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Margherita Pizza (Pizza Margherita)
Chef Acosta · food.com · 2008 · 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
113g
Dough weight
14g
Process
Bake temp
900°F / 482°C
Bake time
9-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilextra virgin olive oil1 tbsp · 13.6g
- sauce tomato2 small tomatoes—
- cheese mozzarellamozzarella cheese4 oz · 113.4g
- cheese otherparmesan cheese2 tbsp
- saltsalt and pepper—
- sauce tomatocrushed red pepper flakes—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese12 inches thin pizza crust
- over cheesearlic cloves
- over cheese3 -4 large basil leaves