Margherita Pizza
John Kanell · preppykitchen.com · 2024 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: fresh mozzarella.
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: 550°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
550°F / 288°C
Bake time
7 to 8 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatowhole San Marzano tomatoes )1 cup · 286g
- saltsalt1 tsp · 6g
- flourSemolina or all-purpose flourn/a
- waterfresh mozzarella8 oz · 226g
- oilextra-virgin olive oil2 tsp · 9g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves )
- over cheese¼ teaspoon ground black pepper1/4 tsp · 1.1g
- post bake⅓ cup fresh basil leaves1/3 cup · 8g
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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- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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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