← All pizzas
Margherita Pizza
David Turner · kingarthurbaking.com · 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 (this recipe: 73%) · 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
232g
Water
170g
Hydration
73.3%
Salt
6.0%
Yeast
0.17%
Oil
16.4%
Sauce
—
Cheese
113g
Dough weight
457g
Process
Bake temp
500°F / 260°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0.08333333333333333h
Ingredients (8)
- sauce tomatoone 14.5-oz. can whole—
- oilextra-virgin olive oil3 tbsp · 38g
- flourKing Arthur ‘00’ Pizza Flour2 cup · 232g
- yeastinstant yeast or active dry yeast0.125 tsp · 0.4g
- sugargranulated sugar0.5 tsp · 2.1g
- salttable salt1.25 tsp · 8g
- waterwater0.75 cup · 170g
- cheese mozzarellamozzarella cheese4 oz · 113g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheeseground black pepper0.5 tsp · 2.1g
- over cheesebasil