Dish
Margherita
Photo from
Santa Maradona · Napoli
The story
The Margherita pizza originated in Naples, Italy, in the late 19th century, when pizzaiolo Raffaele Esposito is said to have created a pie representing the Italian flag using tomatoes (red), mozzarella (white), and basil (green) for Queen Margherita di Savoia. Today, key ingredients remain simple: San Marzano tomatoes, fresh buffalo mozzarella or fior di latte, basil, extra-virgin olive oil, and a well‑fermented dough of flour, water, yeast, and salt. A great Margherita is distinguished by a thin, chewy cornicione with leopard‑spotted char from a wood‑fired oven; the tomatoes should taste bright and not overly sweet, the mozzarella creamy and slightly milky, and the basil fragrant. Strict Neapolitan guidelines from the Associazione Verace Pizza Napoletana demand a soft, elastic crust, while Roman versions are thinner and crispier. Beyond Italy, New York‑style Margheritas are larger and foldable, often using low‑moisture mozzarella. In Milan, creator Bertra has recommended the Margherita at both Pizza Stella and Pepperoni Pizza as standout examples of the classic preparation.
Synthesised by AI from every creator’s review.
Where to eat it
3 places reviewed by YouTube creators.
What creators say
Highlights from 3 creator reviews of Margherita.
A pizza spot in the Spanish Quarters of Naples where the pizzas are made by young pizzaioli and are delicious.
Pizza Stella is the closest thing to a real New York slice in Milan — the salamino with hot honey is transcendent, the vibe is perfect, and the prices are very reasonable. It's one of the best pizzerias in Milan.
Pepperoni Pizza is a solid New York-style slice joint in Milan — the pepperoni is great and very reminiscent of the real thing, though the location is quiet and the base could be crunchier.