🍅 The Art of Pizza The Queen of Pizzas — The Perfect Margherita
The simplicity of perfection
There are few dishes as universally loved or as deceptively simple as the Margherita pizza. A perfect balance of exceptional authentic dough, tomato, mozzarella and basil, it is the very definition of Italian elegance and proof that when ingredients are exceptional, less truly is more.
The Margherita’s story is steeped in Italian pride. In 1889, Queen Margherita of Savoy visited Naples where the pizzaiolo Raffaele Esposito created a pizza inspired by the colours of the Italian flag, red tomato, white mozzarella and green basil. The Queen adored it, and the pizza that now bears her name became a symbol of Italian culinary heritage.
More than a century later, the Margherita remains the benchmark by which all pizzas are judged. It looks effortless, yet true mastery lies in precision, the dough, the timing, the bake.
The Base The Biga Foundation
At the heart of this pizza is the biga dough, a pre-fermented base that develops over seventy two hours for lightness, strength and flavour.
The slow fermentation allows the gluten to relax and flavour to mature, creating a dough that bakes to a crisp yet tender base with an airy golden crust.
To create the Queen of Pizzas, every ingredient must be exceptional:
San Marzano Tomatoes: Grown in the volcanic soil near Mount Vesuvius, these tomatoes are naturally sweet with balanced acidity. Crush them by hand for a rustic, vibrant sauce.
Fior di Latte Mozzarella: Fresh cow’s milk mozzarella that melts smoothly and lightly caramelises under high heat.
Fresh Basil: Torn by hand to release its peppery aroma.
Sea Salt: Just a pinch to draw out the tomato’s sweetness.
Capezzana Extra Virgin Olive Oil: Drizzle lightly before serving, its elegant, grassy finish lifts every bite.
This is the soul of Italian cooking, simple ingredients treated with respect.
Method The Art of Technique
Prepare the Dough
Use the 72 hour biga dough and allow it to come to room temperature for five to six hours before shaping. Each ball should be soft, elastic and full of air.
Shape the Base
Dust your surface with fine semolina. Stretch gently from the centre, keeping the edge thick for a beautiful cornicione.
Make the Sauce
Hand crush San Marzano tomatoes with a pinch of sea salt. Do not cook the sauce, let the oven’s heat bring it to life.
Assemble
Spread a thin layer of sauce, leaving the edge bare. Tear and scatter Fior di Latte mozzarella evenly, followed by fresh basil leaves.
Preheat and Check Temperature
Fire up your Alfa Forni Pizza Oven to 420°C.
Use the ETI Infrared Thermometer to check that the stone has reached the perfect temperature before launching your pizza.
Bake with Precision
Using your Alfa Peel Set, launch the pizza onto the hot stone.
Bake for 60 to 90 seconds, turning once or twice until the crust blisters and the mozzarella bubbles.
It is easy to make a Margherita, but crafting a perfect one takes patience, skill and attention to detail. Every step, from fermentation to firing, shapes the flavour and texture of the final pizza.
This is pizza stripped back to its essence, a harmony of fire, dough and pure Italian ingredients.
When the crust blisters, the mozzarella melts and the olive oil glows golden in the light, that is when simplicity becomes art.
Selecting the Perfect Beef Cuts The Beefer is hot, REALLY hot. Reaching temperatures of up to 1500°F, this German-designed grill delivers blazing heat that typical gas or charcoal grills cannot match. It functions like a professional salamander grill, giving home cooks restaurant-quality results in minutes. This extreme heat allows you to achieve the perfect Maillard [...]
Anchovy& Kale Chimichurri with Goats Gouda Pizza! This pizza tastes fresh and spicy with a tangy quality from the melted goat’s cheese and zingy lime running through the chimichurri. It’s a super twist on a classic tomato sauce base with the kale providing some earthy depth. Serve with pickled veg and a peppery wild rocket [...]
