anchovy pizza

How to make a classic Italian Anchovy pizza with capers also known as Pizza Napoli. It&#039;s so simple and packed with so much flavour, made with our best homemade pizza dough and complete with top tips so you can make it perfectly at home for your next pizza night!

Anchovy pizza with Capers (Pizza Napoli)

Italian 0 flour

tsp fast action dried yeast

water ((320 milliliters))

olive oil

pinch salt

sugar

semolina flour (,

tbsp crushed strained tomatoes ((passata))

anchovy

mozzarella ((250 grams))

capers

To make the pizza dough

First, put the flour, sugar, salt and yeast in a large bowl making sure to put the salt and yeast at opposite sides.

Add the water and olive oil and start to mix it together with a spoon or spatula to form a rough dough.

Shape the dough into a ball and knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic.

Shape the dough into a nice round ball and place in a lightly oiled clean bowl. Cover with plastic wrap and sit the dough in a dry warm place for 2-3 hours or until doubled in size

Once the dough has risen, knock the air out by pressing down on it with your fist.

Once the dough is ready, pre-heat the oven to 480F(250C) or your highest setting and line your baking tray or pizza tray with flour or semolina.

Roll out the pizza dough and place it on your pizza tray so it fits nicely

Spread the pizza base with tomato sauce or high-quality crushed strained tomatoes (passata) then top with mozzarella, anchovies and capers.

Bake the pizza for 10-15 minutes or until golden brown and the cheese has melted. Let it rest for 5 minutes then serve!

To assemble the pizza

https://embed.mediavine.com/videos/xgcv449ad8qw8dgcolrq

How to make a classic Italian Anchovy pizza with capers also known as Pizza Napoli. It's so simple and packed with so much flavour, made with our best homemade pizza dough and complete with top tips so you can make it perfectly at home for your next pizza night!

Anchovy Pizza (Pizza Napoli)

Puttanesca-inspired pizza with kalamata olives, capers, red onion, anchovies, mozzarella, and Parmesan.

Pizza alla Puttanesca

pizza dough

super-easy marinara sauce

Parmesan cheese

mozzarella cheese

kalamata olives (sliced)

capers (rinsed, dried, and chopped)

onion

red pepper flakes

black pepper

parsley and basil

Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough and/or prep the toppings.

Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch circle or square, making sure that it retains an even thickness throughout. Alternatively, use a rolling pin to roll the dough into a 12-inch circle or square.

If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet lightly with flour or cornmeal. Place the dough disk on the prepared peel.

If you’re using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.

To stretch or roll out the dough

In a small bowl, mix together the parm and mozzarella cheeses.

Spread the sauce evenly over the dough, leaving a 1/2-inch border all around. Top with half the cheese, the olives, capers, onion, and anchovies. Sprinkle with a pinch or two of red pepper flakes and a few grinds of black pepper. Finish with the remaining cheese.

To top the pizza

If you’re using a pizza stone or steel, 20 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza until the crust is golden and the cheese begins to brown, 6 to 8 minutes. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 10 minutes before you cook the next one.

If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake until the crust is golden and the cheese begins to brown, about 10 minutes.

To bake the pizza

Immediately after you take the pizza out of the oven, drizzle it with some olive oil and top with the chopped parsley and basil. Slice and serve.

To finish

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