Margherita Pizza by Mike Fitzick

Name: Margherita Pizza by Mike Fitzick
Cook time: 12 min
Ingredients: 0 each San Marzano Tomatoes; 0 each Fresh Mozzarella/Fior Di Latte; 0 each Parmigiano Regiano; 0 each Olive Oil

Mike Fitzick · gozney.com · 2018 · Original

Neapolitan (asserted)

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: 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

—

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

—

Dough weight

—

Process

Bake temp

900°F / 482°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (4)

sauce tomatoSan Marzano Tomatoes—
cheese mozzarellaFresh Mozzarella/Fior Di Latte—
cheese otherParmigiano Regiano—
oilOlive Oil—

Toppings (2)

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

over cheese1 x Dough Ball
post bakeFresh Basil

Pizza Lab

Baker's percentages

Process

Ingredients (4)

Toppings (2)