Grilled Pizza Margherita with Heirloom Tomatoes
Honest Cooking · honestcooking.com · 2026 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella.
Against 5,130 pizza recipes
Neapolitan style, 71% hydration: wetter than 61% of the 1,480 doughs that parse.
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 (this recipe: 71%) · 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
356g
Hydration
71.1%
Salt
1.2%
Yeast
n/a
Oil
5.4%
Sauce
245g
Cheese
113g
Dough weight
893g
Process
Bake temp
n/a
Bake time
2 to 3 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (9)
- flourall-purpose flour4 cup · 500g
- waterhot tap water1 1/2 cup · 356g
- oilextra virgin olive oil2 tbsp · 27.2g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- yeast1 packet instant yeastn/a
- sauce tomatoheirloom tomatoes1 cup · 245g
- cheese mozzarellafresh mozzarella1 cup · 113g
- saltSalt and pepper to tasten/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese¼ cup roasted pine nuts1/4 cup · 50g
- post bakeFresh basil leaves
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- See what hydration doesWhere 71% sits, and what changes as it goes up or down.
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