Simple. Elegant. Iconic.
The Margherita pizza is often called the purest expression of Neapolitan tradition. No overloaded toppings. No distractions. Just dough, tomato, mozzarella, basil and flame.
But don’t mistake simplicity for ease.
When done properly, a Margherita is a masterclass in balance — and in the hands of skilled pizzaioli, it becomes something extraordinary.
In this deep dive, we explore its royal origins, the importance of each ingredient, and the techniques that transform a humble combination into one of the world’s most celebrated dishes.
A Pizza Fit for a Queen: The Origins of Margherita
The story begins in Naples, the birthplace of pizza.
In 1889, Queen Margherita of Savoy visited the city. According to legend, local pizzaiolo Raffaele Esposito created three pizzas in her honour. One, topped with tomato, mozzarella and basil — representing the colours of the Italian flag — became her favourite.
That pizza was named after her: Margherita.
Whether embellished by folklore or not, what matters is this — the Margherita became the symbol of Italian identity, craftsmanship and culinary restraint.
And today, it remains the benchmark by which great pizzerias are judged.
Why the Margherita Is the Ultimate Test of Skill
When you order a Margherita, you’re not hiding behind toppings.
There’s no prosciutto to mask uneven dough.
No truffle oil to compensate for weak flavour.
No heavy meats to distract from imbalance.
Every element must perform.
A true Neapolitan Margherita relies on:
- Perfectly fermented dough
- High-quality tomatoes
- Fresh mozzarella
- Fragrant basil
- Proper wood-fired cooking
If any one element is off, you’ll taste it immediately.
That’s why chefs often say: “Show me your Margherita, and I’ll tell you if you can make pizza.”
The Five Essential Ingredients — And Why They Matter
1. The Dough: Airy, Light, and Alive
The foundation of everything.
Authentic Neapolitan dough contains just four ingredients: flour, water, salt and yeast. But the magic lies in fermentation.
Slow fermentation — often 24 hours or more — develops flavour, creates digestibility, and forms that iconic soft, airy crust known as the cornicione.
Cooked at extreme heat in a wood-fired oven, the dough blisters and chars within seconds, creating:
- A light interior
- Leopard spotting
- Gentle smokiness
- Elastic chew
This is why wood-fired cooking isn’t optional — it’s essential.
👉 Discover why wood-fired cooking makes all the difference → What Is Wood-Fired Pizza? Why It Tastes Better and Why It Matters
2. The Tomatoes: Sweet, Bright and Balanced
A Margherita needs tomatoes with depth and natural sweetness.
Traditionally, these are San Marzano tomato, grown in volcanic soil near Mount Vesuvius.
Their qualities:
- Low acidity
- Dense flesh
- Balanced sweetness
- Minimal water content
The sauce is never overworked. No heavy seasoning. No long cooking. Just crushed tomatoes with a touch of salt — allowing their natural flavour to shine.
The tomato layer must be thin enough to avoid sogginess, yet generous enough to provide vibrancy in every bite.
3. The Mozzarella: Creamy, Not Heavy
The gold standard is Mozzarella di Bufala Campana — soft, creamy and slightly tangy.
However, balance is key.
Too much moisture, and the centre becomes watery.
Too little, and you lose that silky richness.
The mozzarella should:
- Melt gently
- Form creamy pockets
- Integrate with tomato
- Never dominate
Sometimes a touch of Parmigiano-Reggiano is added for subtle umami depth — but always with restraint.
4. The Basil: Fresh and Fragrant
Basil is added either before or immediately after baking.
The heat releases its oils, contributing aroma more than flavour. It shouldn’t be cooked to death or buried beneath cheese.
A Margherita should smell as good as it tastes.
5. The Flame: 90 Seconds of Precision
Authentic Margherita pizza cooks in around 60–90 seconds at temperatures above 400°C.
That intense heat:
- Seals the base
- Creates airy crust
- Lightly chars edges
- Preserves fresh toppings
Anything slower produces a completely different result.
The flame is not just heat — it’s an ingredient.
Why Margherita Still Dominates Modern Menus
Despite evolving trends — burrata toppings, truffle creams, hot honey — the Margherita remains the best-selling pizza worldwide.
Why?
Because it delivers:
- Clean flavour
- Textural contrast
- Visual beauty
- Emotional nostalgia
It’s vegetarian without feeling restrictive. It’s comforting without being heavy. It suits a quick lunch or a long dinner with wine.
And most importantly, it never goes out of style.
👉 Explore our full dine-in menu → Dine-In Menu
How to Tell If You’re Eating a Great Margherita
Here’s what to look for:
The crust:
Soft but structured. Puffy edges. Leopard spotting from the oven.
The centre:
Slightly soft but not wet. Flexible when folded.
The balance:
No single ingredient overwhelms. Tomato, cheese and dough work together.
The aroma:
Fresh basil and subtle smokiness should rise as it lands on the table.
If it looks perfectly symmetrical and rigid, it’s probably not authentic Neapolitan style.
If it’s light, slightly imperfect, and alive — you’re on the right track.
👉 Learn what makes Neapolitan pizza different → What Makes Neapolitan Pizza Different: A Guide to Authentic Wood-Fired Styles
Margherita in Sydney: Why Authenticity Matters
Sydney has no shortage of pizza. But authentic Neapolitan Margherita requires:
- Trained pizzaioli
- Proper ovens
- Imported ingredients
- Respect for tradition
It’s not about reinventing the classic — it’s about honouring it.
At Via Napoli, the Margherita isn’t just a menu staple. It’s a benchmark. Every pizza that leaves the oven carries the philosophy of Naples — simplicity, craftsmanship and passion.
👉 See our full menu offering → Menu
👉 Book a table and experience it for yourself → Reservations
Final Thoughts: Simplicity Is the Hardest Thing to Master
The Margherita teaches a powerful culinary lesson: when you remove excess, excellence must shine.
There’s nowhere to hide.
Only skill.
Only quality.
Only balance.
And when done right, it’s not “just cheese pizza”.
It’s edible history — born in Naples, perfected in wood-fired ovens, and loved around the world.
Frequently Asked Questions
Authenticity comes from simple ingredients, slow-fermented dough, quality tomatoes, fresh mozzarella, basil, and wood-fired cooking at high heat.
Yes. Traditional Margherita contains tomato, mozzarella, basil, olive oil and salt — all vegetarian ingredients.
Wood-fired ovens reach extremely high temperatures, creating airy crust, light char and balanced texture in under 90 seconds.
San Marzano tomatoes grown in volcanic soil near Mount Vesuvius are traditionally used for their sweetness and low acidity.
Mozzarella di Bufala Campana is traditional, though high-quality fior di latte is also common.
Because its simplicity exposes every element — dough, sauce, cheese and technique must all be executed perfectly.