Grilled Chicken Margherita Tostada Pizzas
MeliBug · food.com · 2007 · Original
Neapolitanas labeled by the source
DietNot vegetarian: boneless skinless chicken breasts.
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
12 to 18 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil1 tbsp · 13.6g
- saltseasoning salt1/2 tsp · 3g
- flour4 flour tortillasn/a
- cheese mozzarellafinely shredded mozzarella cheese1 1/2 cup · 170g
- sauce tomato2 plum roma tomatoesn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- over cheese2 boneless skinless chicken breasts
- post bakesliced fresh basil leaf1/4 cup · 6g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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