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Pizza Margherita
Galley Wench · 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
1247g
Cheese
208g
Dough weight
42g
Process
Bake temp
900°F / 482°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomatoplum tomato1 lb · 453.6g
- sauce tomato1 can whole tomatoes793.8g
- saltsalt0.25 tsp · 1.5g
- oilextra virgin olive oil3 tbsp · 40.8g
- cheese mozzarellacoarsely grated mozzarella cheese1.5 cup · 170.1g
- cheese otherparmesan cheese0.3333333333333333 cup · 37.7g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 basic pizza dough
- over cheese1 -2 tablespoon cornmeal1 tbsp · 12.5g
- post bake6 -8 fresh basil leaves
- over cheesearlic clove