History of the Margherita Pizza

The most popular account of the invention of the margherita pizza starts in 1861, which was the year Italy unified. In 1889, King Umberto I and Queen Margherita visited Naples, which had formerly been the capital of the southern kingdom.

Supposedly, Queen Margherita was bored of the gourmet French food that was very popular with European royalty. As such, she summoned Raffaele Esposito, who was the most famous pizza-maker in Naples at the time. Queen Margherita commissioned Esposito to make three different pizzas for her.

Legend has it that the first two pizzas that Esposito and his wife made were not to the Queen’s tastes. These included pizza marinara, which featured garlic, and pizza Napoli, which featured anchovy. The third pizza—inspired by the colours of the Italian flag—the Queen approved. Esposito immediately named the pizza after Queen Margherita and asked her for a Royal Seal.

It's Not Pizza Napoletana if You Don't Follow the Rules

Neapolitan pizza is one of the most loved foods in the world, and one of the reasons is that it follows very specific guidelines to ensure a product that is consistent and that can respect the amazing original taste of Italy even when enjoyed in other countries.

The diameter must be no more than 35 cm (14 inches) in diameter and no thicker than 1/3 of a centimetre at its centre
The tomato base must be made from the San Marzano variety of tomatoes
The olive oil used must be extra virgin
The cheese topping is buffalo mozzarella or Fior Di Latte
The oven must be wood-fired, and the pizza must cook in less than two minutes
The dough must be hand stretched. The use of rolling pins or dough rollers is not permitted
The dough must be made using a 48hr to 72hr fermentation process