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Margherita Pizza with Pesto
Unknown · americastestkitchen.com · 2016 · 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 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
227g
Dough weight
58g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra-virgin olive oil0.25 cup · 54.5g
- sauce tomato1 can diced tomatoes—
- cheese mozzarellafresh mozzarella cheese8 oz · 226.8g
- saltsalt0.5 tsp · 3g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza dough1 lb · 453.6g
- over cheesepepper0.25 tsp · 1.1g
- over cheesepesto0.25 cup · 50g