Pizza Margherita
Honest Cooking · honestcooking.com · 2017 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: buffalo mozzarella.
Against 5,130 pizza recipes
Neapolitan style, 83% hydration: wetter than 88% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% of recipes that state an oven.
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: 83%) · 800 to 950°F bake (this recipe: 350°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
500g
Hydration
83.3%
Salt
n/a
Yeast
2.00%
Oil
9.1%
Sauce
500g
Cheese
n/a
Dough weight
1166g
Process
Bake temp
350°F / 177°C
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- flourFarro flour600g
- saltsea saltn/a
- yeastinstant dry yeast12g
- waterwater500 ml · 500g
- oilextra-virgin olive oil4 tbsp · 54.4g
- sauce tomatotomato pulp500 ml · 500g
- cheese mozzarellabuffalo mozzarellan/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 clove garlic
- post bakea sprig of fresh basil
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 83% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 83% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
Or browse all 5130 pizza recipes.