No other food has reached quite the same level of international renown as pizza, especially when it comes to its modern creative variants.
But in order to truly experience this well-loved Italian delight, trying two of the most traditional varieties is a must.
When it comes to Neapolitan and Margherita pizza, the two look remarkably similar at first glance.
However, while they use many of the same ingredients, there’s a whole world of difference between them!
By really understanding the pizza that you’re eating, you’ll uncover plenty of newfound appreciation for this delicacy. In this article, we’ll be comparing the Neopolitan Pizza vs Margherita Pizza regarding their:
- Origins
- Ingredients
- Food elements, such as taste and popularity.
Let’s jump right in!
Neapolitan vs Margherita Pizza: The Origins
What started as simple flatbread has grown into a well-loved dish enjoyed all over the world! This was the birth of modern-day pizza, and it all started in the streets of Naples, Italy.
When Europeans finally started eating tomatoes, they experimented with putting it on top of flatbreads — and the rest is history!
The Neapolitan pizza quickly emerged as a distinct style of making pizzas, with the Margherita pizza being one of its variants.
Origin of Neapolitan Pizza
Neapolitan pizza emerged as a style of pizza when it was first created by a baker named Raffaele Esposito. Back then, pizzas were considered standard fare for peasants; sold at very cheap prices, and a staple eaten among commoners.
When King Umberto I and Queen Margherita of Savoy paid a visit, Esposito whipped up what would become one of the most iconic pizzas of all time.
He drew inspiration from the Italian flag and created a pizza featuring red tomatoes, white mozzarella, and green basil leaves. In that moment, Neapolitan pizza was born.
Origin of Margherita Pizza
Margherita pizza (or pizza Margherita) is actually a commonly found variant of the Neapolitan pizza.
In a sense, these two pizzas were invented at the same time, as the pizza that Esposito presented to the royals was named in the Queen’s honor.
Over time, this Neapolitan pizza strayed far from its origins and abandoned its specific, regional ingredients.
Doughs were substituted, cheeses were altered, and new toppings were added. The result? A Margherita pizza that emerged as a Neapolitan-style pizza in its own right.
Neapolitan vs Margherita Pizza: Ingredients
Although Neapolitan pizza and Margherita pizza have similar flavor profiles, the precise differences between these types of pizzas all boil down to the ingredients that are used.
Generally speaking, Neapolitan pizza has strict requirements when it comes to the ingredients – especially when contrasted with a Margherita.
It’s also the reason why you’re more likely to find a Margherita pizza on the menu of your local Italian restaurant.
Ingredients Used to Make a Neapolitan Pizza
As mentioned above, there are specific requirements that must be followed for a pizza to be considered a traditional Neapolitan pizza.
Every picture-perfect pizza begins with the dough. A certified Neapolitan pizza dough recipe requires a special type of flour: a refined Italian type 0 or 00 wheat flour.
This is then combined with fresh brewer’s yeast, sea salt, and water before being mixed and kneaded by hand.
When it comes to the Neapolitan pizza sauce, only San Marzano tomatoes can be used. Because of how these tomatoes are prepared, the resulting tomato sauce is chunky, but not too dense or thick.
For the cheese, Neapolitan pizza only uses fior di latte or mozzarella di Bufala (buffalo mozzarella).
These cheeses have a specific, rich, creamy texture that complements the rest of the ingredients perfectly. The mozzarella slices must be spread evenly across the pizza.
And as for the “cherry on top”, Neapolitan pizzas enjoy a generous portion of fresh basil leaves and drizzling of extra-virgin olive oil.
It’s the basil leaves that are the most characteristic aspect of this dish, especially against the backdrop of red and white!
For the final touch, semolina flour or cornmeal is used to dust the pizza peel. This practice prevents excess powder from sticking to the bottom of the pizza, which can often occur when using regular flour.
Ingredients Used to Make a Margherita Pizza
When it comes to pizza Margherita, the rules are a bit more relaxed.
Any homemade dough can be used when making this beloved pizza, but professional pizza makers will still recommend a refined Italian type 0 or 00 wheat flour in keeping with the style of Neapolitan pizzas.
Margherita pizza sauce often consists of San Marzano tomatoes, preferably fresh (though canned ones are also used). Basil and extra-virgin olive oil are also typically used when blending the sauce.
The mozzarella cheese used here is less strictly controlled than Neapolitan pizza requirements. As long as it’s fresh mozzarella cheese in any form, you’re more or less good to go.
And don’t forget to top the Margherita pizza with fresh basil leaves to tie the dish together!
