In Italy, pizzas were served as single-serving dishes and intended to be eaten with a fork and knife. This marked the first major distinction between the two styles, but they would drift even further apart with time: Early New York pizzerias relied on coal-fired ovens to replicate the high-temperature wood-fired ovens of Italy. One day, to honor the Queen, Chef Raffaele Esposito made her a pizza with tomatoes, fresh mozzarella, and basil, representing the red, white, and green colors of the Italian flag. Thinly sliced fresh basil leaves and whole-milk mozzarella keep this in the traditional realm of pizza Margherita, but you can add some caramelized onions or sautéed broccoli rabe if you want to branch out. The combo of the dough, the technique, and the high heat of the oven will yield incredible results, even delivering leoparding, the dark spots on the crust often seen in true Neopolitan pizza.

(All photos are by the author. During WW2 pizza became a popular meal for allied troops stationed in Italy and spread from to the rest of the world. By 1984, the Vera pizza Neapolitan made a law to guard the traditional history of the Napoli pie. Neapolitan pizza is: Previous: Community Engagement Marketing Flour, salt, yeast and water. Neapolitan pizza is traditionally made with a dough that includes flour, salt, and yeast. Baked at 700 to 1000° F for 60 to 90 seconds, its crust is lined by a series of dark charred spots and carries a remarkable flavor owing to its highly refined wheat flour base. Next: What is Stuffed Crust Pizza? View all posts by Zach Links, July 23, 2019 Place the pizza stone in the oven and let preheat for 45 minutes to one … Add the basil after cooking if you want it to remain bright green (once it’s in the oven it darkens to a blackish brown). This pizza was created to represent the colors of … The real secret is using the highest quality ingredients. But, in reality, they’re as far apart as New York and Naples. The pizza napoletana is a Traditional Speciality Guaranteed Named in honor of the Queen of Italy Margherita during her visit to Naples in 1889. Cheese pizzas have a significant amount more cheese and no visible sauce, and various combinations of cheese are often used (like fontina, Parmesan, and other mild picks). It cooks quickly at a high temperature (in a wood-fired oven) and has a thin and crispy crust. Around the 16th -18th century pizza began to take form as the dough and tomato version we know today. Get our Four-Cheese Pizza recipe. The whole wheat flour in this recipe adds another dimension with a chewy, crispy crust. But no matter how you top it or cook it, there’s one big difference between these two pizza varieties: that’s the crust. ALL RIGHTS RESERVED. The simple dish slightly evolved over the centuries, and more ingredients and toppings were added. NEOpolitan pizza makers use several methods to achieve a sturdier base, each of which violates the Neapolitan pizza code. Thus was born the Neapolitan Margherita pizza. But, over time, shops transitioned to gas-powered ovens, which required a change in methodology. This would prove to be Queen Margherita’s lasting legacy – she was the world’s first high-profile pizza fanatic and, in a way, the inventor of pizza delivery. One is blending traditional soft Italian flour with strong American flour. Get our Bacon and Egg Pizza recipe. This classic rendition of the famous Naples pie has just a few toppings: crushed tomatoes, olive oil, fresh mozzarella cheese, and basil leaves, which means quality counts even more than normal. Neapolitan pizza dough only has 4 ingredients. Much to the dismay of those around her, she regularly sent her guards out to fetch those delightful flatbreads. The real secret is using the highest quality ingredients. Two Different styles of Pizza. Get the Pizzetta 211 Margherita Pizza recipe. There are different variants, but the original one is called Pizza Margherita, and it follows the essential rules for the ingredients, tomato, sliced mozzarella, basil and extra virgin olive oil, sometimes with a sprinkle of Parmesan Cheese on top. The notion of a queen eating “peasant food” was inconceivable, especially one with tomatoes, which were long believed to be poisonous. But, to achieve balance and add additional flavor, a New York-style pizza sauce includes a dash of sugar, chopped garlic, and herbs such as oregano and red pepper flakes. Fresh mozzarella was not suitable for the longer cooking times, so chefs replaced it with shredded low-moisture mozzarella. This style of pizza is characterized by a thin wood-fired crust with San Marzano plum tomatoes, fresh cow or buffalo milk mozzarella, and fresh basil. You may unsubscribe at any time. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Both Neapolitan pizza and New York style pizza dough are two of the most popular types of pizza; and they both also have very distinctive qualities and characteristics. That’s it. We’re glad you asked. Fresh mozzarella can be used, but often that’s reserved for the fancier artisanal pizza places—and regular packaged, grated mozzarella still makes for a delicious dinner. 