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Cheesy Margherita Pizza Hummus with Grilled Pesto Pizza Bread.
Unknown · halfbakedharvest.com · 2014 · 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
31g
Cheese
113g
Dough weight
82g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (7)
- sauce tomato2-3 medium or 4 small tomatoes )—
- oil+ 2 tablespoons olive oil0.25 cup · 54.5g
- saltsalt and peper—
- sauce tomatorounded tomato paste2 tbsp · 30.6g
- cheese mozzarellafresh shredded mozzarella cheese1 cup · 113g
- cheese otherfreshly grated parmesan cheese*2 tbsp
- oilolive oil2 tbsp · 27.2g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 clove garlic
- over cheesedried oregano2 tsp · 1g
- post bakefresh basil0.25 cup · 6g
- over cheesecooked cannellini/great northern beans )3 cup · 600g
- over cheesetahini0.25 cup · 50g
- over cheesetoasted pine nuts1 tbsp · 12.5g
- post bakeof [your favorite pizza dough https://www.halfbakedharvest.com/toasted-walnut-pesto-caramelized-nectarine-pizza-wspicy-balsamic-drizzle/]1 lb · 453.6g
- post bakeof [homemade| https://www.halfbakedharvest.com/toasted-walnut-pesto-caramelized-nectarine-pizza-wspicy-balsamic-drizzle/] or store-bought pesto0.3333333333333333 cup · 66.7g