Cauliflower Crust Pizza Margherita

Name: Cauliflower Crust Pizza Margherita
Cook time: 3 min
Ingredients: 0 each Kosher salt and freshly ground pepper; 0.25 cup grated Parmesan or Grana Padano; 1 each 1 egg; 0.5 cup Simple Roasted Tomato Sauce; 0.333 cup grated mozzarella

Unknown · marthastewart.com · 2017 · Original

Neapolitan (asserted)

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: 900°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

123g

Cheese

91g

Dough weight

—

Process

Bake temp

900°F / 482°C

Bake time

2-3 min

Oven

home standard

Surface

stone

Ingredients (5)

saltKosher salt and freshly ground pepper—
cheese othergrated Parmesan or Grana Padano0.25 cup · 25g
egg dough1 egg—
sauce tomatoSimple Roasted Tomato Sauce0.5 cup · 122.5g
cheese mozzarellagrated mozzarella0.333 cup · 37.6g

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesecauliflower2 lb · 907.2g
post bakefresh basil leaves0.25 cup · 6g
post bakeRed-pepper flakes

Pizza Lab

Baker's percentages

Process

Ingredients (5)

Toppings (3)