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Margherita Pizza Burger
Sarah Walker Caron · tablespoon.com · 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 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
150g
Cheese
—
Dough weight
—
Process
Bake temp
900°F / 482°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatoMuir Glen™ organic pizza sauce0.75 cup · 150g
- sauce tomato1 can Muir Glen™ reserve diced tomatoes—
- cheese mozzarella4 1/4-inch-thick slices fresh mozzarella—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 1/4-lb beef burger patties4.25 lb · 1927.8g
- post bakefresh basil1 cup · 24g
- over cheese4 hamburger buns