Pizza Margherita
Martha Rose Shulman · cooking.nytimes.com · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: grated mozzarella or crumbled goat 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 details not stated on the source page.
Ingredients (5)
- oilextra virgin olive oil1/2 cup · 109g
- oilgarlic olive oil2 tbsp · 27.2g
- cheese mozzarellagrated mozzarella or crumbled goat cheese3/4 cup · 84.8g
- sauce tomatoAbout 2 pounds ripe tomatoesn/a
- saltCoarse saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheesefreshly ground pepper to taste
- post bakeSeveral fresh 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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