Couldn't Be Easier Margherita Pizza

Name: Couldn't Be Easier Margherita Pizza
Cook time: 10 min
Ingredients: 1 each 1 burrito-size flour tortilla; 0.5 each 1/2 tomatoes; 2 oz fresh mozzarella cheese; 1 each 1 dash olive oil

Vicki in CT · food.com · 2008 · 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

57g

Dough weight

—

Process

Bake temp

900°F / 482°C

Bake time

8-10 min

Oven

home standard

Surface

stone

Ingredients (4)

flour1 burrito-size flour tortilla—
sauce tomato1/2 tomatoes—
cheese mozzarellafresh mozzarella cheese2 oz · 56.7g
oil1 dash olive oil—

Toppings (2)

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

over cheesegarlic0.5 tsp · 2.1g
over cheese4 -10 basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (4)

Toppings (2)