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Homemade Margherita Pizza
Sonja Overhiser · acouplecooks.com · 2025 · Original
Neapolitan (aspirational)
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: 500°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
475g
Cheese
85g
Dough weight
17g
Process
Bake temp
500°F / 260°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourSemolina flour or cornmeal—
- sauce tomatocrushed fire roasted tomatoes or San Marzano tomatoes15 oz · 425.3g
- oilextra virgin olive oil1 tbsp · 13.6g
- saltkosher salt0.5 tsp · 3g
- sauce tomato1/4 to 1/3 cup pizza sauce0.25 cup · 50g
- cheese mozzarellashredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese0.75 cup · 85.1g
- cheese otherParmesan cheese—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 ball Best Pizza Dough*
- over cheese1 small garlic clove
- over cheesedried oregano0.5 tsp · 0.3g
- post bakeFresh basil leaves