Spelt margherita pizza with 'pepperoni' chickpeas
Phoebe Wood · taste.com.au · 2016 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: buffalo mozzarella ball.
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: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
428°F / 220°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilm extra virgin olive oiln/a
- sauce tomatocrushed fennel seeds1 tsp
- sauce tomatopassatan/a
- 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 cheesem smoked paprika
- over cheesedried chilli flakes2 tsp · 8.4g
- over cheese2 basil sprigs
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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