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Margherita Pizza

tasteofhome.com · 2024 · Original

Neapolitaninferred from the title

DietVegetarian. Not vegan: fresh sliced mozzarella cheese.

Against 5,130 pizza recipes

Neapolitan style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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 (this recipe: 63%) · 800 to 950°F bake (this recipe: 450°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

250g

Water

158g

Hydration

63.2%

Salt

1.2%

Yeast

2.84%

Oil

27.2%

Sauce

184g

Cheese

113g

Dough weight

490g

Process

Bake temp

450°F / 232°C

Bake time

13 to 15 min

Oven

home standard

Surface

stone

Ingredients (9)

  • flourall-purpose flour2 cup · 250g
  • sugarsugar1 tsp · 4.2g
  • saltsalt1/2 tsp · 3g
  • yeast1 package quick-rise yeast7.1g
  • waterwater2/3 cup · 158g
  • oilextra virgin olive oil1/4 cup · 54.5g
  • sauce tomatoSAUCE:n/a
  • sauce tomatocrushed San Marzano tomatoes3/4 cup · 184g
  • cheese mozzarellafresh sliced mozzarella cheese1/4 lb · 113g

Toppings (5)

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

  • over cheeseCRUST:
  • over cheesedried oregano1 tsp · 0.5g
  • over cheesearlic clove
  • over cheeseTOPPINGS:
  • post bakefresh basil leaves1/4 cup · 6g

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