4 pizzas
Alici e Capperi
- 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 unsalted
- 75 g
- Anchovy fillets in oil
- 12 g
- Capers, rinsed and squeezed dry
- 10 g
- Black olives, pitted
- 20 g
- Extra virgin olive oil
- 8.0 g
- Dried oregano
- 0.4 g
- Fresh parsley after baking
- 1.0 g
Total dough376 g
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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.
- Rinse the capers in cold water and squeeze them out thoroughly.
- Spread the anchovies, capers and olives evenly and drizzle generously with olive oil.
- 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.
Anchovy and caper is the most uncompromising of the salt-driven pizzas. Rinse the capers, skip the salt in the sauce and let the oil soften the whole thing.
Neapolitan tradition – a classic salty combination in Naples with no status in the disciplinare.
Topping order
- Unsalted tomato sauce
- Anchovies
- Capers
- Olives
- Oregano
- Olive oil
Common mistakes
- Salted tomato sauce, which makes the pizza inedibly salty.
- Capers straight from the brine onto the pizza.
- Adding cheese, which fights the anchovies.
Tips
- Salt-packed capers from Pantelleria are the best but need soaking for 20 minutes.
- Parsley after the oven adds freshness against the salt.
Variations
- With mozzarella – then you're getting close to a napoletana.
- With chilli flakes and garlic.
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Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Napoletana
- Cipolla e Acciughe
- Tomato sauce – three ingredients and no cooking
