{
  "format": "forklet-production/1",
  "recipe": {
    "title": "Neapolitan Pizza Margherita",
    "url": "https://forklet.co/r/G8XtEHOW",
    "version": 1,
    "tier": "precise"
  },
  "scale": "As Written · 4 pizzas · about 1.8 kg · 4 servings",
  "yield": "4 pizzas · about 1.8 kg · 4 servings",
  "generated_at": "2026-10-02T13:54:48.755Z",
  "components": [
    {
      "key": "dough",
      "name": "Cold-Fermented Dough",
      "lines": [
        {
          "key": "flour",
          "display": "00 flour",
          "grams": 607,
          "sheet": "607.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "water_cold",
          "display": "cold water",
          "grams": 246,
          "sheet": "246.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "water_hot",
          "display": "boiling water",
          "grams": 122,
          "sheet": "122.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "salt",
          "display": "fine sea salt",
          "grams": 18,
          "sheet": "18.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "yeast",
          "display": "active dry yeast",
          "grams": 1.6,
          "sheet": "1.6 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "flour_dust",
          "display": "00 flour, for dusting",
          "grams": null,
          "sheet": "",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "warm",
          "text": "Pour the 245 g cold water into a large bowl, then add the 120 g boiling water straight off the boil. Check the temperature: between 40 °C and 46 °C suits dry yeast.",
          "critical": false,
          "temperature": "43 °C",
          "duration": null,
          "process": null,
          "checks": []
        },
        {
          "key": "dissolve",
          "text": "Whisk the 18 g fine sea salt and 1.5 g active dry yeast into the warm water until dissolved.",
          "critical": false,
          "temperature": null,
          "duration": "1 min",
          "process": null,
          "checks": []
        },
        {
          "key": "mix",
          "text": "Tip in the 605 g 00 flour and stir with a wooden spoon until a shaggy dough forms, then work it with your hand until it gathers into a ball. In a stand mixer, add the liquid gradually to the flour on low speed.",
          "critical": false,
          "temperature": null,
          "duration": "3 min to 5 min",
          "process": null,
          "checks": []
        },
        {
          "key": "knead",
          "text": "Turn the dough onto a lightly floured surface (00 flour, for dusting) and knead with both hands for about 10 min. In a mixer, run the dough hook on low for 5 min to 10 min.",
          "critical": false,
          "temperature": null,
          "duration": "5 min to 10 min",
          "process": null,
          "checks": []
        },
        {
          "key": "cold_proof",
          "text": "Return the dough to the bowl, cover tightly with plastic wrap and refrigerate for 24 h to 3 days.",
          "critical": false,
          "temperature": "4 °C",
          "duration": "24 h to 3 days",
          "process": null,
          "checks": []
        },
        {
          "key": "divide",
          "text": "Take the dough from the fridge and divide it into 4 equal pieces. Shape each into a tight, smooth ball by folding the edges underneath.",
          "critical": false,
          "temperature": null,
          "duration": "10 min",
          "process": null,
          "checks": []
        },
        {
          "key": "ball_proof",
          "text": "Set the balls in separate bowls or spaced out on a tray, cover with plastic wrap and leave on the counter for about 5 h.",
          "critical": false,
          "temperature": "22 °C",
          "duration": "4 h to 5 h",
          "process": null,
          "checks": []
        }
      ]
    },
    {
      "key": "sauce",
      "name": "San Marzano Sauce",
      "lines": [
        {
          "key": "tomatoes",
          "display": "canned whole San Marzano tomatoes",
          "grams": 320,
          "sheet": "320.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "salt_sauce",
          "display": "fine sea salt",
          "grams": null,
          "sheet": "",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "crush",
          "text": "Crush the 320 g canned whole San Marzano tomatoes by hand or with a fork into a rough, pulpy sauce and season with a little fine sea salt. Do not cook it; it cooks on the pizza.",
          "critical": false,
          "temperature": null,
          "duration": "3 min",
          "process": null,
          "checks": []
        }
      ]
    },
    {
      "key": "assembly",
      "name": "Topping and Baking",
      "lines": [
        {
          "key": "mozzarella",
          "display": "fresh mozzarella (fior di latte)",
          "grams": 400,
          "sheet": "400.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "oil",
          "display": "extra virgin olive oil",
          "grams": 20,
          "sheet": "20.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "basil",
          "display": "fresh basil leaves",
          "grams": 20,
          "sheet": "20.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "flour_peel",
          "display": "00 flour or semolina, for the peel",
          "grams": null,
          "sheet": "",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "preheat_oven",
          "text": "Pizza oven: fire it up until the centre of the stone reads 450 °C to 500 °C on an infrared thermometer.",
          "critical": false,
          "temperature": "450 °C",
          "duration": "20 min to 30 min",
          "process": null,
          "checks": []
        },
        {
          "key": "preheat_home",
          "text": "Home oven instead: set a rack in the middle with at least 20 cm (7 ¾ in) clearance below the broiler, put a baking steel or stone on it and heat the oven to its maximum, 260 °C to 290 °C. Hold it at temperature for at least 30 min so the steel heats right through.",
          "critical": false,
          "temperature": "275 °C",
          "duration": "45 min to 1 h",
          "process": null,
          "checks": []
        },
        {
          "key": "stretch",
          "text": "Dust the counter and peel with 00 flour or semolina, for the peel. Press one dough ball into a flat disc with your fingertips, working from the centre outwards and leaving a 1 cm (⅜ in) rim untouched. Lift it and pinch gently around the edge, letting gravity stretch it to about 30 cm (11 ¾ in).",
          "critical": false,
          "temperature": null,
          "duration": "1 min to 2 min",
          "process": null,
          "checks": []
        },
        {
          "key": "top",
          "text": "Lay the base on the peel. Spread a quarter of the sauce over it, leaving the rim bare, then scatter over 100 g fresh mozzarella (fior di latte) (a quarter) and drizzle with 5 g extra virgin olive oil (a quarter).",
          "critical": false,
          "temperature": null,
          "duration": "1 min",
          "process": null,
          "checks": []
        },
        {
          "key": "bake_oven",
          "text": "Pizza oven: slide the pizza onto the stone and bake for 1 min to 2 min, turning it a quarter turn every 20 s so it colours evenly.",
          "critical": false,
          "temperature": "480 °C",
          "duration": "1 min to 2 min",
          "process": null,
          "checks": []
        },
        {
          "key": "bake_home",
          "text": "Home oven: slide the pizza onto the steel and bake for about 6 min (7 min on a stone), then switch to the top broiler for 2 min to 3 min more, watching closely and turning as needed. Let the steel reheat for a few minutes between pizzas.",
          "critical": false,
          "temperature": "275 °C",
          "duration": "8 min to 10 min",
          "process": null,
          "checks": []
        },
        {
          "key": "finish",
          "text": "Scatter whole 20 g fresh basil leaves leaves over the pizza the moment it comes out, slice and serve at once. Repeat with the remaining dough balls.",
          "critical": false,
          "temperature": null,
          "duration": null,
          "process": null,
          "checks": []
        }
      ]
    }
  ]
}