Homemade margherita pizza
James Martin · bbc.co.uk · 2015 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: cow’s milk mozzarella balls.
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.
Flour
1000g
Water
18427g
Hydration
n/a
Salt
0.6%
Yeast
1.40%
Oil
9.5%
Sauce
400g
Cheese
n/a
Dough weight
19555g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
5 to 10 min
Oven
home standard
Surface
stone
Cold ferment
24h
Ingredients (11)
- flour/1lb 14oz '00' flour800g
- flour/7oz semolina flour200g
- saltsalt1 tsp · 6g
- sugarcaster sugar1 tbsp · 12.5g
- yeast/½oz dried yeast14 oz · 14g
- oilextra virgin olive oil4 tbsp · 54.4g
- water/1 pint 2fl oz water650 oz · 18427g
- sauce tomato2 x 400g/14oz tins San Marzano tomatoes400g
- dairy dough2 large cow’s milk mozzarella ballsn/a
- oilolive oil3 tbsp · 40.8g
- saltsea salt and freshly ground black peppern/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large handful basil leaves
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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