Authentic Pizza Margherita

Name: Authentic Pizza Margherita
Cook time: 7 min
Ingredients: 3.5 cup all-purpose flour; 1 tsp salt; 1 cup water; 1 each 1 package active dry yeast; 1 each 1 pinch white sugar; 0.25 cup flour for dusting; 2 cup pizza sauce; 20 each 20 slices fresh mozzarella cheese; 0 each olive oil; 0 each sea salt to taste

Unknown · allrecipes.com · 2020 · 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 (this recipe: 49%) · 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

488g

Water

237g

Hydration

48.6%

Salt

1.2%

Yeast

—

Oil

—

Sauce

400g

Cheese

—

Dough weight

872g

Process

Bake temp

500°F / 260°C

Bake time

5-7 min

Oven

home standard

Surface

stone

Ingredients (10)

flourall-purpose flour3.5 cup · 437.5g
saltsalt1 tsp · 6g
waterwater1 cup · 237g
yeast1 package active dry yeast141.8g
sugar1 pinch white sugar—
flourflour for dusting0.25 cup · 50g
sauce tomatopizza sauce2 cup · 400g
cheese mozzarella20 slices fresh mozzarella cheese—
oilolive oil—
saltsea salt to taste—

Toppings (1)

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

post bake20 leaves fresh basil

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (1)