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Margherita Pizza (Gluten Free)
Emily Elizabeth · 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 · 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
—
Cheese
510g
Dough weight
27g
Process
Bake temp
900°F / 482°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil2 tbsp · 27.2g
- cheese mozzarellafresh block mozzarella cheese1 lb · 453.6g
- cheese mozzarellashredded mozzarella cheese0.5 cup · 56.5g
- sauce tomato4 -5 vine ripe tomatoes—
- saltsalt and pepper—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza crust </a> or your own pizza crust recipe)
- over cheesearlic cloves
- post bakefresh basil leaf0.3333333333333333 cup · 8g