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Margherita Pizza
Unknown · foodandwine.com · 2021 · Original
Neapolitan (aspirational)
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 (this recipe: 70%) · 800–950°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.
Flour
550g
Water
386g
Hydration
70.1%
Salt
1.8%
Yeast
0.55%
Oil
2.5%
Sauce
—
Cheese
340g
Dough weight
962g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (11)
- flourbread flour3.5 cup · 550g
- yeast.75 teaspoon active dry yeast3g
- watercold water1.5 cup · 355.5g
- saltfine sea salt1.5 tsp · 10g
- oilItalian or Californian extra-virgin olive oil1 tbsp · 13.6g
- sauce tomato1 can whole peeled tomatoes—
- waterwater2 tbsp · 30g
- cheese mozzarellafresh mozzarella12 oz · 340.2g
- flourSemolina flour—
- cheese otherGrated Pecorino Romano—
- oilExtra-virgin olive oil—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePinch of dried oregano
- post bake16 large fresh basil leaves