Pizza Margherita
tasteofhome.com · 2018 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: shredded part-skim mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, 62% hydration: drier than 67% of the 1,480 doughs that parse.
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: 62%) · 800 to 950°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
381g
Water
237g
Hydration
62.2%
Salt
1.8%
Yeast
2.36%
Oil
7.1%
Sauce
14g
Cheese
904g
Dough weight
665g
Process
Bake temp
n/a
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeastactive dry yeast3 tsp · 9g
- waterwarm water1 cup · 237g
- oilolive oil2 tbsp · 27.2g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- flourbread flour3 cup · 381g
- sauce tomato2 cans diced tomatoes14.2g
- cheese mozzarellashredded part-skim mozzarella cheese8 cup · 904g
- sauce tomatocrushed red pepper flakes1/2 tsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseTOPPINGS:
- over cheeseminced fresh oregano or 2 teaspoons dried oregano2 tbsp · 3g
- post bake20 fresh basil leaves
- over cheesepepper0.1 tsp · 0.5g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 62% hydration and 1.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 62% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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