Classic Pizza Margherita

Name: Classic Pizza Margherita
Cook time: 12 min
Ingredients: 1 kg Le 5 Stagioni Pizza Napoletana Flour; 600 ml Water; 2 g Fresh yeast; 30 g Sea salt; 1 each 1 tin San Marzano Tomatoes; 0 each Handful Pecorino Romano cheese; 100 g Fior di latte Mozzarella; 0 each Salt; 0 each Extra virgin olive oil

Vincenzo's Plate · vincenzosplate.com · 2020 · 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: 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

1700g

Water

—

Hydration

—

Salt

1.8%

Yeast

0.12%

Oil

—

Sauce

400g

Cheese

—

Dough weight

1732g

Process

Bake temp

842°F / 450°C

Bake time

8-12 min

Oven

wood fired

Surface

stone

Ingredients (9)

flourLe 5 Stagioni Pizza Napoletana Flour1 kg · 1000g
flourWater600 ml · 600g
yeastFresh yeast2g
saltSea salt30g
sauce tomato1 tin San Marzano Tomatoes400g
cheese otherHandful Pecorino Romano cheese—
flourFior di latte Mozzarella100g
saltSalt—
oilExtra virgin olive oil—

Toppings (1)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

post bakeFresh Basil

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (1)