Couldn't Be Easier Margherita Pizza
Vicki in CT · food.com · 2008 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 800 to 950°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (4)
- flour1 burrito-size flour tortillan/a
- sauce tomato1/2 tomatoesn/a
- cheese mozzarellafresh mozzarella cheese2 oz · 56.7g
- oil1 dash olive oiln/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic1/2 tsp · 2.1g
- over cheese4 -10 basil leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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