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Pizza Margherita
Unknown · americastestkitchen.com · 2007 · Original
Neapolitan (asserted)
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 (this recipe: 63%) · 800–950°F bake (this recipe: 900°F)
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
—
Cheese
227g
Dough weight
622g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeastinstant yeast1.25 tsp · 3.8g
- waterwater1 cup · 227g
- flourunbleached all-purpose flour1.75 cup · 248g
- flourcake flour1 cup · 113g
- salttable salt1.5 tsp · 9g
- sugarsugar2 tsp · 8.4g
- sauce tomato1 can diced tomatoes—
- 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 basil0.25 cup · 6g