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Q: 🍕Why do they call it a Margherita Pizza?

It is believed that pizza chef Raffaele Esposito made the first pie with tomato, mozzarella, and fresh basil. It was one of the three pies he made for King Umberto I and his wife Queen Margherita of Savoy on their visit to Naples. She loved the pie, therefore Raffaele named it after her. Other legends say that Margherita pizza is called after the flower daisy (Margherita in Italian).

Q: 🍕What is the difference between Neapolitan and Margherita Pizza?

Margherita Pizza is a variation of the Neapolitan-style pizza. The Neapolitan-style pizzas are usually divided into three varieties – Marinara pizza, Margherita, and Margherita extra. Moreover, Margherita pizza is the most popular of the three.

Q: 🍕Is Margherita Pizza just cheese pizza?

Even though Margherita pizza is similar to cheese pizza, there are differences regarding the crust and the ingredients. Cheese pizza is another way of saying regular or plain pizza. It is usually made with cheese (mostly grated mozzarella, but cheddar and parmesan, too) and tomato sauce, on a NY-style pizza crust. Margherita pizza is a Neapolitan-type of pizza, made with sliced fior di latte (mozzarella made from cow’s milk), fresh or canned tomatoes, fresh basil, and extra virgin olive oil.

Melty mozzarella, juicy tomatoes, and aromatic fresh basil on a perfectly baked thin crust – who doesn’t like a delicious Margherita pizza? Get one (or two) for pickup or delivery with just one tap.

Find out more about Margherita pizza!

What is Margherita Pizza?

The most general definition is that the Margherita pizza is a variety of Neapolitan pizza. The reputable Associazione Verace Pizza Napoletana divides the Neapolitan-type pizzas into three official varieties: Marinara, Margherita, and Margherita extra.

The Margherita is probably the most popular and beloved of the three.

Margherita Pizza Ingredients

So, what’s on a Margherita pizza? It is made with few, high-quality ingredients:

Dough – The dough for this pie is made with fine, soft flour, water, and yeast (preferable fresh). It is left to prove before it is kneaded and shaped with hands.Furthermore, pizzerias use wood-fired ovens where the dough is baked at high temperatures (900 degrees) for 60 to 90 seconds. The high temperature creates the signature charred bubbles and spots that give additional flavor to the pie.
Tomatoes – For the Margherita pie, pizza chefs use fresh (or canned) tomatoes instead of tomato sauce.For an authentic Margherita, only San Marzano or Pomodorino del Piennolo del Vesuvio can be used.
Cheese – The cheese for this pizza is mostly fior di latte or mozzarella made from cow’s milk. It is sliced, not shredded, and used in moderation.
Basil – Once the pie gets out of the oven, fresh sprigs of basil are put over it. This way the basil doesn’t lose its color or become soggy. On the contrary, it stays fresh and flavorful.
Extra virgin olive oil and salt are used alongside the other Margherita pizza toppings.

Origin Story

Even though there are many origin stories, the one where Raffaele Esposito is recognized as the inventor of this pie, is the most popular one.

When in 1889 King Umberto I and his wife Queen Margherita of Savoy visited Naples, Raffaele made three pies for them. The queen loved the one resembling the Italian flag (tomato=red, mozzarella=white, basil=green), and therefore Raffaele named it after her.

Other stories suggest that it was named after the Italian name for the daisy flower (i.e. Margherita). That is because the cheese and the basil on top were shaped as a daisy floret.

Nutrition Value

There are around 300 calories in a slice of pizza Margherita. From them, 50 percent come from carbs, 35 from fat, and 15 from protein.

Margherita Pizza Near Me

Find a mouthwatering Margherita near you and order it for pickup or delivery. You can enjoy a Margherita pizza or calzone at Boston’s South End Pizza & Grill. If in New York, grab a whole Margherita pie or pizza by the slice from La Traviata Pizza.