Margherita Pizza
thekitchn.com · 2012 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 72% 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: 60%) · 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
300g
Water
180g
Hydration
60.0%
Salt
4.0%
Yeast
1.00%
Oil
4.5%
Sauce
123g
Cheese
170g
Dough weight
515g
Process
Bake details not stated on the source page.
Ingredients (8)
- waterwarm water3/4 cup · 180g
- sugargranulated sugar1 1/2 tsp · 6.3g
- yeastinstant or active dry yeast1 tsp · 3g
- flourall-purpose flour2 1/2 cup · 300g
- saltkosher salt1 1/2 tsp · 9g
- sauce tomatostrained tomatoes1/2 cup · 123g
- oilolive oil2 tsp · 9g
- cheese mozzarellafresh mozzarella cheese6 oz · 170g
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
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