Classic Margherita Pizza

Name: Classic Margherita Pizza
Cook time: 12 min
Ingredients: 0 each Semolina flour or fine cornmeal; 0 each Extra-virgin olive oil; 0 each Kosher salt and freshly ground pepper; 0.667 cup No-Cook Pizza Sauce; 6 oz fresh salted mozzarella; 0.5 oz Parmigiano-Reggiano

Unknown · marthastewart.com · 2018 · 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

133g

Cheese

184g

Dough weight

—

Process

Bake temp

900°F / 482°C

Bake time

10-12 min

Oven

home standard

Surface

stone

Ingredients (6)

flourSemolina flour or fine cornmeal—
oilExtra-virgin olive oil—
saltKosher salt and freshly ground pepper—
sauce tomatoNo-Cook Pizza Sauce0.667 cup · 133.4g
cheese mozzarellafresh salted mozzarella6 oz · 170.1g
cheese otherParmigiano-Reggiano0.5 oz · 14.2g

Toppings (2)

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

over cheese1 recipe Classic Pizza Dough
post bakeFresh basil leaves and red-pepper flakes

Pizza Lab

Baker's percentages

Process

Ingredients (6)

Toppings (2)