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Margherita Pizza Recipe (Easy & Homemade)
Dassana Amit · vegrecipesofindia.com · 2025 · Original
Neapolitan (aspirational)
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: 42%) · 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
560g
Water
237g
Hydration
42.3%
Salt
1.1%
Yeast
0.54%
Oil
7.3%
Sauce
100g
Cheese
—
Dough weight
849g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourwhole wheat flour3 cup · 360g
- yeastinstant yeast )1 tsp · 3g
- sugar½ teaspoon sugar0.5 tsp · 2.1g
- saltsalt1 tsp · 6g
- oilolive oil3 tbsp · 40.8g
- waterwater1 cup · 237g
- sauce tomato½ cup Pizza Sauce0.5 cup · 100g
- flourfresh mozzarella cheese200g
- cheese othervegetarian parmesan cheese )—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeselemon juice1 tbsp · 12.5g
- over cheese20 to 25 basil leaves or add as required
- over cheesedried oregano
- over cheesered chili flakes