Legend has it that Pizza Margherita was invented in June 1889 when Raffaele Esposito, the premier pizza maker in Naples at the time created a pizza to honour the visiting Queen Margherita of Savoy. While pizza was known in Naples, it was not a popular or well-known dish outside of it in 1889 and was typically eaten by poor people as a way to use up ingredients that would otherwise be wasted.
Raffaele prepared three pizzas for the Queen: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes. Of the three pizzas he created, the Queen strongly preferred the pizza bathed in the colours of the Italian flag: tomato, basil, and mozzarella, and thus Pizza Margherita was born.
When it comes to Neapolitan pizzas, in order to be considered authentic there are 6 requirements: First, the crust must be made with Italian type 0 or 00 wheat flour. Second, it must be kneaded by hand or with a low-speed mixer, but must be formed by hand without a rolling pin. Third, the dough must be topped with raw, pureed San Marzano tomatoes. Fourth, the cheese can only be fior di latte or mozzarella di Bufala. Fifth, the pizza must be topped with all-natural and fresh basil and extra-virgin olive oil. Lastly, it must be baked at a minimum of 426 degrees C in a stone oven with a wood fire.
Tutto Vero, meaning "All True" is a new Neapolitan pizza shop in Oatley, located in southern Sydney. When it comes to their $22 Margherita they tick all the boxes for authenticity, with the exception they can bake chilli into the dough. The shop is operating as takeaway only and no reservations, and on their second day of trade with their full menu they were operating at a high volume clip. I asked for a recommendation outside of the Margherita and they chose the $27 Tutto Bene, with added salami, red onion, nduja, honey, and ricotta. My wait was about 25 minutes.
Both are delicious. The dough is light, airy, easy to chew, and the sauce is mildly tart. Of the two I preferred the Tutto Bene, it's very similar to Bsperia's Uncle Charlie but with added salami and onion. I'll definitely be back to try their other pizzas, and it's a great spot for some authentic Neapolitan pizza.
