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Margherita Pizza
Unknown · tasteofhome.com · 2024 · 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 (this recipe: 63%) · 800–950°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
13-15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourall-purpose flour2 cup · 250g
- sugarsugar1 tsp · 4.2g
- saltsalt0.5 tsp · 3g
- yeast1 package quick-rise yeast7.1g
- waterwater0.6666666666666666 cup · 158g
- oilextra virgin olive oil0.25 cup · 54.5g
- sauce tomatoSAUCE:—
- sauce tomatocrushed San Marzano tomatoes0.75 cup · 183.8g
- cheese mozzarellafresh sliced mozzarella cheese0.25 lb · 113.4g
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 leaves0.25 cup · 6g