← All pizzas
Crispy Grilled Pizza Margherita
Unknown · allrecipes.com · 2018 · Original
Neapolitan (asserted)
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: 900°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
340g
Dough weight
55g
Process
Bake temp
900°F / 482°C
Bake time
3-5 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil0.25 cup · 54.5g
- cheese othershredded Asiago cheese4 oz · 113.4g
- sauce tomato3 large tomatoes—
- cheese mozzarellafresh mozzarella cheese8 oz · 226.8g
- saltsalt and ground black pepper to taste—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 package pizza dough453.6g
- over cheesepacked whole basil leaves1 cup · 24g