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Cast-Iron Skillet Pizza Margherita
Unknown · americastestkitchen.com · 2017 · 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
340g
Dough weight
68g
Process
Bake temp
900°F / 482°C
Bake time
2-4 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomato1 can whole peeled tomatoes—
- oilextra-virgin olive oil0.25 cup · 54.5g
- cheese mozzarellafresh mozzarella cheese12 oz · 340.2g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered wine vinegar1 tsp · 4.2g
- over cheesearlic cloves
- over cheesedried oregano1 tsp · 0.5g
- over cheesepizza dough1 lb · 453.6g
- post bakechopped fresh basil2 tbsp · 3g