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Margherita Pizza
Unknown · spendwithpennies.com · 2018 · Original
Neapolitan (asserted)
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 (this recipe: 70%) · 800–950°F bake (this recipe: 900°F)
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 temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- flour2 to 2 ⅓ cups all-purpose flour2 cup · 254g
- yeastinstant yeast2.25 tsp · 6.8g
- sugargranulated sugar1.5 tsp · 6.3g
- salt¾ teaspoon salt0.75 tsp · 4.5g
- oilolive oil2 tbsp · 27.2g
- water¾ cup warm water0.75 cup · 177.8g
- sauce tomato⅓ cup pizza sauce0.333 cup · 66.6g
- sauce tomato2 Roma tomatoes—
- cheese mozzarellamozzarella cheese8 oz · 226.8g
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