Pizza Margherita
thepizzaheaven.com · 2021 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 800 to 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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
850°F / 454°C
Bake time
1 to 1.5 min
Oven
wood fired
Surface
stone
Ingredients (3)
- sauce tomatoNeapolitan pizza sauce80g
- cheese mozzarellafresh Mozzarella100g
- oilextra virgin olive oil5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bake3-4 leaves fresh basil
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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