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Margherita Pizza
Cookie and Kate · cookieandkate.com · 2021 · Original
Neapolitan (asserted)
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
—
Water
340g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
794g
Cheese
—
Dough weight
340g
Process
Bake temp
900°F / 482°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomato1 large can whole San Marzano tomatoes793.8g
- waterovoline-type mozzarella or other fresh mozzarella balls12 oz · 340.2g
- saltAdditional garnishes: Drizzle of extra-virgin olive oil—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough1 lb · 453.6g
- post bakeHandful of fresh basil