Neapolitan vs Margherita Pizza: A Comparison
We’ve now gone over the similarities and differences between Neapolitan and Margherita pizza, along with their key ingredients.
But how do these types of pizza compare? Let’s take a look at how the different aspects of these pizzas hold up when pitted against each other:
| Neapolitan Pizza | Margherita Pizza | |
| Crust | Airy and crispy | Chewy and thicker |
| Sauce | Minimal seasonings, showcases fresh ingredients | Fuller flavor with additional seasonings |
| Cheese | Fior di latte or mozzarella di Bufala | Any fresh mozzarella cheese |
| Toppings | Limited to tomato and basil | Can include various toppings alongside tomato and basil |
| Taste | Light and subtle flavors | Full-bodied taste |
| Nutrition | Relatively healthy with fresh ingredients | Moderation advised due to cheese content |
| Popularity | Less accessible, not as commonly found | Widely popular and found in most establishments |
Crust
A good pizza crust is something that can make or break the dish. So, what are the differences between the crust of a Neapolitan and a Margherita pizza?
To put it simply: Neapolitan pizza has a more airy crust, while Margherita pizza has more chew.
For the most part, this comes down to the cooking time. Neapolitan pizzas are cooked on a pizza stone or in a pizza oven at high temperatures for a shorter period. Cooking this pizza for a shorter time gives it that signature crispy crust.
Margherita pizzas are cooked slower — either on a baking sheet or pizza stone — and for a longer period of time. This creates a pizza with a thicker, bouncier crust.
Sauce
Neapolitan Pizza takes pride in showcasing fresh, high-quality ingredients and the flavors they bring to the table. That’s why minimal seasonings are used when making the tomato sauce.
On the other hand, Margherita Pizza boasts a more complex, fuller flavor profile. Aside from the rich tomato sauce, additional seasonings such as basil, salt, and olive oil help to round out the overall taste.
Cheese
The hallmark of a Neapolitan pizza is its strict ingredient requirements, especially when it comes to the cheese; only fior di latte or mozzarella di Bufala may be used.
A Margherita pizza can be made with virtually any fresh mozzarella cheese, so there’s typically no need to adhere to a Neapolitan pizza’s specifications.
Since there are added seasonings and ingredients, the exact cheese you use doesn’t factor in as much as it would on a Neapolitan pizza.
Toppings
A traditional Neapolitan has very limited pizza toppings and only uses tomato and basil.
Because of this limitation, it’s all the more important to use high-quality ingredients. After all, when fresh ingredients are used, there’s no need for additional toppings!
Margherita Pizza, on the other hand, thrives in the variety of toppings that can be added. It’s not uncommon to find this pizza laden with ingredients other than the classic tomato and basil, such as extra mozzarella or extra-virgin olive oil.
Taste
Thanks to its limited ingredients and toppings, you can expect a Neapolitan pizza to feature very light and subtle flavors. The high quality of the ingredients used, however, means that the taste remains rich and distinct.
A rich, full-bodied taste is what you’ll be able to expect with a Margherita pizza. There’s also room for plenty of different flavors courtesy of the additional toppings and seasonings used in the sauce.
Nutrition
Both Neapolitan and Margherita pizzas can vary in nutrition depending on the ingredients and portion sizes.
While these pizzas tend to be relatively healthy due to their simple, fresh ingredients, they’re still cheese pizzas at the end of the day. So, be sure to consume them in moderation (a difficult task, we know)!
Popularity
Because it’s the far more accessible option, Margherita pizza tends to be more popular worldwide compared to Neapolitan pizza.
You’re likely to find a Margherita pizza listed on the menu of any respectable Italian establishment. Neapolitan pizzas? Not so much.
That’s not to say that Neapolitan pizza isn’t popular, however! Some people swear by this pizza and prefer its traditional flavors and thinner crust.
Conclusion
At the end of the day, your choice between a Neapolitan or Margherita pizza wil be decided by personal preference and which one is easier for you to find.
Margherita is often the more common choice, as its more lenient requirements make it available virtually everywhere.
If you’re looking for something more traditional, however, a Neapolitan pizza undeniably comes out on top — though you might have to exert a bit more time and effort to get your hands on one!
As someone from Long Island, New York, Thomas knows what it takes to make a good pizza. He understands that it’s a combination of high-quality ingredients, well-rounded pizza ovens, and a little bit of love. From the dough of a Neapolitan-style pizza to the wood that powers a wood-fired pizza oven, he has you covered. Thomas’ love of pizza is what got him here and he hopes that you’ll enjoy pizza as much as he does soon.
