Pizza Margherita
Pizza Margherita
Description
Pizza Margherita is a national treasure in Italy, though connoisseurs maintain that its spiritual home is Naples. Throughout Italy, you'll find interpretations that vary slightly by region - Roman versions tend to have a thinner, crispier base while northern Italian versions might use local cheeses. What remains consistent is the commitment to quality ingredients and traditional preparation methods.
Dietary Information
Milk
Wheat
Vegetarian
Vegan
Optional
This dish contains gluten
Serving information
Serving style
Traditionally served as an individual, unsliced pizza on a plate, eaten with knife and fork. Some places offer 'pizza a portafoglio' (folded like a wallet) for takeaway.
Quick facts
Many traditional pizzerias only open for dinner (7 PM - midnight). Tourist areas have places open all day (12 PM - 12 AM).
Safety Tips
What to Look For
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Wood-fired oven with visible flames
Traditional wood-fired ovens reach temperatures of 430-480°C (800-900°F), which ensure proper cooking and kill potential pathogens. The flame should be visible.
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Fresh mozzarella being cut for each pizza
High-quality pizzerias use fresh mozzarella (fior di latte) that's cut or torn shortly before use, not pre-shredded or pre-sliced that's been sitting out.
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Busy pizzeria with high turnover
Ingredients won't sit out long, and everything from dough to toppings will be fresher. In Naples, the best places often have lines.
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Clean workspace visible to customers
Many traditional pizzerias have open kitchens. Look for clean counters, organized ingredient stations, and proper handling procedures.
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Properly risen and cooked dough
The pizza should have air bubbles in the crust and show proper cooking with some charring. Undercooked, dense dough can lead to digestive issues and indicates poor preparation.
What to avoid
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Pre-made or reheated pizzas
Authentic Pizza Margherita should be made to order and served immediately. Avoid places that seem to reheat or pre-prepare components.
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Excessively thick or uniformly flat crust
This indicates either improper dough preparation or the use of a rolling pin (not traditional), affecting both authenticity and quality.
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Shredded or processed mozzarella
Traditional Pizza Margherita uses fresh mozzarella torn into pieces, not pre-shredded cheese, which often contains anti-caking additives.
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Tomato paste instead of fresh tomato sauce
Proper Margherita uses crushed San Marzano tomatoes, not thick paste. The sauce should be bright red and relatively light.
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Dried basil instead of fresh leaves
Traditional Pizza Margherita should have fresh basil leaves, which are more flavorful and visually appealing than dried herbs.
Price information
Price range
Budget tips
- Prices increase significantly in tourist areas; walk a few blocks away from major attractions.
- Lunch specials (€5-8) often include a Pizza Margherita, drink, and sometimes dessert.
- Standing at the counter ('al banco') can be cheaper than sitting at a table.
- 'Pizza a portafoglio' (wallet pizza) is an affordable street food version at €1.50-3.
Value indicators
- Wood-fired oven visible from dining area.
- Proper leopard-spotting (char) on the crust.
- Fresh basil leaves, not dried herbs.
- Chunks of fresh mozzarella, not a uniform layer of cheese.
- San Marzano tomatoes mentioned on the menu.
Where to Find This Dish
City Centers
Most Italian cities have historic pizzerias in their central areas, though these can be tourist-oriented.
Historic piazzas, Cathedral squares
Lunch, Early Dinner
Residential Neighborhoods
For more authentic experiences and better prices, head to neighborhood pizzerias where locals eat.
Local streets away from tourist zones
Dinner (8 PM - 10 PM)
Food Markets
Some Italian markets have pizza vendors selling simpler versions like 'pizza a portafoglio'.
Covered markets, Weekly street markets
Morning, Lunch
Vendor Tips
- Places with 'Verace Pizza Napoletana' certification typically maintain high standards.
- A limited menu often indicates specialization and quality.
- Avoid pizzerias with photos of food displayed outside or multilingual menus targeting tourists.
How to Order
Regional Variations
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Pizza Napoletana Margherita Extra
(Pizza Napoletana Margherita Extra)
A premium version made with buffalo mozzarella (mozzarella di bufala) instead of fior di latte. It has a more rich, tangy flavor.
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Pizza Margherita with Double Mozzarella
(Pizza Margherita Doppia Mozzarella)
Contains twice the standard amount of cheese for those who prefer a more indulgent pizza.
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Pizza Margherita D.O.P.
(Pizza Margherita D.O.P.)
Made exclusively with certified D.O.P. (Protected Designation of Origin) ingredients, including San Marzano tomatoes from the volcanic plains south of Mount Vesuvius and Mozzarella di Bufala Campana.
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Pizza Margherita with Cornicione Stuffed with Ricotta
(Pizza Margherita con Cornicione Ripieno di Ricotta)
Modern variation where the crust rim is stuffed with ricotta cheese, sometimes mixed with pepper or other seasonings.
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Pizza Margherita a Portafoglio
(Pizza Margherita a Portafoglio)
A smaller version that's folded in half (like a wallet) for street consumption, typically sold by vendors for eating on the go.
Cultural context
History
While flatbreads with toppings have existed for centuries, Pizza Margherita as we know it was reportedly created in 1889 by pizzaiolo Raffaele Esposito of Pizzeria Brandi in Naples. According to popular tradition, he prepared three different pizzas for Queen Margherita of Savoy during her visit to the city. The queen preferred the version with tomatoes, mozzarella, and basil, which coincidentally displayed the colors of the Italian flag. Esposito named this creation 'Pizza Margherita' in her honor. By 2009, the European Union granted Traditional Specialty Guaranteed status to Pizza Napoletana, protecting its authentic preparation methods.
Local significance
Pizza Margherita represents Italian culinary philosophy: excellence through simplicity and quality ingredients. It's a source of national pride and cultural identity.
Eating customs
- Start at the tip or cut small pieces from anywhere on the pizza.
- It's acceptable to fold a piece if it's too floppy to stay on your fork.
- The cornicione (crust edge) is meant to be eaten, not left on the plate.