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Spelt margherita pizza with 'pepperoni' chickpeas
Phoebe Wood · taste.com.au · 2016 · 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: 428°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
—
Cheese
125g
Dough weight
—
Process
Bake temp
428°F / 220°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilm extra virgin olive oil—
- sauce tomatocrushed fennel seeds1 tsp
- flourm smoked paprika—
- sauce tomatopassata—
- cheese mozzarellabuffalo mozzarella ball125g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecan chickpeas400g
- over cheeseonion flakes1 tsp · 4.2g
- over cheesebrown mustard seeds1 tsp · 4.2g
- over cheesedried chilli flakes2 tsp · 8.4g
- over cheese1 spelt pizza base
- over cheese2 basil sprigs