Margherita Pizza with Sweet Potato Crust

Name: Margherita Pizza with Sweet Potato Crust
Cook time: 30 min
Ingredients: 2 tbsp olive oil; 0 each Salt and pepper to taste; 0.3333333333333333 cup tomato sauce; 1 cup cherry tomatoes; 0 each Mozzarella cheese in chunks

Morena Cuadra · tablespoon.com · 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: 400°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

327g

Cheese

—

Dough weight

27g

Process

Bake temp

400°F / 204°C

Bake time

25-30 min

Oven

home standard

Surface

stone

Ingredients (5)

oilolive oil2 tbsp · 27.2g
saltSalt and pepper to taste—
sauce tomatotomato sauce0.3333333333333333 cup · 81.7g
sauce tomatocherry tomatoes1 cup · 245g
cheese mozzarellaMozzarella cheese in chunks—

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese2 big sweet potatoes
over cheesedry oregano0.5 tsp · 0.3g
post bakeFresh basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (5)

Toppings (3)