Margherita

Margherita is a pizza originating in Naples, Italy. It is a classic Neapolitan pizza named in honor of Queen Margherita of Savoy after a 1889 visit to the city, though some accounts attribute its creation to chef Raffaele Esposito.

The pizza features a simple topping of tomato sauce, fresh mozzarella, and fresh basil, arranged to evoke the colors of the Italian flag: red, white, and green. The dough is made from soft wheat flour, water, salt, and yeast, allowed to ferment, and is hand-stretched to a thin center with a puffy edge.

Traditionally cooked in a wood-fired oven at very high heat, around 430-485°C, for a short time until the crust is blistered and lightly charred. The cheese is typically mozzarella di bufala or Fior di latte; the tomato is usually San Marzano or other peeled plum tomatoes; olive oil is sometimes added before baking or after.

Authenticity standards are maintained by organizations such as the Associazione Verace Pizza Napoletana, which prescribes specific ingredients (type 00 flour, San Marzano tomatoes, mozzarella; hydration levels, rising times, and baking conditions) and hand-stretched dough cooked in a wood-fired oven. Variants include Margherita with buffalo mozzarella (Margherita di Bufala) and Margherita with extra basil.

Beyond the food, the name Margherita can refer to a feminine given name used in Italy and in other cultures.

Margherita remains widely recognized as a symbol of Neapolitan and Italian culinary tradition and is frequently included on pizza menus worldwide as a benchmark for simplicity and quality.