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Pizza Margherita
Studentchef · food.com · 2011 · 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 · 800–950°F bake (this recipe: 475°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
794g
Cheese
142g
Dough weight
42g
Process
Bake temp
475°F / 246°C
Bake time
15-18 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomato1 can whole tomatoes793.8g
- saltsalt0.25 tsp · 1.5g
- oilolive oil3 tbsp · 40.8g
- cheese mozzarellamozzarella cheese5 oz · 141.8g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseprepared pizza dough1 lb · 453.6g
- over cheese6 black olives
- post bake8 -10 fresh basil leaves