Margherita Pizza Recipe
Cucina by Elena · cucinabyelena.com · 2025 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: fresh mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 71% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.
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 (this recipe: 60%) · 800 to 950°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
992g
Water
600g
Hydration
60.5%
Salt
3.0%
Yeast
0.20%
Oil
0%
Sauce
490g
Cheese
454g
Dough weight
1624g
Process
Bake temp
550°F / 288°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (8)
- waterwater600 ml · 600g
- flourPizza Flour1 kg · 992g
- saltsalt30g
- yeast1-2 g dry yeast2g
- sauce tomatopureed2 cup · 490g
- salt2-3 large pinches of kosher salt to tasten/a
- cheese mozzarellafresh mozzarella cheese16 oz · 454g
- oilextra virgin olive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bake12 large fresh basil leaves
Keep exploring
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- Scale this doughStart from 60% hydration and 3.0% salt, then set your own flour weight and ball count.
- 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 doesWhere 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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