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Vegan Margherita Pizza
Izy Hossack · food.com · 2018 · 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: 111%) · 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
500g
Water
553g
Hydration
110.6%
Salt
1.5%
Yeast
3.34%
Oil
2.7%
Sauce
397g
Cheese
—
Dough weight
1091g
Process
Bake temp
900°F / 482°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastnutritional yeast1 tbsp · 12.5g
- flourand 2 tbsp all-purpose flour4 cup · 500g
- waterwater1.3333333333333333 cup · 316g
- yeastyeast1 tsp · 4.2g
- saltsalt1 tsp · 6g
- sauce tomato1.5 cans chopped tomatoes396.9g
- salt1 pinch salt—
- oilolive oil1 tbsp · 13.6g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecashews1 cup · 200g
- over cheeseapple cider vinegar1 tsp · 4.2g
- over cheesearlic cloves
- over cheesetapioca starch1 tbsp · 12.5g
- over cheesebalsamic vinegar1 tbsp · 12.5g
- over cheesedried oregano1 tsp · 0.5g
- post bakefresh basil