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Pizza 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 (this recipe: 62%) · 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
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
900°F / 482°C
Bake time
6-8 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 flakes0.5 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 cheesepepper0.125 tsp · 0.5g