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Margherita Pizza ( White Pizza )
chef victoria 2 · food.com · 2007 · 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
339g
Dough weight
27g
Process
Bake temp
900°F / 482°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil2 tbsp · 27.2g
- cheese mozzarellapizza cheese3 cup · 339g
- sauce tomato1 large tomatoes—
- cheese otherricotta cheese10 tbsp
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 pizza crust
- post bake1 package shredded fresh basil
- over cheesegarlic powder1 tbsp · 12.5g