Margherita Flatbread Pizza
allrecipes.com · 2020 · Original
DietVegetarian. Not vegan: fresh mozzarella cheese.
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
3 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomato2 cans peeled whole plum tomatoes454g
- saltsalt and ground black pepper to tasten/a
- oilolive oil1 tsp · 4.5g
- sauce tomato1 pinch crushed red pepper flakesn/a
- cheese mozzarella1 ball fresh mozzarella cheese113g
- sauce tomato1 ripe tomaton/a
Toppings (3)
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
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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.
Or browse all 5130 pizza recipes.