Four Cheese Margherita Pizza
allrecipes.com · 2016 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: shredded mozzarella cheese, shredded fontina cheese, freshly grated parmesan cheese and 1 more. Reviewed: mozzarella; Fontina; Parmesan; feta.
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: 400°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.
Process
Bake temp
400°F / 204°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (7)
- oilolive oil1/4 cup · 54.5g
- saltsea salt1/2 tsp · 3g
- sauce tomato8 Roma tomatoesn/a
- cheese mozzarellashredded Mozzarella cheese8 oz · 227g
- cheese othershredded Fontina cheese4 oz · 113g
- cheese otherfreshly grated Parmesan cheese1/2 cup · 56.5g
- cheese othercrumbled feta cheese1/2 cup · 56.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseminced garlic1 tbsp · 12.5g
- post bake10 fresh basil leaves
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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