Margherita Tortilla Pizzas

Name: Margherita Tortilla Pizzas
Cook time: 8 min
Ingredients: 0 each Four 10-inch flour tortillas; 0 each Extra-virgin olive oil; 0.25 cup freshly grated Parmigiano-Reggiano cheese; 4 each 4 medium tomatoes; 0 each Salt and freshly ground pepper; 1 lb fresh mozzarella

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

—

Cheese

482g

Dough weight

—

Process

Bake temp

900°F / 482°C

Bake time

8-8 min

Oven

home standard

Surface

stone

Ingredients (6)

flourFour 10-inch flour tortillas—
oilExtra-virgin olive oil—
cheese otherfreshly grated Parmigiano-Reggiano cheese0.25 cup · 28.3g
sauce tomato4 medium tomatoes—
saltSalt and freshly ground pepper—
cheese mozzarellafresh mozzarella1 lb · 453.6g

Toppings (1)

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

over cheesefinely shredded basil leaves1 cup · 24g

Pizza Lab

Baker's percentages

Process

Ingredients (6)

Toppings (1)