Classic Pizza Margherita
Vincenzo's Plate · vincenzosplate.com · 2020 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: handful pecorino romano cheese, fior di latte mozzarella.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 842°F, hotter than 98% of recipes that state an oven.
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 (this recipe: 842°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1000g
Water
600g
Hydration
60.0%
Salt
3.0%
Yeast
0.20%
Oil
0%
Sauce
400g
Cheese
100g
Dough weight
1632g
Process
Bake temp
842°F / 450°C
Bake time
1.5 min
Oven
wood fired
Surface
stone
Ingredients (9)
- flourLe 5 Stagioni Pizza Napoletana Flour1 kg · 1000g
- waterWater600 ml · 600g
- yeastFresh yeast2g
- saltSea salt30g
- sauce tomato1 tin San Marzano Tomatoes400g
- cheese otherHandful Pecorino Romano cheesen/a
- cheese mozzarellaFior di latte Mozzarella100g
- saltSaltn/a
- oilExtra virgin olive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeFresh Basil
Keep exploring
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- Scale this doughStart from 60% hydration and 3.0% salt, then set your own flour weight and ball count.
- 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 doesWhere 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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