Margherita Pizza
David Turner · kingarthurbaking.com · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, 73% hydration: wetter than 67% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 73%) · 800 to 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
n/a
Cheese
113g
Dough weight
457g
Process
Bake temp
500°F / 260°C
Bake time
6 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0.08333333333333333h
Ingredients (8)
- sauce tomatoone 14.5-oz. can wholen/a
- oilextra-virgin olive oil3 tbsp · 38g
- flourKing Arthur ‘00’ Pizza Flour2 cup · 232g
- yeastinstant yeast or active dry yeast0.1 tsp · 0.4g
- sugargranulated sugar1/2 tsp · 2.1g
- salttable salt1 1/4 tsp · 8g
- waterwater3/4 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 pepper1/2 tsp · 2.1g
- over cheesebasil
Keep exploring
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Do something with it
- Scale this doughStart from 73% hydration and 6.0% 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 73% 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.
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