Q1: What is the real story behind the Margherita pizza?

Legend has it that in 1889, the famous Neapolitan pizza maker Raffaele Esposito was tasked with creating a pizza for the visiting Queen Margherita of Savoy. He created a pizza with the colors of the new Italian flag: red tomatoes, white mozzarella, and green basil. The queen loved it, and the Pizza Margherita was born!

Q2: What are San Marzano tomatoes, and do I really have to use them?

San Marzano is a special variety of plum tomato that is grown in the fertile, volcanic soil near Mount Vesuvius in Italy. They are prized by chefs and Italian home cooks for their wonderfully sweet flavor, low acidity, and dense, fleshy texture with very few seeds . For a truly authentic, vibrant, and not-watery sauce, they are highly recommended. Look for cans that have the "D.O.P." seal, which certifies their origin.

Q3: How do I keep my pizza from getting a soggy middle?

There are a few key secrets! First, be sure to use a very hot oven . Second, do not use too much sauce—a thin, even layer is all you need. Third, and most importantly, if you are using fresh mozzarella that is packed in water, it is crucial to slice or tear it first and let it drain on a paper towel for about 15-20 minutes to remove as much of the excess moisture as possible.

Q4: Can I make this pizza ahead of time for a party?

This pizza is at its absolute best when it is baked and served fresh. However, you can prepare your pizza dough and your tomato sauce ahead of time and store them in the refrigerator. This makes the final assembly incredibly fast.

Q5: Can I make this recipe vegan?

Yes! To make this recipe vegan, simply be sure to use a brand of pizza dough that does not contain any eggs or dairy. Then, you can substitute the fresh mozzarella cheese with your favorite brand of high-quality, dairy-free, shredded or sliced mozzarella substitute.

The Best Authentic Margherita Pizza (Classic & Easy Recipe!)

A classic and simple recipe for an authentic Margherita Pizza. This dish features a simple, fresh, no-cook tomato sauce made in a food processor with high-quality San Marzano tomatoes, olive oil, and garlic. A homemade or store-bought pizza dough is stretched, topped with the sauce and pieces of fresh mozzarella cheese, and then baked in a very hot oven until the crust is crisp and browned. The pizza is finished with a garnish of fresh basil leaves, a sprinkle of red pepper flakes, and a drizzle of olive oil after it comes out of the oven.

Author: Grace

Ingredients

1 (28-ounce) can whole San Marzano tomatoes
2 teaspoons extra-virgin olive oil, plus more for drizzling
2 small garlic cloves
½ teaspoon sea salt
Cornmeal, for dusting the baking sheet
1 pound pizza dough (store-bought or homemade)
8 ounces fresh mozzarella cheese, torn or thinly sliced
Fresh basil leaves
Red pepper flakes, for sprinkling

Instructions

Preheat the oven to 500°F. If using store-bought dough, let it sit at room temperature for at least 30 minutes to make it easier to stretch.
Make the Sauce: In a food processor, combine the tomatoes and their juices, 2 teaspoons of olive oil, the garlic, and the salt. Process until smooth.
Dust a baking sheet with cornmeal. Place the pizza dough on the baking sheet and stretch it into a large oval or circle.
Spread a heaping ½ cup of the prepared tomato sauce evenly over the pizza dough, leaving a 1-inch border for the crust.
Top the sauce with the pieces of mozzarella cheese.
Transfer the baking sheet to the hot oven and bake for 10 to 12 minutes, or until the crust is browned and the cheese is bubbly.
Remove the pizza from the oven. Top with fresh basil leaves and a sprinkle of red pepper flakes.
Drizzle with a little more olive oil before slicing and serving.

Notes

Baking the pizza at a very high temperature is a key technique for achieving a crisp, pizzeria-style crust.
Using high-quality San Marzano tomatoes will result in a sweeter, more flavorful sauce.
The fresh basil is added after the pizza is baked to preserve its delicate, fresh flavor and prevent it from burning.
The recipe makes more sauce than is needed for one pizza; the extra can be refrigerated or frozen for later use.

Find it online: https://www.eatswithsoul.com/margherita-pizza/