History

In 1889, the famous pizzaiolo Raffaelle Esposito of Naples created a special pizza for Queen Margherita of Savoy. As pizza during this time was not a dish consumed by the privileged, Esposito wanted to honor the Queen by recreating the colors red, white and green of the Italian Flag. He used his famous red Pomodoro sauce, local bufala mozzarella cheese and fresh basil in the pizza he prepared. Queen Margherita enjoyed the pizza so much that the food became popular with all walks of life, and over a century later we know it throughout the world as the Margherita Pizza.

Definition of Words or La definizione di parole

Cornicione
An Italian term for the outer puffy edge of the pizza, known as the "lip"
DOP
An abbreviation for Denominazione d'Origine Protetta, or "denomination of protected origin," this mark from the European Community was created to indicate the authenticity of certain foods
Double Zero Flour
The most highly refined flour which is talcum-powder soft, perfect for pizza crust
Extensibility
The measurement of the dough's capability to be shaped and stretched without breaking
Mozzarella di Bufala Campania
Specific cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio
Yeast
A form of single-cell organism that converts sugars and starches into alcohol and carbon dioxide causing dough to rise
Parmigiano Reggiano
A salty, sharp-flavored and hard-grating cheese, which takes 10 to 24 months to prepare
Peel
The long paddle on which the pizza sits on while sliding into the oven
Proof
The final rise of the dough, before baking
San Marzano Tomatoes
Special, DOP-certified tomatoes grown on the volcanic plains to the south of Mount Vesuvius
Margherita Pizza with fresh mozzarella di Bufala