Pizza Caprese (Or Pizza Margherita My Way)
Halcyon Eve · food.com · 2008 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: shredded mozzarella cheese, fresh mozzarella 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
10 to 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 · 454g
- oilolive oil1/4 cup · 54.5g
- saltsea saltn/a
- cheese mozzarellafresh mozzarella cheese8 oz · 227g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- over cheese6 -8 large basil leaves
- over cheesebalsamic vinegar2 tbsp · 25g
- over cheesefresh ground pepper
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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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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