Authentic Pizza Margherita
allrecipes.com · 2020 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: fresh mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, 49% hydration: drier than 91% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
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 (this recipe: 49%) · 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.
Flour
488g
Water
237g
Hydration
48.6%
Salt
1.2%
Yeast
n/a
Oil
0%
Sauce
400g
Cheese
n/a
Dough weight
872g
Process
Bake temp
500°F / 260°C
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourall-purpose flour3 1/2 cup · 438g
- saltsalt1 tsp · 6g
- waterwater1 cup · 237g
- yeast1 package active dry yeast142g
- sugar1 pinch white sugarn/a
- flourflour for dusting1/4 cup · 50g
- sauce tomatopizza sauce2 cup · 400g
- cheese mozzarella20 slices fresh mozzarella cheesen/a
- oilolive oiln/a
- saltsea salt to tasten/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bake20 leaves fresh basil
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 49% hydration and 1.2% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 49% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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