Classic Margherita Pizza
Pizza Today · pizzatoday.com · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: mozzarella di bufala.
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
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 details not stated on the source page.
Ingredients (3)
- sauce tomatocanned plum tomatoes1 cup · 245g
- cheese mozzarellamozzarella di bufala10 oz · 284g
- oilextra-virgin olive oil2 tbsp · 27.2g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bake18 leaves fresh basil leaves
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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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