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Margherita Pizza
John Kanell · preppykitchen.com · 2024 · 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: 550°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
226g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
286g
Cheese
—
Dough weight
241g
Process
Bake temp
550°F / 288°C
Bake time
7-8 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatowhole San Marzano tomatoes )1 cup · 286g
- saltsalt1 tsp · 6g
- flourSemolina or all-purpose flour—
- waterfresh mozzarella8 oz · 226g
- oilextra-virgin olive oil2 tsp · 9g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves )
- over cheese¼ teaspoon ground black pepper0.25 tsp · 1.1g
- over cheese1 recipe Homemade pizza dough
- post bake⅓ cup fresh basil leaves0.333 cup · 8g