The Margherita Marvel: 1889, A Queen Rises
She has reigned for over a hundred years. She survived two pandemics, as well as a few revolutions, and sang more than her fair share of city folk to sleep at 2 AM. All hail, she who sits at the pizza throne – the Margherita. Always stewarded by her trustworthy servant and longtime friend, the pizza shop.
Being a pizzaiolo (pizza maker) is a calling, really. Some hear her soft, crispy calls at a tender age, while others answer one late Tuesday afternoon from the office on the sixteenth floor. I’m coming home, Margherita! But pizza makers have their dough cut out for them, with some bending the knee to her in life-long service.
This you know: when a pizza joint can pull off a seriously sumptuous Margherita pizza, they’re solid. Everyone knows their name. Their status is sealed (with cheese, obviously). They officially join the ranks and are welcomed into the Pizzadom, where they are knighted by Margherita herself. In fact, that’s where we’re writing from at the moment – true story.
Is there a map to the Pizzadom? Why, yes. Yes, there is.
Dough’s Mountains Are Tall & Stretch Wide
The iconic Margherita captures the essence of simplicity and was born from royalty – pizza royalty, Raffaele Esposito, and Italian royalty, Queen Margherita of Savoy.
The story goes like this… In the 19th century, Neapolitan pizzaiolo Raffaele Esposito was asked to prepare a special dish for Queen Margherita to commemorate a visit. Inspired by the Italian flag, he crafted a pizza that celebrated simplicity and the finest local ingredients, using tomatoes (red), mozzarella (white), and basil (green). It’s fair to say that what we know as a Margherita pizza today was a hit with Queen Margherita of Savoy, solidifying its royal inheritance.
Raffaele knew that his first stop was definitely Doughville. He knew Neapolitan Pizza and Neapolitan Pizza knew him. It was, in retrospect, the best match for such a humble Italian food staple affair. Bubbly, slightly golden, and crisp-as-ever, the perfect Neapolitan Pizza base would soon become part of more than one legacy.
Past the Deep Tomato Lagoon & Under a Cheesy Bridge
This lagoon is as deep as it is glowing with intensity. Legend speaks of an original red river that saw crushed San Marzano tomatoes, known for their sweet flavor and low acidity, flowing onto Neapolitan bases.
Travelers know they are on the right path when they see drizzles of extra-virgin olive oil and hints of seasoning just before spotting what can only be described as a mozzarella triumph. Mere local pizza shops could never.
With Green Basil Leaves Falling
Your final mission, should you choose to accept it: collect toppings. But actually, you’ve already smelled and gotten a taste of victory at this one pizza place in NYC, and oh-boy, did you simmer in and savor it. You’ve heard the stuff of Margherita magic roams the halls at Made in New York Pizza. And now you’ve tasted it for yourself.
As the fragrant, fresh dashes of basil lightly cover your new bestie, you know you’ll be back. For a controversial herb like basil, the amount added can be a dealbreaker for a lot of people, but you only have to lock eyes with your Made in New York Margherita to know that it’s just right.
Now you know it was always meant to be – you and a scrumptious Margherita at your side – doing life together.
It’s Margherita Mania at This Local Pizza Shop
Say what? The queen’s in residence at this pizza place in NYC. Coincidence? Not really. The rumors are true. Made in New York Pizza has studied the recipes of times past. Ran the race. Found X marks the pizza spot. Spread the Margherita gospel across the lively streets of New York.
Pizza is a timeless eat with many followers who seek it at (almost) any hour, which is why we’re open from early to late in convenient spots across the city. Because pizza should be easy to get and easy to enjoy, but not easy to forget.
Tell us your best Margherita NYC pizza shop story on Instagram using #MNYP or tagging us @madeinnewyorkpizza.
