The Margherita Pizza is a typical Neapolitan Pizza born from the genius of the Neapolitan pizzaiolo Raffaele Esposito. Created on the occasion of the visit of Queen Margherita, then sovereign of Italy with Umberto I, in Naples. The pizza chef prepared several pizza but the Queen appreciated particularly that with mozzarella and tomato, which has since been called Margherita in her honor. The pizza dough is a basic preparation made with flour, water, yeast, olive oil SYRENUM DOP PENISOLA SORRENTINA and salt.


serves 4

For the dough:

  • 250 g. 00 or 0 sifted flour
  • 1 dl of lukewarm water
  • 15 g of yeast
  • salt

For the sauce:

  • 1 kg ripe tomatoes
  • 250/300 grams of mozzarella
  • sale / basil
  • Olive Oil DOP Sorrentine Peninsula SYRENUM


Make the dough: the yeast diluted in a little warm water, add 50 grams of flour, mix adding the necessary water, let rise 15 minutes.On the work surface a mound the remaining flour with a pinch of salt.In the middle you have the yeast preparation and work the mixture with water energy by combining lukewarm needed to make a soft dough and let rise until doubled volume.Divide the dough into two parts, roll it out to disk, lined two molds (20-24 cm diameter), well brushed SYRENUM of oil, cover with a cloth and let rise for 15 minutes.Prepare the sauce: peel the tomatoes, remove the seeds, cut into small pieces, have them drain in a strainer on goal. Slice the mozzarella and let it drain.When the dough has risen the molds, leaving an inch all around free,sprinkle with tomatoes, salt, drizzle with a little oil and bake in preheated oven at 250 C° for about 10 minutes. Withdrawn, distributed on the surface of the pizza mozzarella, basil leaves and put back in the oven for about 10 minutes.The pizza is ready when the “frame” is well browned.Do not forget to put a little olive oil Syrenum on once baked pizza.