4 pizzas
Napoli
- 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
- 10 g
- Black olives, pitted Gaeta or Taggiasca
- 20 g
- Dried oregano
- 0.5 g
- Extra virgin olive oil
- 7.0 g
Total dough443 g
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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.
- Scatter the olives whole or halved, never in thin slices.
- Lay the anchovies between the olives so every bite gets one or the other.
- 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.
Napoli is the version with olives: the same anchovy saltiness as Napoletana but rounder in flavour. Use whole olives, not sliced ones from a tin of salty brine.
Neapolitan tradition – a common Neapolitan menu pizza, not regulated by the AVPN.
Topping order
- Tomato sauce
- Fior di latte
- Anchovy
- Olives
- Oregano
- Olive oil
Common mistakes
- Tinned olives in brine that haven't been rinsed – they take over the whole pizza.
- Too much cheese, which makes the olives sink.
Tips
- Pat the olives dry on paper, or the liquid will sizzle during baking.
- Taggiasca olives are milder and pair better with anchovy.
Variations
- Without anchovy, for a milder olive pizza.
- With capers instead of olives.
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 Napoli settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Napoletana
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Topping order – what goes on when
