![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Pizza_Margherita_stu_spivack.jpg/640px-Pizza_Margherita_stu_spivack.jpg&w=640&q=50)
Pizza Margherita
Pizza style typical of Naples, Italy / From Wikipedia, the free encyclopedia
Pizza Margherita or Margherita pizza[1] is a typical Neapolitan pizza, roundish in shape with a raised edge (the cornicione) and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil.[2][3] The dough is made by mixing water, salt and yeast (sourdough, fresh or dry brewer's yeast) with flour (00 or 0).[3]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Neapolitan_pizza.jpg/640px-Neapolitan_pizza.jpg)
![]() | |
Alternative names | Margherita pizza |
---|---|
Type | Pizza |
Place of origin | Naples |
Region or state | Italy |
Created by | Raffaele Esposito |
Invented | 1889 |
Main ingredients | Canned tomatoes, mozzarella, basil, extra virgin olive oil |
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Lavagna_100_anni_Margherita.jpg/640px-Lavagna_100_anni_Margherita.jpg)
The dough is stretched by the pizzaiolo ('pizza maker') in a motion going outwards from the center, pressing with the fingers of both hands on the dough ball, and flipping it several times, shaping it into a disc.[3] It is then topped and baked in an oven, which is traditionally made of brick and wood-fired (electric or gas ovens are also used).[4] Pizza Margherita is usually served hot on a plate or folded into four and wrapped in paper (pizza a portafoglio or a libretto).[5][6]