Anchovy Pizza with Capers (Pizza Napoli)
Anchovy pizza with capers also known as Pizza Napoli is a classic and simple pizza topping packed with so much flavor. Made with an easy basic pizza dough its a great classic for pizza night!
Anchovy pizza with capers also known as Pizza Napoli is a classic and simple pizza topping packed with so much flavor. Made with an easy basic pizza dough its a great classic for pizza night!
- Carbohydrate 0.210269999663568 g
- Cholesterol 0 mg
- Fat 1.7244800006645 g
- Fiber 0.13760000183024 g
- Protein 0.101479999837632 g
- Saturated Fat 0.243029000083894 g
- Serving Size 1 1 large pizza (131g)
- Sodium 127.485749796091 mg
- Sugar 0.0726699978333282 g
- Trans Fat 0.0568775000017094 g
- Calories 16 calories
Step-by-step
- Add the yeast to the lukewarm water and set aside for 5 minutes.
- Combine the flour and salt in a large mixing bowl.
- Make a well in the centre and add the water/yeast mixture whilst mixing the dough together with a spoon until you have obtained a dough.
- If it's too sticky you can gradually add a little more flour.
- Dust a clean work surface with a little flour and knead the dough for around 5-10 minutes until it's silky smooth and soft.
- If you lightly press your finger on the ball of dough it should spring back up easily.
- Add 1 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated.
- Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil.
- Cover with cling film and leave in a warm place for at least 3 hours until doubled in size.
- Alternatively you can make my instant pizza dough.
- When you are ready to make the pizzas place your pizza trays in the oven and preheat the oven to 220°C/425F/gas mark 7.
- Divide your dough in half roughly with your hands and place on a lightly floured work surface.
- Press lightly in the dough to shape it into a rough circle or rectangle then using a rolling pin dusted with flour roll the dough out to fit your tray.
- Remove the pizza tray from the oven and dust lightly with semolina flour.
- Transfer your dough to the tray and spread with 4 tbsp of passata, you don’t want to much or your pizza will go soggy.
- Sprinkle over the oregano then top with equal amounts of torn mozzarella, anchovies and capers.
- Bake in the oven for around 8-10 minutes until the cheese is melted and bubbling and the crust is golden.
Applying wet tomato puree directly to raw dough guarantees a soggy, undercooked crust because trapped moisture prevents starch gelatinization. Preheating metal pizza trays at 220°C (425°F) conducts thermal energy instantly into the base upon contact, forcing immediate water evaporation and setting the gluten structure before the toppings release excess liquid.
The Mechanism of High-Heat Preservation
Cured anchovies and salted capers contain concentrated glutamates and high sodium levels that act as natural flavor enhancers, but exposing them to prolonged heat destroys their delicate oils. Spreading exactly 4 tablespoons of passata per pizza limits surface water, allowing the cheese to bubble and brown within the 8-to-10-minute baking window without burning the cured fish.
- Store leftover baked slices in an airtight container in the refrigerator for up to 3 days.
- Reheat chilled slices in a dry skillet over medium-high heat for 3 minutes to restore bottom-crust crispness without toughening the mozzarella.
- Substitute regular tap water with lukewarm filtered water during the 5-minute yeast activation phase to prevent thermal shock to the microorganisms.
