Pizza Margherita

Pizza Margherita, also known as Margherita pizza, is a typical Neapolitan pizza, roundish in shape with a raised edge and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil. The dough is made by mixing water, salt, and yeast (either sourdough, or fresh or dry baker's yeast) with flour (00 or 0). The dough is stretched by the pizzaiolo ('pizza maker') in a motion going outwards from the center, pressing with the fingers of both hands on the dough ball, and flipping it several times, shaping it into a disc. It is then topped and baked in an oven, which is traditionally made of brick and wood-fired (electric or gas ovens are also used). Pizza Margherita is usually served hot on a plate or folded into four and wrapped in paper (pizza a portafoglio or a libretto). The origins of pizza Margherita came from mixing similar toppings that were already present in Naples between 1796 and 1810. In 1849 Emanuele Rocco recorded different pizza toppings including basil, tomatoes, and thin slices of mozzarella; the mozzarella was thinly sliced, and added to the toppings already present.

Source: Wikipedia