If you've been to any self-respecting pizzeria, you've undoubtedly seen Margherita on the menu. It is, in fact, the original modern pizza! In the year 1889, an Italian baker by the name of Raffaele Esposito baked a special pizza for King Umberto I and Queen Margherita of Savoy. He named the pizza after the Queen and the rest is... well, history.

Now I'll tell you how to make a pizza Margherita just like Raffaele would have made it 117 years ago.

Ingredients:

For the dough:

- 3/4 cup of warm Water (not boiling)
- 1 tablespoon of active dry Yeast
- 1 teaspoon of Sugar
- 2 cups all-purpose Flour
- 1 teaspoon of Salt

For the sauce:

- 4 to 6 Roma Tomatoes, peeled, seeded, and pureed

Toppings:

- thinly sliced Mozzarella, torn into quarters
- fresh Basil leaves, torn to bits

First, prepare the yeast: add yeast and sugar to warm water, stir gently a few times. Allow to rise at least 5 minutes (no longer than 15!).

Now, there's two different ways to make the dough: the easy way, and the good way.

Easy way: pour flour into food processor and mix in salt. With the food processor still turning, slowly add yeast water. The dough will eventually turn into a ball and start turning rapidly around the processor, picking up excess dough along the way. After 20-23 revolutions, turn off food processor. Proceed to resting stage.

Good way: pour 1/3 of the flour into a large bowl and mix in salt. Add yeast water and stir with a wooden spoon to make a loose batter. Add the rest of the flour and stir for another 2 to 3 minutes until flour is incorporated. On a floured board or marble surface, knead dough for 6 to 8 minutes, until you have a smooth, firm dough.

Resting stage: Place dough in a lightly oiled bowl and cover with a towel. Set aside in the warmest part of the kitchen for 45 minutes. If you plan on making the pizza later, cover bowl with plastic wrap and keep it in the fridge for up to 24 hours (be sure to allow to rise in the warm area for an hour after removing from fridge).

Cut dough in half and knead into rounds. Cover again and let rise 15 minutes.

Preheat oven to 450 degrees F. Place a clean pizza stone in oven to preheat.

On a lightly floured work surface, flatten a dough round with your fingers and palms (or toss, or roll with a rolling pin). You now have your blank pizza dough.

Place dough on lightly floured pizza spatula or something flat that you will be able to slide the pizza off of to the pizza stone. Spread passata (see "sauce" above) evenly on the entire surface of the dough. Dont worry about going to the edge, the dough will rise enough to make a crust in the oven. Take one slice of mozzarella and tear into fourths and place on top of passata. Sprinkle basil pieces on top of basil.

Slide pizza onto pizza stone. Bake for 10-18 minutes, depending on the ability of your oven (edges of cheese should be lightly browned and dough fully cooked).

In Naples, they serve pizza uncut and eat it with knife and fork. If that's too strange for you, cut Margherita as you would normally cut a pizza and serve.

Serves: 1-3

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