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Margherita Pizza Topping
yarniefoodiemomof3 · 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
227g
Dough weight
27g
Process
Bake temp
900°F / 482°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil2 tbsp · 27.2g
- sauce tomato3 -4 tomatoes—
- cheese mozzarellafresh mozzarella cheese8 oz · 226.8g
- cheese otherparmesan cheese2 tbsp
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza dough14 oz · 396.9g
- over cheesearlic cloves
- over cheese1 small onion
- post bake2 -3 tablespoons fresh basil2 tbsp · 3g
- over cheesered pepper flakes0.25 tsp · 1.1g