Pizza Margherita
americastestkitchen.com · 2007 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, 63% hydration: drier than 64% of the 1,480 doughs that parse.
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 (this recipe: 63%) · 800 to 950°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
361g
Water
227g
Hydration
62.9%
Salt
2.9%
Yeast
1.05%
Oil
2.5%
Sauce
n/a
Cheese
227g
Dough weight
622g
Process
Bake details not stated on the source page.
Ingredients (9)
- yeastinstant yeast1 1/4 tsp · 3.8g
- waterwater1 cup · 227g
- flourunbleached all-purpose flour1 3/4 cup · 248g
- flourcake flour1 cup · 113g
- salttable salt1 1/2 tsp · 9g
- sugarsugar2 tsp · 8.4g
- sauce tomato1 can diced tomatoesn/a
- cheese mozzarellafresh mozzarella cheese8 oz · 227g
- oilextra virgin olive oil2 tsp · 9g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 small clove garlic
- post bakechopped fresh basil1/4 cup · 6g
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