Napoli

Name: Napoli
Prep time: 1460 min
Cook time: 2 min
Yield: 4 to 5 servings
Cuisine: Italian Menu
Ingredients: Type 00 Flour — 1kg; Water — 600ml; Salt — 30g; Fresh Yeast — 2g; Tomato Sauce — 300g; Fresh Mozzarella — 300g; Anchovy Fillets — 50g; Fresh Basil — 15g; Extra Virgin Olive Oil — 2 tbsp

Hailing from the sun-kissed streets of Naples, this classic pizza features a tender, blistered sourdough crust topped with vibrant San Marzano tomato sauce and melted fior di latte mozzarella. Generously layered with salty salted anchovies, plump black olives, and aromatic capers, every fiery, wood-fired slice delivers an irresistible burst of bold, briny Mediterranean flavour, finished with fresh oregano.

Cuisines

Cooking Instructions

Preparation: 24 hours 20 minutes
Cooking: 2 minutes

Servings: 4 to 5

Notes:

Capote or Type 00 flour with a W rating between 280 and 330 provides the ideal protein structure for authentic Neapolitan pizza dough.

Salted or oil-packed anchovy fillets can be adjusted according to personal taste preferences.

Dough balls can be proofed in the fridge overnight after rising at room temperature if necessary.

Pitted black olives or capers can be added alongside the anchovies for a variation.

Prepare the Dough
Pour room temperature water into a large bowl and dissolve the salt. Stir in roughly 10 percent of the flour to create a pancake-like batter, add the fresh yeast, and stir until completely dissolved. Gradually add the remaining flour, mixing continuously until a dough forms.

Knead and Proof
Turn the dough out onto a clean work surface and knead thoroughly for 10 to 15 minutes until smooth and elastic. Cover with a damp cloth and allow to rest for 2 hours at room temperature.

Shape Dough Balls
Divide the rested dough into 4 to 5 equal portions (roughly 220g to 250g each), roll into tight dough balls, and place in a tightly sealed container. Allow to proof at room temperature for 24 hours.

Stretch and Top
On a lightly floured surface, stretch a dough ball outwards from the centre, leaving a 1-inch raised border for the crust. Spread tomato sauce over the base, arrange fresh mozzarella slices and anchovy fillets on top, and finish with fresh basil leaves and a drizzle of extra virgin olive oil.

Bake and Serve
Transfer the assembled pizza onto a pizza peel and launch into a preheated pizza oven or hot oven at 400°C to 450°C. Bake for 60 to 90 seconds, turning once to ensure an even charred crust, then slice and serve hot.