Margherita on Cauliflower Crust
Pizza Today · pizzatoday.com · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: egg, grated parmesan, fresh mozzarella and 1 more.
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 temp
n/a
Bake time
4 to 7 min
Oven
home standard
Surface
stone
Ingredients (5)
- egg dough1 eggn/a
- cheese othergrated Parmesan2 tbsp · 12.6g
- cheese mozzarella½ cup fresh mozzarella1/2 cup · 56.5g
- sauce tomato¼ cup San Marzano tomatoes1/4 cup · 61.3g
- saltSalt and peppern/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegrated cauliflower2 cup · 400g
- over cheese½ cup Asiago1/2 cup · 100g
- over cheesedried oregano1 tsp · 0.5g
- post bakeFresh basil leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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