Pizza margherita
Valli Little · taste.com.au · 2009 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: freshly grated parmesan, bocconcini.
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: 464°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.33%
Oil
0%
Sauce
n/a
Cheese
40g
Dough weight
307g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
464°F / 240°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (8)
- sauce tomatotomato passata * or roasted-tomato sugon/a
- cheese otherfreshly grated parmesan40 ml · 40g
- sauce tomato8 cherry tomatoesn/a
- oilExtra virgin olive oiln/a
- flourplain flour300g
- yeast7g sachet dry active yeast7g
- sugarm caster sugarn/a
- oilm olive oiln/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakechopped basil leaves40 ml · 40g
- over cheesearlic clove
- over cheese4 bocconcini
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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- 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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