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Margherita Pita Pizzas
Chef Buggsy Mate · food.com · 2012 · 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
25g
Cheese
226g
Dough weight
9g
Process
Bake temp
900°F / 482°C
Bake time
1-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilgarlic-infused olive oil2 tsp · 9g
- sauce tomatopesto sauce2 tbsp · 25g
- cheese mozzarellashredded mozzarella cheese2 cup · 226g
- sauce tomato3 roma tomatoes—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 pita breads
- over cheese1 -2 garlic clove
- over cheese1/2 small onion
- over cheeseitalian seasoning2 tsp · 8.4g
- post bakefresh basil0.25 cup · 6g