Pizza Margherita
Mary Ann Esposito · ciaoitalia.com · 2009 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: diced fresh fior di latte 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
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilExtra-Virgin Olive Oil3 tbsp · 40.8g
- sauce tomato4 ripe plum tomatoesn/a
- cheese mozzarelladiced fresh fior di latte mozzarella cheese2 cup · 226g
- saltfine sea salt1/2 tsp · 3g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 recipe Pizza with Cresciuta
- post bake12 fresh basil leaves
- over cheeseINGREDIENTS
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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- 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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