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Margherita Pizza with Sausage and Pesto
Unknown · allrecipes.com · 2019 · Original
Neapolitan (aspirational)
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: 425°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
133g
Cheese
283g
Dough weight
—
Process
Bake temp
425°F / 218°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato3 tomatoes—
- sauce tomatoprepared pizza sauce0.33333334326744 cup · 66.7g
- cheese mozzarellashredded mozzarella cheese1.5 cup · 169.5g
- cheese mozzarellafresh mozzarella cheese4 oz · 113.4g
- sauce tomatopesto sauce0.33333334326744 cup · 66.7g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 CAULIPOWER® Cauliflower Pizza Crust
- over cheese1 link fully cooked roasted red pepper and Asiago chicken sausage
- post bakefresh basil leaves0.25 cup · 6g