4 pizzas
Napoletana
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 75 g
- Fior di latte, diced and drained
- 80 g
- Anchovy fillets in oil 3–4 fillets
- 12 g
- Capers, rinsed
- 6.0 g
- Dried oregano
- 0.5 g
- Extra virgin olive oil
- 7.0 g
Total dough431 g
Open this recipe in the calculator
Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Lay the anchovy fillets in a star so that every slice gets one.
- Rinse the capers and squeeze them dry, or the pizza will be too salty.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Napoletana and Romana are the same pizza with the names swapped depending on where in Italy you stand. We follow the Neapolitan version: tomato, mozzarella, anchovy and oregano.
Neapolitan tradition – a standard pizza on Neapolitan menus, but not specified in the AVPN disciplinare.
Topping order
- Tomato sauce
- Fior di latte
- Anchovy
- Capers
- Oregano
- Olive oil
Common mistakes
- Salt in the sauce on top of salty anchovies and salty capers – skip the salt entirely here.
- Too many fillets: four are enough for a whole pizza.
Tips
- Anchovies in oil melt into the cheese. Salt-packed anchovies must be rinsed and dried first.
- Add a few black olives if you want the Sicilian-leaning version.
Variations
- Romana – the same pizza, a different name depending on where you are.
- Without mozzarella, like a marinara with anchovies.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Napoletana settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Romana
- Alici e Capperi
- Topping order – what goes on when
