Margherita Pizza
Cookie and Kate · cookieandkate.com · 2021 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: ovoline-type mozzarella or other fresh 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 (this recipe: 500°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
500°F / 260°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomato1 large can whole San Marzano tomatoes794g
- waterovoline-type mozzarella or other fresh mozzarella balls12 oz · 340g
- saltAdditional garnishes: Drizzle of extra-virgin olive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeHandful of fresh basil
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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