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Pizza Margherita
Martha Rose Shulman · cooking.nytimes.com · 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
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
85g
Dough weight
136g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilextra virgin olive oil0.5 cup · 109g
- oilgarlic olive oil2 tbsp · 27.2g
- cheese mozzarellagrated mozzarella or crumbled goat cheese0.75 cup · 84.8g
- sauce tomatoAbout 2 pounds ripe tomatoes—
- saltCoarse salt—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheese1/2 batch whole wheat pizza dough
- over cheesefreshly ground pepper to taste
- post bakeSeveral fresh basil leaves