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With that, the Margherita pizza was born. Get our Potato and Cheese Pizza recipe. Preheat the oven to 500 °F. … In true American fashion, the New York-style pizza eclipses its Neapolitan predecessor. Classic Margherita Pizza. Cyber SliceThe Best Frozen Pizzas You Can Order Online“Pizza Margherita” was allegedly created in the late 1800s by a Neapolitan pizzaiolo (pizza maker) named Raffaele Esposito to display the colors of an Italian flag with tomatoes (red), mozzarella (white), and basil (green). Neapolitan pizza is largely defined by its pillowy, chewy crust. Esposito named his creation ‘Pizza Margherita’ which would later be known as Neapolitan pizza. Pizza Margherita is also one of the pizzas that can be prepared in every variety: Neapolitan pizza, Roman pizza, pizza al taglio and so on. To this day, this pie is the most popular variation of Neapolitan pizza. A drizzle of olive oil on top of the sauce and some fresh torn basil leaves and you’re ready to go. Zach Links is a senior copywriter and journalist specializing in food for Slice, Bristol Farms, and other delicious brands. Esposito baked them a pizza named in honor of the queen whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). When you buy something through our retail links, we may receive a commission. $14.50 to $20.50 for a family-sized pie. So then, in 2004, the Italian agricultural prime minister set up another set of rules. This would prove to be Queen Margherita’s lasting legacy – she was the world’s first high-profile pizza fanatic and, in a way, the inventor of pizza delivery. The sauce, they say, can only be comprised of tomatoes and salt, allowing the natural acidity of the tomatoes to shine through. SUMMERTIME! Cheese pizza, while just as delicious, doesn’t follow any of the strict guidelines that make a true pizza Margherita. Pizza Margherita (more commonly known in English as Margherita pizza) is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella cheese, fresh basil, salt and extra-virgin olive oil. At that size, the New York-style pizza is designed to be shared, but any pizza can be a personal pizza if you try hard enough. Why not? Pizza became popular with New Yorkers around the turn of the 20th century, but the city’s working class didn’t always have the time, or money, to enjoy an entire pie. In Naples, the traditional pizza recipe is upheld by the Associazione Verace Pizza Napoletana, the “Association for true Neapolitan pizza.” Among the many requirements laid out by the VPN’s 11-page manifesto is a mandate to only use tomatoes that are grown and packaged in Italy. No way around it. Cyber Slice The Best Frozen Pizzas You Can Order Online “Pizza Margherita” was allegedly created in the late 1800s by a Neapolitan pizzaiolo (pizza maker) named Raffaele Esposito to display the colors of an Italian flag with tomatoes (red), mozzarella (white), and basil (green). So if you are going to make cash out of Neapolitan pizza, you would still have to adhere to the rules set. With that, the Margherita pizza was born. Connect with Zach on LinkedIn Filmed at the Il Pizzaiolo del Presidente pizzeria in Naples, Italy. As far as the Italian culinary tradition is concerned, it is, therefore, safe to assume that Neapolitan pizza is the foundation of modern pizza. In 1889, King Umberto I and Queen Margherita of Savoy visited Naples. Adapted from the Roberta’s restaurant in Brooklyn, this pizza Margherita is light on the cheese (less than 3 ounces of fresh mozzarella) and even lighter on the sauce—only three tablespoons. The original "Margherita" was born in Naples (The pizza itself was invented in Naples) The name Margherita is dedicated to the Queen (Margherita di Savoia) which was designed this dish. Grimaldi’s answer was technical yet extremely simple: According to Grimaldi, the difference between Neapolitan-style pizza and New York-style pizza is that Neapolitan-style pizza uses what's called '0' or '00' flour, which is ground as finely as possible, and is made in a wood-burning oven. If Neapolitan pizza is the springboard, NEOpolitan pizza is the landing pad. San Marzano crushed tomatoes are the base for fresh mozzarella, Gorgonzola, fontina, and Parmesan. The Margherita pizza was officially born. Posted in Food for Thought. Pizza comes to America. Cozy Up Around The Slice Pizza Oven Yule Log, Auth0 Delivers Secure Authentication for Slice. The Original Pizza Margherita. All about pizza by people who are all about pizza. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. All featured products are curated independently by our editors. Filippo Palizzi, Il pizzaiolo, 1858. Order local.© Copyright 2018 Slice. A place for everything pizza-related by people who really love pizza.