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Margherita Flatbread Pizza
Unknown · allrecipes.com · 2020 · 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
454g
Cheese
113g
Dough weight
5g
Process
Bake temp
425°F / 218°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomato2 cans peeled whole plum tomatoes453.6g
- saltsalt and ground black pepper to taste—
- oilolive oil1 tsp · 4.5g
- sauce tomato1 pinch crushed red pepper flakes—
- cheese mozzarella1 ball fresh mozzarella cheese113.4g
- sauce tomato1 ripe tomato—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bake16 leaves fresh basil
- over cheese8 cloves garlic
- over cheese6 sprigs thyme
- over cheese1 flatbread pizza crust