Pizza Napoletana

If you’d like to pinpoint why exactly I wanted to do this recipe project, pizza is a good place to start. All of this began because I moved from Switzerland to the U.S. for seven months, and during that time I began to miss food-related things. I say food-related, because I wasn’t only missing some of the food, but the whole act of buying groceries and preparing food to a wholesome dish. The food itself in the U.S. was excellent, I lived in a bigger city with a lot of international influences, but that just meant I was eating out all the time, and didn’t find the time to cook anymore. So during those seven months I began to make a mental list of all my favourite things to cook and bake, so that when I came home, I was ready to make all of it! And homemade pizza was very high on that list. Although I had great pizza in the U.S. I missed making it myself (also, I’m not saying deep dish pizza is bad, but it’s basically a quiche). Anyway, here’s a recipe for pizza napoletana, the bestest of pizzas!

If you’re not a fan of anchovies and capers (you monster), then you can of course tweak the recipe to your likings and add your own toppings. This is also an excellent recipe for a simple pizza margarita. 

Pizza Napoletana

• Author: Adriana
• Total Time: 2hrs (dough), 12mins (cook time)
• Yield: 2 1x
• Category: Main course
• Cuisine: Italian

Print Recipe

Pin Recipe

---

Description

A recipe for a classic pizza napoletana with olives. 

---

Ingredients

Scale 1x2x3x

Dough

250g flour

180ml warm water

1tsp salt

10g fresh yeast

Sauce

450g tomatoes

2 gloves of garlic

1 tsp of olive oil

ca. 1/2dl of white wine

1 bay leaf

1/2 tsp of oregano

pinch of pepper

pinch of salt

Topping

8 canned anchovies

3–4 teaspoons capers

ca. 10 halved olives

450g of mozzarella

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare 180ml of warm water and mix it with the yeast until it dissolves. Add the flour and salt and knead it to a dough for about 5 minutes. Put the dough in a bowl and cover the bowl in a wet blanket. Let the dough rise until it has doubled in size.

Cut the tomatoes into small cubes and slice the garlic. Put the garlic in a pan with a tsp of olive oil and let it simmer on a low heat until the garlic gets soft. Then add the tomato cubes. After a few minutes, add the white wine to deglaze the sauce. Add the bay leaf, oregano, pepper and salt, and let it cook for about 20 minutes.

When the dough is ready, take it out of the bowl and roll it out in with a rolling pin.

Then add the sauce, the anchovies, mushrooms and olives and top them with the mozzarella.

Bake the pizza on a high heat for about 10 minutes.

---

Keywords: pizza, napoletana, anchovies, capers, olives