Four-Cheese Pizza Margherita Soufflé
Pizza Today · pizzatoday.com · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: mozzarella, provolone, ricotta and 1 more. Reviewed: mozzarella; provolone; ricotta; parmigiano.
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 (6)
- cheese mozzarellamozzarella2 oz · 56.7g
- cheese otherprovolone2 oz · 56.7g
- sauce tomatofresh tomatoes cut into bite size pieces1 cup · 245g
- cheese otherricotta2 oz · 56.7g
- cheese otherparmigiano1 tbsp · 6.3g
- sauce tomato¼ cup warm tomato sauce1/4 cup · 61.3g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh garlic1 tsp · 4.2g
- over cheesesoufflé base*1 cup · 200g
- post bakeGarnish:
- post bake4 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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