Four Cheese Margherita Pizza

Name: Four Cheese Margherita Pizza
Cook time: 12 min
Ingredients: 0.25 cup olive oil; 0.5 tsp sea salt; 8 each 8 Roma tomatoes; 8 oz shredded Mozzarella cheese; 4 oz shredded Fontina cheese; 0.5 cup freshly grated Parmesan cheese; 0.5 cup crumbled feta cheese

Unknown · allrecipes.com · 2016 · 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: 400°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

—

Cheese

453g

Dough weight

58g

Process

Bake temp

400°F / 204°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (7)

oilolive oil0.25 cup · 54.5g
saltsea salt0.5 tsp · 3g
sauce tomato8 Roma tomatoes—
cheese mozzarellashredded Mozzarella cheese8 oz · 226.8g
cheese othershredded Fontina cheese4 oz · 113.4g
cheese otherfreshly grated Parmesan cheese0.5 cup · 56.5g
cheese othercrumbled feta cheese0.5 cup · 56.5g

Toppings (3)

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

over cheeseminced garlic1 tbsp · 12.5g
over cheese2 pre-baked pizza crusts
post bake10 fresh basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (3)