Margherita Pizza by Mike Fitzick
Mike Fitzick · gozney.com · 2018 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella/fior di latte, parmigiano regiano.
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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (4)
- sauce tomatoSan Marzano Tomatoesn/a
- cheese mozzarellaFresh Mozzarella/Fior Di Latten/a
- cheese otherParmigiano Regianon/a
- oilOlive Oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeFresh Basil
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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