Jim Lahey’s No-Knead Pizza Margherita
blucoat · food.com · 2009 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: buffalo mozzarella.
Against 5,130 pizza recipes
Neapolitan style, 78% hydration: wetter than 79% of the 1,480 doughs that parse.
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 (this recipe: 78%) · 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.
Flour
381g
Water
296g
Hydration
77.8%
Salt
2.4%
Yeast
0.21%
Oil
3.9%
Sauce
218g
Cheese
57g
Dough weight
702g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourall-purpose flour or 3 cups bread flour3 cup · 381g
- yeastinstant yeast1/4 tsp · 0.8g
- saltsalt1 1/2 tsp · 9g
- waterwater1 1/4 cup · 296g
- sauce tomato1 vine-ripened tomatoes or 1 heirloom tomato142g
- salt1 pinch saltn/a
- sauce tomatotomato sauce5 tbsp · 76.5g
- cheese mozzarellabuffalo mozzarella2 oz · 56.7g
- oilextra virgin olive oil1 tbsp · 13.6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil leaves
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 78% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 78% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
Or browse all 5130 pizza recipes.