Neapolitan Pizza with Anchovies and Mozzarella

Name: Neapolitan Pizza with Anchovies and Mozzarella
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Italy
Ingredients: 500 g of flour (type 00 or all-purpose); 325 ml of water (lukewarm); 2 g of baker's yeast (dry or 6 g fresh); 10 g of salt (fine); 300 g of tomato sauce (fine puree or crushed San Marzano); 250 g of mozzarella (drained and torn into pieces); 12 anchovies (oil-packed fillets, drained); 2 tbsp of capers (in vinegar or rinsed); 1 tsp of oregano (dried); 8 basil (fresh leaves); 2 tbsp of olive oil (extra virgin)

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Homemade Neapolitan anchovy pizza wins you over with its generously airy crust and briny flavors balanced by the mildness of the mozzarella. Perfect for an Italian-style dinner on the weekend, it goes well with a crisp arugula salad.

Total time: 35 min
Prep: 25 min
Cook: 10 min
Rest: 3 h
Difficulty: Medium
Per person: €3.40

By the CookinBreak team

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Nutrition facts

per serving · estimate

745kcal

Protein34 g18%
Carbs101 g55%
Fat22 g27%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the dough from getting soggy, drain the torn mozzarella in a colander for at least 30 minutes before topping the pizza. Never use a rolling pin, so you keep the air bubbles in the crust.

Freezing : Can you freeze this recipe?

Yes

Once baked and cooled. Up to 2 months, individually wrapped in plastic wrap and then in a freezer bag.

Storage : How long does it keep?

Not recommended once assembled and baked. The dough can be prepared ahead and kept refrigerated for 24-48h.

Making ahead : Can you make it the day before?

Yes

The pizza dough can be prepared the day before and kept in the refrigerator in an airtight container.

Reheating : How do you reheat it?

Oven: 8-10 min at 180°C to regain crispness. Air fryer: 5-7 min at 160°C. Microwave: not recommended (softens the dough).

Variations

Olive version: add a handful of pitted black olives at the same time as the capers.
Lactose-free version: replace the mozzarella with a plant-based or lactose-free mozzarella.
Spicier version: add a few slices of fresh chile or a drizzle of chile oil when it comes out of the oven.
Anchovy-free version: for a vegetarian pizza, leave out the anchovies and add halved cherry tomatoes.

Mistakes to avoid

Flattening the edges with a rolling pin, which would keep the dough from puffing up.
Using mozzarella that is too wet, straight from its package without draining first.
Baking in an oven that is not hot enough, which would make the crust soft instead of crisp.

Frequently asked questions

Which flour should I choose for Neapolitan pizza dough?

Italian type 00 soft wheat flour, high in gluten, is ideal for developing the elasticity and gluten network you need. Otherwise, a good-quality white all-purpose flour works very well.

How do you get a well-puffed crust in a home oven?

Preheat your oven to its maximum temperature with your baking sheet inside for 45 min. The immediate contact heat instantly lifts the air trapped in the edges of the dough.

Don't anchovies make the pizza too salty?

Anchovies bring a strong seasoning that is naturally balanced by the mildness of the mozzarella and the acidity of the tomato. It is best not to add any salt to the topping.

Can I make the dough the day before?

Yes, a slow fermentation in the refrigerator for 24 h will develop more flavor and make the dough even more digestible. Simply take the dough balls out to room temperature 2 h before stretching them.