Kitchenaid Pizza Margherita
mammafishy · food.com · 2007 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: mozzarella cheese, freshly grated parmesan cheese.
Against 5,130 pizza recipes
Neapolitan style, 75% hydration: wetter than 71% 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: 75%) · 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
318g
Water
237g
Hydration
74.7%
Salt
0.9%
Yeast
2.14%
Oil
7.1%
Sauce
123g
Cheese
85g
Dough weight
587g
Process
Bake temp
n/a
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeastbulk yeast2 1/4 tsp · 6.8g
- waterwarm water1 cup · 237g
- saltsalt1/2 tsp · 3g
- flour2 1/2-3 1/2 cups flour2 1/2 cup · 318g
- oilolive oil1 tbsp · 13.6g
- sauce tomatotomato sauce1/2 cup · 123g
- cheese mozzarellamozzarella cheese2 oz · 56.7g
- saltsalt & freshly ground black peppern/a
- cheese otherfreshly grated parmesan cheese1/4 cup · 28.3g
- floursemolina or cornmealn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal1 tbsp · 12.5g
- over cheeseloosely packed basil leaves1/2 cup · 12g
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