary based on local availability.
How can I make a decent Margherita pizza at home without a wood-fired oven?
While a wood-fired oven provides the best results, you can still make a good Margherita pizza at home. Using a pizza stone or baking steel preheated in a very hot oven (500-550°F) will help to achieve a crispy crust. Broiling the pizza for the final minute or two can also add some char.