← All pizzas
Homemade margherita pizza
James Martin · bbc.co.uk · 2015 · Original
Neapolitan (aspirational)
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
1000g
Water
18428g
Hydration
—
Salt
0.6%
Yeast
1.40%
Oil
9.5%
Sauce
400g
Cheese
—
Dough weight
19555g
Process
Bake temp
900°F / 482°C
Bake time
5-10 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 · 18427.5g
- sauce tomato2 x 400g/14oz tins San Marzano tomatoes400g
- dairy dough2 large cow’s milk mozzarella balls—
- oilolive oil3 tbsp · 40.8g
- saltsea salt and freshly ground black pepper—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large handful basil leaves