Vegan Margherita Pizza

Izy Hossack · food.com · 2018 · Original

Neapolitaninferred from the title

DietVegan. 15 ingredients checked. Reviewed: cashews; nutritional yeast; all plant.

Against 5,130 pizza recipes

Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

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 · 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

500g

Water

553g

Hydration

n/a

Salt

1.5%

Yeast

3.34%

Oil

2.7%

Sauce

397g

Cheese

n/a

Dough weight

1091g

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Bake temp

n/a

Bake time

5 min

Oven

home standard

Surface

stone

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.