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Margherita Pizza
Unknown · onceuponachef.com · 2023 · 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
227g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
50g
Dough weight
261g
Process
Bake temp
500°F / 260°C
Bake time
7-7 min
Oven
home standard
Surface
stone
Ingredients (7)
- sauce tomato1 can crushed tomatoes—
- salt¾ teaspoon salt0.75 tsp · 4.5g
- sugar½ teaspoon sugar0.5 tsp · 2.1g
- oilextra-virgin olive oil2 tbsp · 27.2g
- flourFlour—
- waterfresh mozzarella8 oz · 226.8g
- cheese other½ cup freshly grated Parmigiano-Reggiano0.5 cup · 50g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 cloves garlic
- over cheese½ teaspoon freshly ground black pepper0.5 tsp · 2.1g
- over cheese2 homemade pizza doughs
- post bake½ cup roughly chopped fresh basil0.5 cup · 12g
- over cheesecornmeal1 tbsp · 12.5g