Margherita Pizza
spendwithpennies.com · 2018 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, 70% hydration: wetter than 54% of the 1,480 doughs that parse.
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 (this recipe: 70%) · 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.
Flour
254g
Water
178g
Hydration
70.0%
Salt
1.8%
Yeast
2.68%
Oil
10.7%
Sauce
67g
Cheese
227g
Dough weight
477g
Process
Bake details not stated on the source page.
Ingredients (9)
- flour2 to 2 ⅓ cups all-purpose flour2 cup · 254g
- yeastinstant yeast2 1/4 tsp · 6.8g
- sugargranulated sugar1 1/2 tsp · 6.3g
- salt¾ teaspoon salt3/4 tsp · 4.5g
- oilolive oil2 tbsp · 27.2g
- water¾ cup warm water3/4 cup · 178g
- sauce tomato⅓ cup pizza sauce1/3 cup · 66.6g
- sauce tomato2 Roma tomatoesn/a
- cheese mozzarellamozzarella cheese8 oz · 227g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 cloves garlic
- post bake8 thinly sliced fresh basil leaves
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 70% hydration and 1.8% salt, then set your own flour weight and ball count.
- 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 doesWhere 70% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
Or browse all 5130 pizza recipes.