In the late 1800s, Italy's King Umberto and Queen Margarita toured their kingdom, arriving in Naples' Campania region. As the Queen explored the city, she noticed the peasantry eating pizzas, and decided to try one herself. She was impressed by the taste of the dish, and called upon a local pizza-maker, Rafaelle Esposito, to make a variety of pizzas for her. "To honor the Queen ... Rafaelle decided to make a very special pizza just for her. He baked a pizza topped with tomatoes, mozzarella cheese, and fresh basil (to represent the colors of the Italian flag: red, white, and green)" . This became the Queen's favorite pizza, and it now bears her name. Because the Queen enjoyed pizzas so much, it became popular throughout Italy, even among the aristocracy, who initially balked at the idea of eating 'peasant food.'

Pizzas have evolved since Queen Margarita’s visit to Naples centuries ago, with many varieties and combinations found around the world. In an effort to implement a degree of uniformity, and 'stake its claim' in what is seen as a cultural commodity, the Italian government has recently imposed a series of regulations that will specify what can and cannot be called a Neapolitan pizza. So far, they only recognize three types of Neapolitan pizzas, Marinara (garlic and oregano), Margarita (basil and mozzarella cheese), and extra-Margherita (tomatoes, basil, and buffalo mozzarella). According to these rules, "Neapolitan pizza [s] must be round, no more than 14 inches in diameter, [and] no thicker that 0.1 inches in the middle, with a crust [of] about 0.8 inches thick" . Furthermore, the pizza's dough must be kneaded manually and must be baked in a wood-fired oven. All the ingredients in an 'authentic' Neapolitan pizza, such as tomatoes, flour, and cheese, must come from Italy. "The cheese on the classic pizza margarita must be mozzarella 'guaranteed traditional specialties' .

Since I met the grandson in Portugal and had lunch with him we will have the Margarita pizza’s ( which by the way is awesome) and also my favorite N.Y. Style pizza. It has taken me a little over three years to develop both pie’s and about three years to make that wood fired oven.. I hope when we are done you will appreciate the out come.

The Margarita pizza will be 12 inches and the N.Y. Style pizza will be a full 20 inches, both will be the real thing..  The Margarita pizza can only be ate on premise due to the type of dough and thin crust it is made to be eaten as soon as it comes out of the oven., the N.Y. style pizza can be ate on premise or taken out. Being both type of pizza’s are cooked in a wood fired brick oven the taste can not be out done. Some restaurants claim to have a brick oven but it is fired by gas. Not the same. Our wood is white oak and it is aged.

We have been making the pizza and the flavor is such , “That it is out of this world” You let us know when you taste it?