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Margherita Pizza with Chris Bianco
Chris Bianco · gozney.com · 2024 · 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 · 800–950°F bake (this recipe: 420°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
50g
Cheese
—
Dough weight
—
Process
Bake temp
420°F / 216°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourHandful of flour to dust—
- sauce tomatoBianco DiNapoli New York Style Organic Pizza Sauce4 tbsp · 50g
- cheese other1tbsp parmesan—
- cheese mozzarella1 ball mozzarella—
- oilDrizzle of extra virgin olive oil—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSmall handful of basil