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Grilled Chicken Margherita
Unknown · tasteofhome.com · 2018 · Original
Neapolitan (asserted)
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: 900°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
50g
Cheese
28g
Dough weight
3g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- saltsalt0.5 tsp · 3g
- sauce tomatomarinara sauce0.25 cup · 50g
- sauce tomato2 plum tomatoes—
- cheese mozzarellashredded part-skim mozzarella cheese0.25 cup · 28.3g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 boneless skinless chicken breast halves170.1g
- over cheesereduced-fat balsamic vinaigrette0.5 cup · 100g
- over cheesearlic cloves
- over cheesepepper0.25 tsp · 1.1g
- post bake16 fresh basil leaves
- over cheesefrozen artichoke hearts1 cup · 200g
- over cheesereen onions