Ploughman's Pizza! If I’m honest I wasn’t sure how this pizza would turn out, but I must confess I loved it. What’s not to like? Stone baked pizza dough, wood-fired grilled cheddar, pickled onions, sliced west country ham and a hidden layer of homemade piccalilli. Perfect to enjoy in the garden this autumn. Serve with [...]
White pizza clearly lacks one thing. Tomato. But ‘lacks’ probably isn’t the right word. White pizza came from Rome’s traditional bread bakers, who threw a lump of dough in the oven to check its temperature. Over the years, they started wiping on olive oil, scattering salt and adding some garlic – until they realised they [...]
The Art of Pizza – The Queen of Pizzas, The Perfect Margherita
🍅 The Art of Pizza The Queen of Pizzas — The Perfect Margherita
The simplicity of perfection
There are few dishes as universally loved or as deceptively simple as the Margherita pizza. A perfect balance of exceptional authentic dough, tomato, mozzarella and basil, it is the very definition of Italian elegance and proof that when ingredients are exceptional, less truly is more.
The Margherita’s story is steeped in Italian pride. In 1889, Queen Margherita of Savoy visited Naples where the pizzaiolo Raffaele Esposito created a pizza inspired by the colours of the Italian flag, red tomato, white mozzarella and green basil. The Queen adored it, and the pizza that now bears her name became a symbol of Italian culinary heritage.
More than a century later, the Margherita remains the benchmark by which all pizzas are judged. It looks effortless, yet true mastery lies in precision, the dough, the timing, the bake.
The Base The Biga Foundation
At the heart of this pizza is the biga dough, a pre-fermented base that develops over seventy two hours for lightness, strength and flavour.
The slow fermentation allows the gluten to relax and flavour to mature, creating a dough that bakes to a crisp yet tender base with an airy golden crust.
Follow our full guide here:
👉 The Art of Pizza The 72 Hour Biga Dough
The Ingredients Less is More
To create the Queen of Pizzas, every ingredient must be exceptional:
This is the soul of Italian cooking, simple ingredients treated with respect.
Method The Art of Technique
Use the 72 hour biga dough and allow it to come to room temperature for five to six hours before shaping. Each ball should be soft, elastic and full of air.
Dust your surface with fine semolina. Stretch gently from the centre, keeping the edge thick for a beautiful cornicione.
Hand crush San Marzano tomatoes with a pinch of sea salt. Do not cook the sauce, let the oven’s heat bring it to life.
Spread a thin layer of sauce, leaving the edge bare. Tear and scatter Fior di Latte mozzarella evenly, followed by fresh basil leaves.
Fire up your Alfa Forni Pizza Oven to 420°C.
Use the ETI Infrared Thermometer to check that the stone has reached the perfect temperature before launching your pizza.
Using your Alfa Peel Set, launch the pizza onto the hot stone.
Bake for 60 to 90 seconds, turning once or twice until the crust blisters and the mozzarella bubbles.
Remove the pizza using your turning peel. Drizzle with Capezzana Extra Virgin Olive Oil and serve immediately.
The Art of Balance
It is easy to make a Margherita, but crafting a perfect one takes patience, skill and attention to detail. Every step, from fermentation to firing, shapes the flavour and texture of the final pizza.
This is pizza stripped back to its essence, a harmony of fire, dough and pure Italian ingredients.
When the crust blisters, the mozzarella melts and the olive oil glows golden in the light, that is when simplicity becomes art.
Make it with EatAlfresco
Create your own masterpiece with:
🔥 The Alfa Forni Pizza Oven Collection
🔥 The Alfa Peel Set
🔥 The ETI Infrared Thermometer
🔥 The Capezzana Extra Virgin Olive Oil
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
The Beefer Grill: Selecting the Perfect Beef Cuts
Anchovy & Kale Chimichurri with Goats Gouda Pizza
Ploughman’s Pizza
What goes into a white pizza