How to Make Authentic Pizza Margherita (Naples) — The Queen of Pizzas

Pizza Margherita is the most iconic pizza from Naples, Italy, and a global symbol of Italian cuisine. With its simple yet perfect combination of tomato, mozzarella, and basil, it represents the colors of the Italian flag and the essence of Neapolitan food culture. Here’s how to make a true Pizza Margherita at home—and the fascinating story behind its royal name.

The Origins of Pizza Margherita

Pizza Margherita’s roots stretch back to Naples in the late 19th century. While pizzas topped with tomato, mozzarella, and basil existed in Naples since at least the early 1800s, legend credits the pizza’s name to a royal visit in 1889. Queen Margherita of Savoy and King Umberto I visited Naples, and the famed pizzaiolo Raffaele Esposito was asked to prepare pizzas for the queen at the Royal Palace of Capodimonte. Of the three pizzas he made, the queen’s favorite was topped with red tomatoes, white mozzarella, and green basil—mirroring the Italian flag’s colors. Esposito named it “Pizza Margherita” in her honor, and a letter of royal appreciation is still on display at Pizzeria Brandi, the alleged birthplace of this classic.

Though some historians debate the details, there’s no doubt that Pizza Margherita became a culinary landmark, elevating humble Neapolitan street food to a symbol of national pride and inspiring pizzerias around the world.

Ingredients

For one large pizza (about 12 inches):

250–270g (about 9 oz) Neapolitan pizza dough (homemade or high-quality store-bought)

1 cup canned whole San Marzano tomatoes

100g (3.5 oz) fresh mozzarella (fior di latte or mozzarella di bufala)

Fresh basil leaves

Sea salt

Extra virgin olive oil

Step-by-Step Instructions

1. Make the Dough (Neapolitan Style)

Mix water and sea salt in a bowl. Add a small amount of flour and dissolve fresh yeast into the mixture.

Gradually add the rest of the flour, mixing until a dough forms.

Knead on a floured surface until smooth and elastic, about 10–15 minutes.

Cover and let the dough rest at room temperature for at least 18 hours for best flavor and texture.

Divide into balls (about 270g each) and let rise for another 4–6 hours.

2. Prepare the Sauce

Season with a pinch of salt and a few torn basil leaves. No need to cook the sauce.

3. Stretch the Dough

On a floured surface, gently stretch the dough ball into a 12-inch round, working from the center out and leaving a 1cm rim for the crust. Avoid using a rolling pin to preserve the air bubbles for a light, chewy edge.

4. Assemble the Pizza

Spread a thin layer of tomato sauce over the dough, leaving the border uncovered.

Tear the mozzarella into pieces and distribute evenly over the sauce.

Add a few fresh basil leaves and drizzle with extra virgin olive oil.

5. Bake

For best results, bake in a wood-fired oven at 450°C/842°F for 60–90 seconds, turning halfway through.

At home, preheat a pizza stone or steel at the highest oven temperature (500–550°F/260–290°C) for at least 45 minutes. Bake the pizza for 7–10 minutes, or until the crust is puffed and lightly charred and the cheese is melted.

6. Serve

Remove from the oven, add a few more fresh basil leaves, and drizzle with a bit more olive oil.

Slice and enjoy immediately—the true taste of Naples!

Why Pizza Margherita Is Special

Pizza Margherita is more than just a pizza—it’s a celebration of Italian history, simplicity, and pride. Its three toppings—tomato, mozzarella, and basil—create a perfect balance of flavors and textures, and its story connects every bite to the heart of Naples and the Italian nation. Whether cooked in a wood-fired oven or your home kitchen, making Pizza Margherita is a delicious way to experience a piece of culinary royalty.

How to Make Authentic Lasagna al Forno — The Story Behind Italy’s Famous Baked Pasta

Lasagna al forno is one of Italy’s most beloved comfort foods, featuring layers of pasta, rich ragù (meat sauce), creamy béchamel, and plenty of cheese, all baked until bubbly and golden. This classic dish hails from the Emilia-Romagna region, particularly Bologna, and is a staple of Italian family gatherings and Sunday lunches.

The Origins of Lasagna al Forno

Lasagna has ancient roots, with references dating back to Roman times, but the version we know today took shape in Emilia-Romagna during the Middle Ages. The key innovation was the use of ragù alla bolognese—a slow-cooked meat sauce—and béchamel, a creamy white sauce introduced from France. In Bologna, lasagna is traditionally made with green spinach pasta sheets, ragù, béchamel, and Parmigiano-Reggiano cheese, layered and baked “al forno” (in the oven). While variations exist across Italy, this classic version remains the gold standard and is protected by local culinary tradition.

Ingredients

For the Ragù (Meat Sauce):

2 tbsp olive oil

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

2 oz pancetta or prosciutto, finely diced (optional)

12 oz (350g) ground beef (or a mix of beef and pork)

1/2 cup dry red wine

2 cups tomato puree (passata) or crushed tomatoes

Salt and black pepper

1 cup beef or chicken broth (as needed)

1/3 cup whole milk

For the Béchamel Sauce:

4 tbsp unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

Pinch of nutmeg

Salt and pepper

For Assembly:

12 lasagna noodles (fresh or dried, cooked al dente)

1–1½ cups shredded mozzarella cheese

1 cup freshly grated Parmigiano-Reggiano cheese

Step-by-Step Instructions

1. Make the Ragù

Heat olive oil in a large pot. Add pancetta (if using), onion, carrot, and celery; sauté until soft.

Add ground meat and cook until browned.

Pour in wine and let it evaporate.

Add tomato puree, salt, and pepper. Simmer gently, partially covered, for 1–2 hours, adding broth if the sauce thickens too much.

Stir in the milk in the last 15 minutes to mellow the acidity.

2. Make the Béchamel

In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes.

Gradually add milk, whisking constantly, until smooth and thickened.

Season with salt, pepper, and a pinch of nutmeg. Remove from heat.

3. Assemble the Lasagna

Preheat oven to 375°F (190°C).

Oil a baking dish. Spread a thin layer of ragù on the bottom.

Add a layer of noodles, then a layer of ragù, a layer of béchamel, and a sprinkle of mozzarella and Parmigiano.

Repeat layers (noodles, ragù, béchamel, cheese) until all ingredients are used, finishing with béchamel and plenty of cheese on top.

Cover with foil and bake for 40–45 minutes. Remove foil and bake another 10–15 minutes until golden and bubbling.

Let rest 10–15 minutes before slicing.

Why Lasagna al Forno Is Special

Lasagna al forno is more than just a pasta dish—it’s a celebration of Italian tradition, patience, and the joy of sharing a meal. The slow-cooked ragù, silky béchamel, and layers of pasta create a harmony of flavors and textures that’s both rustic and refined. Whether for a festive occasion or a cozy family dinner, lasagna al forno brings the warmth of Italy to your table.