Recipes   /   Pizza Napoletana

Pizza Napoletana

Feb 3, 2018 by Gabriele Corcos

DIFFICULTY

This homage to Naples, where pizza was born, gets its salty, bold kick from anchovies and capers. It’s my father’s absolute favorite. This recipe includes oregano, which is a seasoning I’m not wild about, so if you’re like me, you can leave it off.

Pizza Dough, formed into 4 (13-inch) discs, at room temperature

1 cup canned whole peeled tomatoes (pelati), puréed in a blender

Salt and freshly ground black pepper

16 anchovy fillets, shredded

1 teaspoon oregano

1 tablespoon capers, rinsed

Extra virgin olive oil, for drizzling

1 Place a pizza stone in the oven and preheat to 500°F for 1 hour before baking. (Or preheat a wood-fired pizza oven to very hot, 4 hours before baking.)

2 Using a spoon, spread one-fourth of the tomato sauce on 1 disc of dough, leaving a 1-inch border all around. Season with salt and pepper to taste. Dividing evenly, sprinkle with the anchovies, oregano, and capers.

3 Gently place the pizza on the pizza stone and bake for about 5 minutes, until golden with slight signs of charring. (If using a wood-fired oven, gently place the pizza on the oven floor, and bake for 3 minutes, or until golden and crisp.)

4 Remove the pizza from the oven and transfer to a cutting board. Drizzle with the olive oil, slice, and serve immediately.

5 Repeat with the remaining 3 pizza discs.

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