The Perfect Margherita Pizza
Baking Steel · bakingsteel.com · 2024 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: fresh mozzarella.
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: 450°F)
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
450°F / 232°C
Bake time
3 to 5 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatocrushed tomatoes or pizza sauce3 oz · 85g
- cheese mozzarellafresh mozzarella4 oz · 113g
- oilExtra virgin olive oiln/a
- flourSemolina flour for the peeln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeFresh basil 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
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- 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.
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