Margherita Pizza ( White Pizza )
chef victoria 2 · food.com · 2007 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: pizza cheese, ricotta 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
15 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil2 tbsp · 27.2g
- cheese mozzarellapizza cheese3 cup · 339g
- sauce tomato1 large tomatoesn/a
- cheese otherricotta cheese10 tbsp
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bake1 package shredded fresh basil
- over cheesegarlic powder1 tbsp · 12.5g
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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