Do you know the Name behind Pizza Margherita if not lets find out how it has gain its name
Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, topped with combinations of fresh basil, salt and extra-virgin olive oil. Together with Pizza Marinara is the most popular Italian pizza.
The pizza Margherita represents one of the symbols of Italian cuisine throughout the world.
Pizzeria Brandi’s chef, Invented in June 1889 a dish called “Pizza Margherita” in honor the Queen of Italy , the color combination of its ingredients is not accidental: the red tomato, white mozzarella and green basil, represent the Italian flag. Although the creation of pizza Margherita is relatively recent, the pizza has very ancient origins. Even the ancient Egyptians were making a flat bread baked in the oven that can be considered a sort of ancestor of pizza.
But source relating to the preparation of food similar to pizza are present throughout the history of Mediterranean civilization: disks of leavened dough baked or grilled and served as both sweet and savory dishes, were already popular at the time of the Etruscans and continued to be reproduce by Europeans until the Middle Ages.
The combination of pizza with tomato sauce was born in Naples in 1730, when for the first time the traditional Neapolitan bread was paired with tomato sauce, which found in Spain. That fortunate combination became Name as pizza, first a symbol of Neapolitan cuisine and later of Italian food in general.
How you can make pizza Margherita here is the recipe below,
On a marble flat work surface, shape the flour into a well. So that it shape like round or circle and then place the yeast, salt and warm water in the center. Make sure salt is not in touch with Yeast.
Knead the dough vigorously with your hands for 20-30 minutes, or in a mixer, until the dough is soft and smooth. Take that dough out from Mixer with right consistency
Then adding a bit of water or flour if require, shape the dough into a ball Shape, the let it cover with a plastic cling foil so that the dough is protected from the air. Let rise as it has contain Yeast for 3 or 4 hours at room temperature for about an hour in a warm place. Best if you have a hi tech oven then its best let it rise inside else keep it in warm place.
After the accumulated time you will notice that the dough has doubled in volume.
As soon as the loaves have doubled in volume, prepare the tomato sauce, if you are using fresh tomatoes or can tomato make sure you have proper sauce else your pizza won’t get baked nicely, make tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt and place it in a bowl.
Roll out the dough: give it a quick knead the dough so that excess air is blown off, then flattening them using your fingers then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
Use a spoon back to spread a good amount of tomato sauce which you have prepared to go on the pizza. Then, cover with mozzarella Scatter with cheese Garnish with a couple leaves of basil, drizzle with olive oil and season. and bake in a 480° F oven for 8-10 mins until crisp.
Once ready, remove the pizza from the oven. Serve with a little more olive oil, and basil leaves
I hope you will surely try it if you can’t yes still you can have hot and fresh Classic Margherita Cheese which you can order from Pizza Hut Or Dominos Pizza.