Pizza Margherita
Schmutzarella · food.com · 2009 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: fresh mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, 81% hydration: wetter than 85% of the 1,480 doughs that parse.
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 (this recipe: 81%) · 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.
Flour
219g
Water
178g
Hydration
81.3%
Salt
2.7%
Yeast
3.24%
Oil
15.5%
Sauce
397g
Cheese
170g
Dough weight
445g
Process
Bake temp
n/a
Bake time
13 to 16 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (8)
- yeast1 package active dry yeast7.1g
- flourunbleached all-purpose flour1 3/4 cup · 219g
- waterwarm water3/4 cup · 178g
- saltsalt1 tsp · 6g
- sauce tomato1 can whole tomatoes with juice397g
- oilolive oil2 tbsp · 27.2g
- sugarsugar1/4 tsp · 1.1g
- cheese mozzarellafresh mozzarella cheese6 oz · 170g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 large garlic cloves
- over cheese4 basil leaves
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 81% hydration and 2.7% salt, then set your own flour weight and ball count.
- 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 doesWhere 81% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
Or browse all 5130 pizza recipes.