Pizza margherita

Name: Pizza margherita
Cook time: 10 min
Ingredients: 100 each tomato passata * or roasted-tomato sugo; 40 ml chopped basil leaves; 40 ml freshly grated parmesan; 8 each 8 cherry tomatoes; 0 each Extra virgin olive oil; 300 each plain flour; 7 each 7g sachet dry active yeast; 5 each m caster sugar; 18.2 each m olive oil

Valli Little · taste.com.au · 2009 · 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: 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

380g

Water

—

Hydration

—

Salt

—

Yeast

1.84%

Oil

—

Sauce

—

Cheese

—

Dough weight

387g

Process

Bake temp

464°F / 240°C

Bake time

8-10 min

Oven

home standard

Surface

stone

Ingredients (9)

sauce tomatotomato passata * or roasted-tomato sugo—
flourchopped basil leaves40 ml · 40g
flourfreshly grated parmesan40 ml · 40g
sauce tomato8 cherry tomatoes—
oilExtra virgin olive oil—
flourplain flour300g
yeast7g sachet dry active yeast7g
flourm caster sugar—
oilm olive oil—

Toppings (2)

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

over cheesearlic clove
over cheese4 bocconcini

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (2)