Recipe: The Neighborhood Margherita — A Simple Pizza That Scales

The Margherita is the acid test of a pizzeria: few ingredients, every step visible. This recipe is designed to be replicated in a commercial kitchen and scaled for busy service while maintaining quality. Below you'll find a dough formula, sauce recipe, topping assembly, and bake workflow optimized for consistency.

"Simplicity exposes technique. Perfect a Margherita and you’ve proven your operation can deliver."

Dough formula (per 10 loaves, 260–280g each)

Ingredients:

• High-protein bread flour: 6,000 g
• Water (70% hydration): 4,200 g
• Fine sea salt: 120 g (2%)
• Instant dry yeast: 6 g (0.1%) for long fermentation, or 15 g for faster proof)
• Extra-virgin olive oil: 60 g (optional, for extensibility)

Method: Mix water and yeast, add 10% of flour to hydrate, let sit 20 minutes (autolyse), add remaining flour and salt, mix to windowpane stage. Bulk ferment at 18–20°C for 18–24 hours for depth of flavor, or 4–6 hours at 26°C for quicker service. Divide using a scale, bench rest, and cold-proof until ready to use.

Sauce (makes 4 liters)

Ingredients:

• San Marzano-style canned tomatoes (crushed): 3.6 L
• Salt: 30 g
• Extra-virgin olive oil: 80 g
• Fresh basil leaves: 10–12, torn
• Optional garlic: 4 g, very finely minced

Method: Crush tomatoes by hand or with a low-speed mixer for texture. Season with salt and olive oil; add basil and garlic if desired. No cooking required for a bright, fresh sauce that completes in the oven.

Topping and assembly

Topping per pizza:

• Dough ball: 260–280 g
• Tomato sauce: 90–100 g
• Fresh mozzarella (torn, drained): 80–100 g
• Fresh basil leaf: 1–2
• Finish: drizzle of olive oil and a pinch of finishing salt after baking

Workflow for busy service:

1. Preheat oven to target temperature (deck 450–500°C equivalent or conveyor settings). Ensure stone or deck is fully up to temperature.
2. Stretch dough on bench using a small dusting of flour or semolina to prevent sticking.
3. Apply sauce with a ladle, leaving a defined rim.
4. Top with torn mozzarella rather than sliced—this prevents puddling and promotes even melt.
5. Bake according to oven type: Neapolitan-style ovens bake 60–90 seconds at 800–900°F; deck or conveyor models will require longer times—adjust per oven and monitor doneness.

Quality control tips

• Weigh dough balls and sauce portions to reduce variance.
• Rotate blistered pies for even exposure if your oven has hot spots.
• Train staff on visual cues—browning of the rim, bubbling of cheese—rather than relying solely on timers.

Scaling for service

Batch dough preparation and cold-proofing allow rapid scaling. Prepare sauce in large kettles and cool quickly. Create a staging area for pre-portioned cheese and sauce cups to speed assembly and reduce errors during peak periods.

Final thought: A well-executed Margherita is a calling card that communicates your standards. Focus on process discipline and ingredient integrity, and your neighborhood Margherita will create loyal customers who return for the simple perfection of your pie.