Hello my name is Rosemarie De Martino. I was born in Naples ( Napoli ), Italy. Therefore I am very, very bias when it comes to cooking and recipes! ( tongue firmly in cheek! ) Hey, you might just come to adore them as I and many of my friends, do.
Okay, so switch the printer ON, or paper and pen ready and let’s start!
You cannot, go onto any other recipes, until you perfect the most famous recipe from Napoli~
La Margherita~

This is my favorite pizza. Named after Queen Margherita, wife of Italy’s King Umberto I,this classic has the simple,yet highly flavourful combination of fresh basil and tomatoes.
‘ Classic Pizza Dough (see separate recipe)
‘ 4 ounces fresh tomatoes, coarsely chopped, or 5 ounces canned tomatoes, drained and chopped
‘ 12 ounces fresh cherry tomatoes, cut into 1/4″ thick slices
‘ 16 ounces mozzarella di bufala ( if you can get it? There are some Italian supermarkets that are now importing this special mozzarella ), cut into 1/4″ thick slices
‘ 30 fresh basil leaves
‘ Sea salt to taste
‘ 2 tablespoons extra-virgin olive oil
Preheat oven to maximum temperature.
Pat and then stretch each ball of dough to a thickness of 1/4″, leaving outer edge slightly thicker. Each round will be about 10″ in diameter. Place rounds on a flour-dusted pizza paddle. Place some chopped tomatoes in the center of the dough disk and, with a circular motion, spread it uniformly over the round, leaving 1/2″ rim.
Distribute mozzarella evenly over the surface of the tomatoes. Layer sliced cherry tomatoes on top of mozzarella. Sprinkle each pizza evenly with sea salt and top with 2 or 3 leaves of basil. Drizzle olive oil in a spiral motion from the center to outer edge. Slide each pizza onto pizza stone and bake for 1 to 11/2 minutes, or until edges are golden brown. Remove from oven, garnish with remaining basil leaves, and serve at once.
Classic PizzaDough
‘ 1 package active dry or fresh yeast
‘ 1 teaspoon honey
‘ 1 cup warm water (105 F to 115 F)
‘ 3 cups all-purpose flour
‘ 1 teaspoon kosher salt
‘ 1 tablespoon extra-virgin olive oil, plus more for brushing
In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a food processor, combine the flour and salt i and pulse once or twice. Add the remaining ingredients and process until the dough begins to form a ball.
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer until smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
To prepare each pizza, dip the ball of dough into flour and shake off the excess flour. Place the dough on a clean, lightly floured surface stretch into an 8-inch circle.
Makes four 8-inch pizza crusts.
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pizza margherita
Image by eraine
Very tasty margherita at Mario Batali’s Enoteca San Marco restaurant in the Venetian Hotel, Las Vegas.

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