Margherita Pizza Topping
yarniefoodiemomof3 · food.com · 2008 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh 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
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil2 tbsp · 27.2g
- sauce tomato3 -4 tomatoesn/a
- cheese mozzarellafresh mozzarella cheese8 oz · 227g
- cheese otherparmesan cheese2 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheese1 small onion
- post bake2 -3 tablespoons fresh basil2 tbsp · 3g
- over cheesered pepper flakes1/4 tsp · 1.1g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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