Margherita Pizza (Pizza Margherita)
Chef Acosta · food.com · 2008 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: mozzarella cheese, parmesan 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
9 to 10 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilextra virgin olive oil1 tbsp · 13.6g
- sauce tomato2 small tomatoesn/a
- cheese mozzarellamozzarella cheese4 oz · 113g
- cheese otherparmesan cheese2 tbsp
- saltsalt and peppern/a
- sauce tomatocrushed red pepper flakesn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheese3 -4 large basil leaves
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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