Margherita Pizza with Tomato, Mozzarella and Basil
foodandwine.com · 2013 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: thinly sliced fresh mozzarella cheese, parmigiano-reggiano 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 (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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (4)
- sauce tomatopizza sauce1/2 cup · 100g
- cheese mozzarellathinly sliced fresh mozzarella cheese1/4 lb · 113g
- oilExtra-virgin olive oiln/a
- cheese otherParmigiano-Reggiano cheesen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bake10 fresh basil leaves
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