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Stuffed Chicken with Margherita® Capicola
Unknown · allrecipes.com · 2013 · 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
125g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
234g
Process
Bake temp
900°F / 482°C
Bake time
7-7 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese other16 slices fontina cheese—
- flourall-purpose flour for dredging1 cup · 125g
- oilvegetable oil for frying0.5 cup · 109g
- saltSalt and pepper to taste—
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 skinless
- over cheese16 slices Margherita® Capicola
- over cheese4 portobello mushrooms
- over cheese8 toothpicks
- over cheeseunsalted butter1 tbsp · 18g
- over cheesewhite wine0.25 cup · 50g
- over cheesechicken broth1 cup · 200g
- over cheeseparsley2 tbsp · 3g