Margherita Pizza with Sausage and Pesto
allrecipes.com · 2019 · Original
Neapolitaninferred from the title
DietNot vegetarian: link fully cooked roasted red pepper and asiago chicken sausage.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration · 800 to 950°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
425°F / 218°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato3 tomatoesn/a
- sauce tomatoprepared pizza sauce1/3 cup · 66.7g
- cheese mozzarellashredded mozzarella cheese1 1/2 cup · 170g
- cheese mozzarellafresh mozzarella cheese4 oz · 113g
- sauce tomatopesto sauce1/3 cup · 66.7g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 link fully cooked roasted red pepper and Asiago chicken sausage
- post bakefresh basil leaves1/4 cup · 6g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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