Homemade Margherita Pizza

Sonja Overhiser · acouplecooks.com · 2025 · Original

Neapolitaninferred from the title

DietVegetarian. Not vegan: shredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese, parmesan cheese.

Against 5,130 pizza recipes

Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato

Tradition: 55 to 70% hydration · 800 to 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.

Dough not parsable from the source, so baker's percentages are not available.

Bake temp

500°F / 260°C

Bake time

5 to 7 min

Oven

home standard

Surface

stone

flourSemolina flour or cornmealn/a
sauce tomatocrushed fire roasted tomatoes or San Marzano tomatoes15 oz · 425g
oilextra virgin olive oil1 tbsp · 13.6g
saltkosher salt1/2 tsp · 3g
sauce tomato1/4 to 1/3 cup pizza sauce1/4 cup · 50g
cheese mozzarellashredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese3/4 cup · 85g
cheese otherParmesan cheesen/a

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.