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Margherita Mac & Cheese
Boomette · food.com · 2011 · 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
13g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
397g
Cheese
226g
Dough weight
449g
Process
Bake temp
900°F / 482°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Ingredients (6)
- saltsalt1 tsp · 6g
- cheese mozzarella2 -3 cups mozzarella cheese2 cup · 226g
- sauce tomatodiced tomatoes14 oz · 396.9g
- oilolive oil2 tbsp · 27.2g
- flourflour1 tbsp · 12.5g
- dairy doughmilk2 cup · 400g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 -7 ounces elbow macaroni6 oz · 198.5g
- over cheesepepper0.25 tsp · 1.1g
- post bakedried basil1 tsp · 0.5g
- over cheesearlic clove