Margherita Pizza with Tomato, Mozzarella and Basil

Name: Margherita Pizza with Tomato, Mozzarella and Basil
Cook time: 12 min
Ingredients: 0.5 cup pizza sauce; 0.25 lb thinly sliced fresh mozzarella cheese; 0 each Extra-virgin olive oil; 0 each Parmigiano-Reggiano cheese

Unknown · foodandwine.com · 2013 · 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

100g

Cheese

113g

Dough weight

—

Process

Bake temp

900°F / 482°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (4)

sauce tomatopizza sauce0.5 cup · 100g
cheese mozzarellathinly sliced fresh mozzarella cheese0.25 lb · 113.4g
oilExtra-virgin olive oil—
cheese otherParmigiano-Reggiano cheese—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseOne portion Perfect Neapolitan Pizza Dough
post bake10 fresh basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (4)

Toppings (2)