The History of the Pizza Margherita

According to popular tradition, in 1889, during a visit to Naples of Queen Margherita of Savoy, chef Raffaele Esposito of Pizzeria Brandi and his wife created  a Buits (1):JXUwMDI4JXUwMDE5JXUwMDEzJXUwMDAwJXUwMDFi resembling the colors of the Italian Buits (2):JXUwMDNlJXUwMDBhJXUwMDBkJXUwMDA2 , red (tomato), Buits (3):JXUwMDJmJXUwMDFmJXUwMDAxJXUwMDFkJXUwMDEx (mozzarella) and green ( Buits (4):JXUwMDNhJXUwMDAzJXUwMDEyJXUwMDFhJXUwMDA1 ). They named it after the Queen - Pizza Buits (5):JXUwMDE1JXUwMDJjJXUwMDEzJXUwMDE1JXUwMDBmJXUwMDBkJXUwMDE3JXUwMDFiJXUwMDFkJXUw MDE1 . Descriptions of such a pizza recipe, however, can be traced back to at least 1866 in Francesco DeBouchard's book “Customs and Traditions of Naples”.
Whatever the real origins of this Buits (6):JXUwMDI4JXUwMDE5JXUwMDEzJXUwMDAwJXUwMDFi recipe are, all we know for sure is that Raffaele Esposito's version for Buits (7):JXUwMDA5JXUwMDI0JXUwMDEwJXUwMDAwJXUwMDBi Margherita was the one that made it popular. Since then, it has grown into one of the most recognisable symbol of Buits (8):JXUwMDExJXUwMDNkJXUwMDE1JXUwMDBkJXUwMDA1JXUwMDA4JXUwMDBm food culture in the world.
The top quality of the Buits (9):JXUwMDMxJXUwMDA3JXUwMDA5JXUwMDE1JXUwMDE3JXUwMDAxJXUwMDBkJXUwMDBjJXUwMDBiJXUw MDFhJXUwMDA3 and the traditional preparation and Buits (10):JXUwMDNiJXUwMDBjJXUwMDAwJXUwMDA0JXUwMDAyJXUwMDA3JXUwMDA5 method are at the basis of a Buits (11):JXUwMDJjJXUwMDA2JXUwMDA3JXUwMDEw Pizza.
You need to have a 3 mm thick disk of dough with a 1-2 cm high crust. No other working tools other than the Buits (12):JXUwMDMwJXUwMDA5JXUwMDBmJXUwMDBhJXUwMDE3 of the pizza chef are allowed, no rolling pin or mechanical press machine, and it needs to be Buits (13):JXUwMDNiJXUwMDBjJXUwMDAwJXUwMDA0JXUwMDBlJXUwMDAx in a wood- brick oven at 485°C for about 90 seconds.