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Orecchiette Pasta with Margherita® Genoa Salami
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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
25g
Dough weight
27g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (2)
- oilextra virgin olive oil2 tbsp · 27.2g
- cheese otherfreshly grated Pecorino Romano0.25 cup · 25g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic cloves0.25 cup · 50g
- over cheesedry orecchiette pasta16 oz · 453.6g
- over cheeseMargherita® Genoa Salami0.25 lb · 113.4g
- over cheese2 large red bell peppers
- over cheesefresh baby spinach8 oz · 226.8g
- over cheesetoasted pine nuts0.25 cup · 50g
- post bake2 leaves fresh basil
- over cheeseFresh ground black pepper to taste