Perfect Pizza Margherita
foodandwine.com · 2013 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: buffalo mozzarella.
Against 5,130 pizza recipes
Neapolitan style, 95% hydration: wetter than 96% 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: 95%) · 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
500g
Water
474g
Hydration
94.8%
Salt
3.0%
Yeast
n/a
Oil
13.6%
Sauce
397g
Cheese
907g
Dough weight
1059g
Process
Bake temp
500°F / 260°C
Bake time
45 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
1h
Ingredients (9)
- yeast1 envelope active dry yeastn/a
- waterwarm water2 cup · 474g
- sugarsugar1/2 tsp · 2.1g
- flourall-purpose flour4 cup · 500g
- saltkosher salt2 1/2 tsp · 15g
- sauce tomatopeeled whole San Marzano tomatoes14 oz · 397g
- oilextra-virgin olive oil5 tbsp · 68g
- saltCoarse sea saltn/a
- cheese mozzarellabuffalo mozzarella2 lb · 907g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano1/2 tsp · 0.3g
- over cheeseFreshly ground black pepper
- over cheese32 large basil leaves
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 3.0% 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 95% 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.
Or browse all 5130 pizza recipes.