Homemade Pizza Napoli: Simple Ingredients, Big Flavors

Discover how to create a mouthwatering Pizza Napoli at home with a simple tomato sauce, anchovies, and capers – an easy pizza with big flavors.

At home, we often make Pizza Napoli, which we call a Margherita pizza topped with anchovies and capers. This pizza is sometimes known by different names or may include black olives along with the anchovies.

I prefer a very fresh-tasting, barely cooked tomato sauce like you find on pizzas in Italy. I only use San Marzano tomatoes or Pomi or Mutti brands. With a pizza this simple, the quality of the ingredients is crucial, so you need to use top-quality anchovies and salted capers. We ordered a case of Sicilian anchovies online that we use for this pizza, but you can use any flavorful anchovies you prefer. As for the cheese, I adjust my mozzarella choice based on how many pizzas I am making. My husband prefers fresh buffalo mozzarella for his pizza, and if it’s just the two of us, I will use it. However, if I am making 12 pizzas, using buffalo mozzarella would be too expensive, so I simply use regular mozzarella that I grate or slice.

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Being true pizza lovers, we have been experimenting with our dough for years. Although I am very happy with my current dough recipe, I have been testing it with healthier grain flours over the past year. If you prefer, you can use spelt or whole wheat flour instead of all-purpose flour. If you cannot find pizza flour or type “00” flour, you can use 4 cups of all-purpose flour. Feel free to use my suggested pizza dough recipe or a store-bought dough that you like. I use a pizza oven to cook our pizzas, which takes less than two minutes per pizza, but you can certainly cook good pizza in your oven on a pizza stone as well.

How to Make Pizza Napoli – Pizza with Anchovies

1. Prepare the Dough:

• Early in the day, mix together the two flours in a large bowl along with the white wine, yeast, salt, and olive oil.
• Slowly add in the warm water, stirring as you go until the dough comes together in a ball.
• Dump the ball out onto a lightly floured surface and knead with your hands until the dough is very smooth, about 5 to 7 minutes.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and let double in size, about 1 1/2 hours.

2. Second Rise:

• After the dough has doubled in size, punch it down and divide it into 8-ounce portions, rolling each into a ball.
• Place two of the balls on a lightly oiled plate and cover with plastic wrap. Let them rest for 1 hour to rise a second time.
• Wrap the remaining dough in plastic wrap and freeze for future use.

3. Preheat the Oven:

• Preheat your oven to the highest setting (usually 500 degrees F / 260 degrees C).

4. Prepare the Dough for Baking:

• Remove the dough balls from the refrigerator 2 1/2 hours before needed, allowing them to come to room temperature before using.
• On a lightly floured surface, use your hands to press your dough out to a 12-inch circle.
• Lightly cover a baking sheet (or pizza peel if using a pizza stone) with cornmeal, and place the dough on top.

5. Assemble the Pizza:

• Lightly brush the outer edges of the pizza with olive oil.
• Spread the tomato sauce over the dough, leaving a 1-inch border.
• Scatter the mozzarella cheese over each pizza, leaving the 1-inch border clear.
• Arrange half the anchovies and capers over each pizza.
• Sprinkle the oregano, chili flakes (if using), and sea salt over the pizzas.

6. Bake the Pizza:

• Bake each pizza until bubbly and golden brown, about 15 to 20 minutes.
• Slice & enjoy!

Recipe Notes:

• Ensure the dough rises twice for the best texture.
• Use the highest quality ingredients for the best results.
• The second rise helps to achieve a lighter, more airy crust.

How to Make Pizza Napoli – Pizza with Anchovies

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• Author: Deborah Mele
• Total Time: 35 mins plus rising time
• Yield: Makes 4 pizzas 1x

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Description

Discover how to create a mouthwatering Pizza Napoli at home with a simple tomato sauce, anchovies, and capers – an easy pizza with big flavors.

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Ingredients

Units USM Scale 1x2x3x

For The Dough (Makes About 4 Balls)

• 2 cups Pizza Flour (00 Type Flour) (240g)
• 2 cups All-purpose Flour (240g)
• 1 tablespoon Instant Yeast (15g)
• 1/2 cup Dry White Wine (120ml)
• 1/2 to 3/4 cup Warm Water (120-180ml)
• 2 teaspoons Fine Sea Salt (10g)
• 2 tablespoons Olive Oil (30ml) (Plus More For Oiling Bowl & Top of Pizza)

Toppings

• 1 1/3 cups Prepared Quick Tomato Sauce (320ml)
• 3 cups Shredded Mozzarella Cheese (340g)
• 8 to 10 Small Anchovies
• 2 tablespoons Salted Capers, rinsed (30g)
• 1 teaspoon Dried Oregano (5g)
• Coarse Sea Salt, to taste
• Pinch Chili Flakes (optional)

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Instructions

1. Prepare the Dough:

• Early in the day, mix together the two flours in a large bowl along with the white wine, yeast, salt, and olive oil.
• Slowly add in the warm water, stirring as you go until the dough comes together in a ball.
• Dump the ball out onto a lightly floured surface and knead with your hands until the dough is very smooth, about 5 to 7 minutes.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and let double in size, about 1 1/2 hours.

2. Second Rise:

• After the dough has doubled in size, punch it down and divide it into 8-ounce portions, rolling each into a ball.
• Place two of the balls on a lightly oiled plate and cover with plastic wrap. Let them rest for 1 hour to rise a second time.
• Wrap the remaining dough in plastic wrap and freeze for future use.

3. Preheat the Oven:

• Preheat your oven to the highest setting (usually 500 degrees F / 260 degrees C).

4. Prepare the Dough for Baking:

• Remove the dough balls from the refrigerator 2 1/2 hours before needed, allowing them to come to room temperature before using.
• On a lightly floured surface, use your hands to press your dough out to a 12-inch circle.
• Lightly cover a baking sheet (or pizza peel if using a pizza stone) with cornmeal, and place the dough on top.

5. Assemble the Pizza:

• Lightly brush the outer edges of the pizza with olive oil.
• Spread the tomato sauce over the dough, leaving a 1-inch border.
• Scatter the mozzarella cheese over each pizza, leaving the 1-inch border clear.
• Arrange half the anchovies and capers over each pizza.
• Sprinkle the oregano, chili flakes (if using), and sea salt over the pizzas.

6. Bake the Pizza:

• Bake each pizza until bubbly and golden brown, about 15 to 20 minutes.
• Slice & enjoy!

Notes

• Dough Consistency: The dough should be smooth and elastic after kneading. If it’s too sticky, add a little more flour; if it’s too dry, add a bit more water.
• Resting the Dough: Allowing the dough to rise twice helps develop flavor and texture.
• Baking Tips: If you have a pizza stone, use it for a crispier crust. Preheat the stone in the oven before placing the pizza on it.

• Prep Time: 20 mins
• Rising Time: 150 mins
• Cook Time: 15 mins
• Category: Main Course
• Method: Oven Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1/2 pizza
• Calories: 794
• Sugar: 4g
• Sodium: 1693g
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 92g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 53mg