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Pizza Margherita
Schmutzarella · food.com · 2009 · Original
Neapolitan (aspirational)
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 (this recipe: 81%) · 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
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
900°F / 482°C
Bake time
13-16 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (8)
- yeast1 package active dry yeast7.1g
- flourunbleached all-purpose flour1.75 cup · 218.8g
- waterwarm water0.75 cup · 177.8g
- saltsalt1 tsp · 6g
- sauce tomato1 can whole tomatoes with juice396.9g
- oilolive oil2 tbsp · 27.2g
- sugarsugar0.25 tsp · 1.1g
- cheese mozzarellafresh mozzarella cheese6 oz · 170.1g
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