The Pizza Margherita, recognised by pizzaphiles as the true Neapolitan pizza, is 120 this month. It was created to commemorate the visit to Naples by Queen Margherita of Savoy, the wife of Italian king Umberto I.
To get the real thing the base must be made of durum wheat flour, fresh yeast, water and sea salt. The topping consists of olive oil, San Marzano tomatoes in slices less than 8mm thick, fresh basil and buffalo milk mozzarella, in the red, white and green of the Italian flag.
It is then cooked for a very short time at 350C which means you need a proper bread oven.
But it’s worth it.
To get the real thing the base must be made of durum wheat flour, fresh yeast, water and sea salt. The topping consists of olive oil, San Marzano tomatoes in slices less than 8mm thick, fresh basil and buffalo milk mozzarella, in the red, white and green of the Italian flag.
It is then cooked for a very short time at 350C which means you need a proper bread oven.
But it’s worth it.
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