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Margherita Mug Eggs
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
61g
Cheese
—
Dough weight
—
Process
Bake temp
900°F / 482°C
Bake time
1-1 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese otherricotta cheese2 tbsp
- sauce tomatodiced tomatoes0.25 cup · 61.3g
- saltsalt and ground black pepper to taste—
- cheese othergrated Parmesan cheese2 tsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter1 tbsp · 14.2g
- over cheese2 eggs
- post bake2 leaves fresh basil
- over cheese1 pinch dried oregano