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Pizza Caprese (Or Pizza Margherita My Way)
Halcyon Eve · 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
454g
Cheese
340g
Dough weight
82g
Process
Bake temp
900°F / 482°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- oil2 -3 tablespoons olive oil2 tbsp · 27.2g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
- sauce tomatoheirloom tomatoes1 lb · 453.6g
- oilolive oil0.25 cup · 54.5g
- saltsea salt—
- cheese mozzarellafresh mozzarella cheese8 oz · 226.8g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 prepared pizza crust
- over cheesearlic clove
- over cheese6 -8 large basil leaves
- over cheesebalsamic vinegar2 tbsp · 25g
- over cheesefresh ground pepper