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Perfect Pizza Margherita
Unknown · foodandwine.com · 2013 · Original
Neapolitan (aspirational)
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 (this recipe: 95%) · 800–950°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
—
Oil
13.6%
Sauce
397g
Cheese
907g
Dough weight
1059g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
1h
Ingredients (9)
- yeast1 envelope active dry yeast—
- waterwarm water2 cup · 474g
- sugarsugar0.5 tsp · 2.1g
- flourall-purpose flour4 cup · 500g
- saltkosher salt2.5 tsp · 15g
- sauce tomatopeeled whole San Marzano tomatoes14 oz · 396.9g
- oilextra-virgin olive oil5 tbsp · 68g
- saltCoarse sea salt—
- cheese mozzarellabuffalo mozzarella2 lb · 907.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano0.5 tsp · 0.3g
- over cheeseFreshly ground black pepper
- over cheese32 large basil leaves