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Quick Rise Pizza Margherita (With Topping Variations)
Tinkerbell · food.com · 2013 · 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
0.4%
Yeast
4.11%
Oil
—
Sauce
200g
Cheese
113g
Dough weight
419g
Process
Bake temp
900°F / 482°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (10)
- waterwarm water0.75 cup · 177.8g
- sugarwhite sugar1 tsp · 4.2g
- saltsea salt0.125 tsp · 0.8g
- yeastactive dry yeast1 tbsp · 9g
- flourall-purpose flour1.75 cup · 218.8g
- sugarbrown sugar2 tsp · 8.4g
- oilolive oil—
- sauce tomatopizza sauce1 cup · 200g
- cheese mozzarellamozzarella cheese1 cup · 113g
- sauce tomato3 roma tomatoes—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseitalian seasoning
- post bake6 fresh basil leaves