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Margherita Pizza
Unknown · thekitchn.com · 2012 · 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
480g
Water
—
Hydration
—
Salt
2.5%
Yeast
0.63%
Oil
2.8%
Sauce
123g
Cheese
170g
Dough weight
515g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourwarm water0.75 cup · 180g
- sugargranulated sugar1.5 tsp · 6.3g
- yeastinstant or active dry yeast1 tsp · 3g
- flourall-purpose flour2.5 cup · 300g
- saltkosher salt1.5 tsp · 9g
- sauce tomatostrained tomatoes0.5 cup · 122.5g
- oilolive oil2 tsp · 9g
- cheese mozzarellafresh mozzarella cheese6 oz · 170.1g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCooking spray
- over cheese1 clove garlic
- over cheeseFinely ground cornmeal
- post bake8 leaves fresh basil