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Pizza Margherita
Deborah · italianfoodforever.com · 2019 · 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: 500°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
—
Cheese
339g
Dough weight
55g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomato1 Large Can Plum Tomatoes—
- oilOlive Oil0.25 cup · 54.5g
- saltSalt &—
- cheese mozzarellaDiced Mozzarella Cheese3 cup · 339g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 Individual Pizza Dough Balls - At Room Temperature
- over cheeseMinced Garlic
- over cheeseFresh Chopped Basil0.25 cup · 6g
- over cheeseDash Red Pepper Flakes
- post bake4 Large Fresh Basil Leaves