Margherita Pizza
foodandwine.com · 2021 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: fresh mozzarella, grated pecorino romano.
Against 5,130 pizza recipes
Neapolitan style, 70% hydration: wetter than 58% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 70%) · 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.
Flour
550g
Water
386g
Hydration
70.1%
Salt
1.8%
Yeast
0.55%
Oil
2.5%
Sauce
n/a
Cheese
340g
Dough weight
962g
Process
Bake temp
500°F / 260°C
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (11)
- flourbread flour3 1/2 cup · 550g
- yeast.75 teaspoon active dry yeast3g
- watercold water1 1/2 cup · 356g
- saltfine sea salt1 1/2 tsp · 10g
- oilItalian or Californian extra-virgin olive oil1 tbsp · 13.6g
- sauce tomato1 can whole peeled tomatoesn/a
- waterwater2 tbsp · 30g
- cheese mozzarellafresh mozzarella12 oz · 340g
- flourSemolina flourn/a
- cheese otherGrated Pecorino Romanon/a
- oilExtra-virgin olive oiln/a
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
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 1.8% 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 70% 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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