← All pizzas
Margherita Flatbread
Sonja Overhiser · acouplecooks.com · 2022 · Original
Neapolitan (asserted)
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Style norms: 55–70% hydration · 800–950°F bake (this recipe: 900°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
200g
Cheese
255g
Dough weight
—
Process
Bake temp
900°F / 482°C
Bake time
7-8 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese mozzarellafresh mozzarella cheese8 oz · 226.8g
- sauce tomatoEasy Pizza Sauce or purchased pizza sauce1 cup · 200g
- cheese other¼ cup shredded Parmesan or Pecorino cheese0.25 cup · 28.3g
- sauce tomato2 medium tomatoes—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 purchased naan breads
- over cheese1 large handful basil leaves