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Pizza Margherita
Unknown · thepizzaheaven.com · 2021 · 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: 850°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
100g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
5.0%
Sauce
80g
Cheese
—
Dough weight
105g
Process
Bake temp
850°F / 454°C
Bake time
1-1.5 min
Oven
wood fired
Surface
stone
Ingredients (3)
- sauce tomatoNeapolitan pizza sauce80g
- flourfresh Mozzarella100g
- oilextra virgin olive oil5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseNeapolitan pizza dough250g
- post bake3-4 leaves fresh basil