← All pizzas
Grilled Chicken Margherita Tostada Pizzas
MeliBug · food.com · 2007 · 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
170g
Dough weight
17g
Process
Bake temp
900°F / 482°C
Bake time
12-18 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil1 tbsp · 13.6g
- saltseasoning salt0.5 tsp · 3g
- flour4 flour tortillas—
- cheese mozzarellafinely shredded mozzarella cheese1.5 cup · 169.5g
- sauce tomato2 plum roma tomatoes—
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 leaf0.25 cup · 6g