Pizza Margherita

1989 commemorative plaque in Naples marking the 100th anniversary celebration of the creation of pizza Margherita Uncooked pizza Margherita on a pizza peel Pizza Margherita, also known as Margherita pizza, is, together with the pizza marinara, the typical Neapolitan pizza. It is roundish in shape with a raised edge (the cornicione) and seasoned with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil. The dough is made by mixing water, salt, and yeast (either sourdough, or fresh or dry baker's yeast) with flour (00 or 0).

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. 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). Pizza Margherita is usually served hot on a plate or folded into four and wrapped in paper (pizza a portafoglio or a libretto).