Margherita Pizza (Gluten Free)
Emily Elizabeth · food.com · 2009 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh block mozzarella cheese, shredded mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil2 tbsp · 27.2g
- cheese mozzarellafresh block mozzarella cheese1 lb · 454g
- cheese mozzarellashredded mozzarella cheese1/2 cup · 56.5g
- sauce tomato4 -5 vine ripe tomatoesn/a
- saltsalt and peppern/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- post bakefresh basil leaf1/3 cup · 8g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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