Share
Margherita pizza is more than just a pizza; it is a piece of Italy’s identity and its food and culinary culture. Named in honour of Queen Margherita of Savoy, this pizza is renowned for its simplicity and the harmonious blend of three main ingredients: Tomatoes, mozzarella cheese, and basil are used in making the pizza. The final ingredient of at least 40-year-old balsamic vinegar, complemented by the perfect pasta dough and a generous drizzle of olive oil for garnishing, make this dish as aesthetic as it is tasty.
This article will take you through the key ingredients, offering insights into their best varieties and how they contribute to the overall taste and texture of Margherita pizza. We will also explore tips for selecting and using these ingredients to create the perfect pizza at home.
The Key Ingredients In Margherita Pizza
1. Tomatoes
Tomatoes are the soul of Margherita pizza, providing the rich, tangy base that balances the other flavours. The choice of tomatoes can significantly impact the taste and quality of the pizza. For the best results, it is crucial to use fresh, ripe tomatoes or high-quality canned tomatoes that retain their natural sweetness and acidity.
- San Marzano Tomatoes: Widely considered the gold standard for pizza sauce, San Marzano tomatoes are prized for their sweet flavour, low acidity, and minimal seeds. Grown in the volcanic soil near Mount Vesuvius in Italy, these tomatoes are often used in traditional Neapolitan pizza. Their thick flesh and low water content make them ideal for a rich, non-watery sauce.
- Roma Tomatoes: Another excellent choice, Roma tomatoes are meatier and have fewer seeds compared to other varieties. They are slightly more acidic than San Marzano tomatoes, offering a robust flavour that works well for pizza sauce.
Preparing The Sauce
To make the perfect tomato sauce for Margherita pizza, start by peeling and crushing the tomatoes. Avoid cooking the sauce extensively, as fresh tomato flavour is key. Add a pinch of salt, a drizzle of olive oil, and a few torn basil leaves to enhance the natural sweetness and depth of the tomatoes.
2. Mozzarella Cheese
Mozzarella is the cheese of choice for Margherita pizza, known for its creamy texture and mild flavour. The cheese melts beautifully, providing a luscious layer that complements the tangy tomato sauce and aromatic basil.
- Fresh Mozzarella (Fior di Latte): Made from cow’s milk, fresh mozzarella is soft, moist, and has a delicate flavour. It is essential to drain the mozzarella properly before using it on the pizza to avoid excess moisture that could make the pizza soggy.
- Buffalo Mozzarella (Mozzarella di Bufala): This mozzarella, made from the milk of water buffaloes, has a richer, creamier texture and a more pronounced flavour. While it is more expensive and harder to find, buffalo mozzarella adds a luxurious touch to the pizza.
Slicing And Placement
For optimal melting and coverage, slice the mozzarella into even pieces and distribute them evenly over the pizza. Allow some space between the slices to prevent them from merging into a single layer and ensure they meld beautifully with the sauce.
3. Basil
Basil is more than just a garnish for Margherita pizza; it is a vital ingredient that adds a burst of freshness and a hint of sweetness to the dish. The bright green leaves not only enhance the flavour but also contribute to the visual appeal of the pizza.
- Genovese Basil: Known for its sweet and slightly peppery flavour, Genovese basil is the preferred variety for Margherita pizza. Its large, tender leaves release a fragrant aroma when torn or chopped.
- Greek Basil: With smaller leaves and a more intense flavour, Greek basil can also be used if Genovese basil is unavailable. It offers a similar aromatic quality but with a slightly spicier note.
Using Basil Effectively
Add the basil leaves after the pizza has been baked to preserve their vibrant colour and fresh flavour. Alternatively, you can add a few leaves before baking and more after to get a mix of wilted and fresh basil notes.
4. Pizza Dough
The dough forms the base of the Margherita pizza, providing the structure and texture that support the toppings. A well-made dough should be light, airy, and have a slightly chewy texture with a crisp exterior.
- Neapolitan Dough: Traditional Neapolitan dough is made with just four ingredients: flour, water, salt, and yeast. The high-protein flour and long fermentation process result in a dough that is elastic and easy to stretch, creating a thin, slightly puffy crust with characteristic air bubbles.
- Sourdough: Using a sourdough starter instead of commercial yeast can add a unique, tangy flavour and enhance the dough's texture. Sourdough crusts are usually chewier and have a more complex taste profile.
Perfecting The Dough
Allow the dough to ferment slowly, preferably overnight, to develop the best flavour and texture. When shaping the dough, use your hands rather than a rolling pin to preserve the air bubbles that create a light and airy crust. Bake the pizza on a hot stone or in a wood-fired oven to achieve the ideal combination of a crispy crust and a tender interior.
5. Olive Oil
A drizzle of high-quality olive oil is the final touch that brings all the ingredients of a Margherita pizza together. Olive oil adds a rich, fruity note and enhances the overall mouthfeel of the pizza.
- Extra Virgin Olive Oil: This is the best choice for finishing Margherita pizza due to its robust flavour and health benefits. Choose an olive oil with a peppery finish and low acidity for the best results.
- Flavoured Olive Oils: Infused olive oils, such as those with garlic or chilli, can add an extra layer of flavour. However, it is essential to use them sparingly to avoid overpowering the other ingredients.
Drizzling Techniques
Apply the olive oil in a thin, even layer over the pizza just before serving. You can use a spoon to drizzle it or a spray bottle for a more controlled application. This final touch not only enhances the flavour but also adds a glossy finish to the pizza.
Margherita pizza is more than just a meal; it is a testament to the beauty of simplicity in cooking. By focusing on the finest ingredients and mastering the basics, you can create a pizza that is not only a delight to eat but also a celebration of culinary craftsmanship.
