Quick Rise Pizza Margherita (With Topping Variations)
Tinkerbell · food.com · 2013 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: 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
0.4%
Yeast
4.11%
Oil
0%
Sauce
200g
Cheese
113g
Dough weight
419g
Process
Bake temp
n/a
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (10)
- waterwarm water3/4 cup · 178g
- sugarwhite sugar1 tsp · 4.2g
- saltsea salt0.1 tsp · 0.8g
- yeastactive dry yeast1 tbsp · 9g
- flourall-purpose flour1 3/4 cup · 219g
- sugarbrown sugar2 tsp · 8.4g
- oilolive oiln/a
- sauce tomatopizza sauce1 cup · 200g
- cheese mozzarellamozzarella cheese1 cup · 113g
- sauce tomato3 roma tomatoesn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseitalian seasoning
- post bake6 fresh basil leaves
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- 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.
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