Pizza margherita
Andy Hearnden · andy-cooks.com · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: buffalo mozzarella, pecorino romano.
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 (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
167g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
270g
Dough weight
167g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
900°F / 482°C
Bake time
0.8 min
Oven
wood fired
Surface
stone
Ingredients (6)
- sauce tomato1 can San Marzano tomatoesn/a
- cheese mozzarellaBuffalo mozzarella250g
- cheese otherPecorino Romano20g
- saltsaltn/a
- oilextra virgin olive oiln/a
- floursemolina flour1 cup · 167g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
Or browse all 5130 pizza recipes.