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Jim Lahey’s No-Knead Pizza Margherita
blucoat · food.com · 2009 · 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 (this recipe: 78%) · 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
381g
Water
296g
Hydration
77.8%
Salt
2.4%
Yeast
0.21%
Oil
3.9%
Sauce
218g
Cheese
57g
Dough weight
702g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (9)
- flourall-purpose flour or 3 cups bread flour3 cup · 381g
- yeastinstant yeast0.25 tsp · 0.8g
- saltsalt1.5 tsp · 9g
- waterwater1.25 cup · 296.3g
- sauce tomato1 vine-ripened tomatoes or 1 heirloom tomato141.8g
- salt1 pinch salt—
- 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