Cast-Iron Skillet Pizza Margherita
americastestkitchen.com · 2017 · Original
Neapolitanas labeled by the source
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
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
n/a
Bake time
7 to 10 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomato1 can whole peeled tomatoesn/a
- oilextra-virgin olive oil1/4 cup · 54.5g
- cheese mozzarellafresh mozzarella cheese12 oz · 340g
Toppings (4)
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
- post bakechopped fresh basil2 tbsp · 3g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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