Margherita Pizza
onceuponachef.com · 2023 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: fresh mozzarella, freshly grated parmigiano-reggiano.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
500°F / 260°C
Bake time
7 min
Oven
home standard
Surface
stone
Ingredients (7)
- sauce tomato1 can crushed tomatoesn/a
- salt¾ teaspoon salt3/4 tsp · 4.5g
- sugar½ teaspoon sugar1/2 tsp · 2.1g
- oilextra-virgin olive oil2 tbsp · 27.2g
- flourFlourn/a
- waterfresh mozzarella8 oz · 227g
- cheese other½ cup freshly grated Parmigiano-Reggiano1/2 cup · 50g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 cloves garlic
- over cheese½ teaspoon freshly ground black pepper1/2 tsp · 2.1g
- post bake½ cup roughly chopped fresh basil1/2 cup · 12g
- over cheesecornmeal1 tbsp · 12.5g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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