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.

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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4.9 from 7 reviews

• Author: Deborah Mele
• Total Time: 50 minutes
• Yield: Serves 2
• Diet: Omnivore, Pescatarian

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Description

Homemade Pizza Napoli is easier than you think!
Simple tomato sauce, salty anchovies, and capers make this pizza a winner.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) Pizza Flour (00 Type Flour)
• 2 cups (473 ml) All-purpose Flour
• 1 tablespoon (15 g) Instant Yeast
• 1/2 cup (118 ml) Dry White Wine
• 1/2 to 3/4 cup (118-177 ml) Warm Water
• 2 teaspoons (10 g) Fine Sea Salt
• 2 tablespoons (30 ml) Olive Oil
• 1 1/3 cups (320 ml) Prepared Quick Tomato Sauce
• 3 cups (340 g) Shredded Mozzarella Cheese
• 8 to 10 Small Anchovies
• 2 tablespoons (30 g) Salted Capers, rinsed
• 1 teaspoon (5 g) Dried Oregano
• Coarse Sea Salt
• Pinch Chili Flakes

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Instructions

Prepare the Dough

1. In a large bowl, mix together both flours, white wine, yeast, salt, and olive oil.
2. Slowly add warm water, stirring until a dough ball forms.
3. Turn the dough out onto a lightly floured surface and knead until smooth (5-7 minutes).
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let double in size (about 1 1/2 hours).

Second Rise

1. Punch down the doubled dough and divide it into 8-ounce portions, shaping each into a ball.
2. Place two dough balls on a lightly oiled plate, cover with plastic wrap, and let rest for 1 hour.
3. Wrap the remaining dough in plastic wrap and freeze for later use.

Preheat the Oven

1. Preheat your oven to 500°F (260°C).

Prepare the Dough for Baking

1. Remove the dough balls from the refrigerator 2 1/2 hours before baking to reach room temperature.
2. On a lightly floured surface, press each dough ball into a 12-inch circle.
3. Lightly dust a baking sheet (or pizza peel) with cornmeal and place the dough on top.

Assemble the Pizza

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

Bake the Pizza

1. Bake each pizza until bubbly and golden brown (15-20 minutes).
2. Slice and enjoy!

Notes

• For a richer flavor, use high-quality olive oil for both the dough and the final brushing.
• If anchovies are too strong, reduce the quantity or substitute with thinly sliced marinated artichoke hearts.
• To prevent soggy crust, pre-bake the crust for 5-7 minutes before adding toppings.

• Prep Time: 30 minutes
• Rising Time: 150 mins
• Cook Time: 20 minutes
• Category: Main Course
• Method: Oven-Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 pizza
• Calories: 500
• Sugar: 5
• Sodium: 800
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Trans Fat: 0g
• Carbohydrates: 60
• Fiber: 4
• Protein: 15
• Cholesterol: 40

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