Napoletana (Anchovies & Capers) Pizza Recipe

Master this authentic homemade Napoletana pizza with the best combination of savory anchovies and briny capers. Learn how to create the perfect thin, chewy Neapolitan-style crust with a simple tomato sauce for an easy gourmet pizza recipe that rivals any pizzeria.

Difficulty:

Intermediate

Prep Time:

2 hours 30 mins

Cook Time:

5 mins

Serves:

4 pizzas (8 slices each)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g '00' flour (or strong bread flour)</li><li class="ingredients-single-item">325ml lukewarm water</li><li class="ingredients-single-item">10g fine sea salt</li><li class="ingredients-single-item">3g active dry yeast (or 7g fresh yeast)</li><li class="ingredients-single-item">15ml extra virgin olive oil, plus extra for drizzling</li><li class="ingredients-single-item">400g quality canned San Marzano tomatoes (or plum tomatoes)</li><li class="ingredients-single-item">1 clove garlic, finely minced</li><li class="ingredients-single-item">5g dried oregano</li><li class="ingredients-single-item">16 anchovy fillets in oil, drained</li><li class="ingredients-single-item">40g capers, rinsed and drained</li><li class="ingredients-single-item">Fine semolina for dusting</li><li class="ingredients-single-item">Fresh basil leaves for garnish (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel</li><li class="equipment-single-item">Pizza peel</li><li class="equipment-single-item">Kitchen thermometer</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pizza dough. In a large bowl, dissolve the yeast in the lukewarm water (around 27°C is ideal – too hot will kill the yeast, too cold will slow activation). Allow it to sit for 5-10 minutes until it becomes foamy, indicating the yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add about 10% of your flour to the yeast mixture and stir to create a loose batter. Let this rest for 20 minutes – this step, called an autolyse, allows the flour to fully hydrate and develops gluten even before kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the remaining flour and salt, then knead for 8-10 minutes by hand on a lightly floured surface, or 5-6 minutes in a stand mixer with a dough hook until smooth and elastic. The dough should pass the "windowpane test" – you should be able to stretch a small piece until it's thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Form the dough into a ball and place in an oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place (24-27°C) for about 1.5-2 hours, or until doubled in size. The slow rise develops complex flavors in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough is rising, prepare your sauce. Drain and crush the tomatoes with your hands, removing any hard cores. Mix with minced garlic, a pinch of salt, and 5ml of olive oil. Traditional Neapolitan sauce is uncooked and simply crushed, allowing the pure tomato flavor to shine.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has risen, gently punch it down and divide into four equal portions (about 200g each). Shape each portion into a tight ball by folding the edges underneath, creating surface tension. Place the dough balls on a lightly floured tray, cover, and let rest for another 30 minutes. This final proofing makes the dough more extensible for stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place your pizza stone or steel in the oven and preheat to the highest temperature possible (ideally 250-280°C) for at least 45 minutes. The intense heat mimics a traditional wood-fired oven and is crucial for proper crust development.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Working with one dough ball at a time (keeping others covered), dust your work surface and dough with flour or fine semolina. Using your fingertips, press down on the dough, working from the center outward, leaving a 1cm border for the crust. Gently stretch the dough by draping it over your knuckles and rotating, letting gravity help thin it out to about 25-30cm in diameter. The center should be thin but not torn.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Dust your pizza peel generously with semolina and transfer the stretched dough onto it. Give the peel a gentle shake to ensure the dough moves freely and isn't sticking. If it sticks, carefully lift the edges and add more semolina underneath.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Working quickly, spread about 3-4 tablespoons of tomato sauce over the dough in a spiral motion, leaving the border bare. Arrange 4 anchovy fillets in a star pattern on each pizza and scatter about 10g of capers evenly across the surface. Finish with a light drizzle of olive oil and a sprinkle of dried oregano.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>With a quick jerking motion, slide the pizza from the peel onto the hot stone or steel. Bake for 4-5 minutes, until the crust is puffed and charred in spots, and the bottom is crisp. In a traditional Neapolitan oven, pizzas cook in just 60-90 seconds, but home ovens require a bit more time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the pizza with the peel and transfer to a cutting board. If desired, garnish with fresh basil leaves and another light drizzle of extra virgin olive oil. Slice and serve immediately while the crust is at its crisp-yet-chewy best. Repeat with remaining dough balls.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Napoletana (Anchovies & Capers) Pizza?

Traditional Napoletana pizza with anchovies and capers requires '00' flour, yeast, water, salt, San Marzano tomatoes, anchovy fillets, capers, olive oil, garlic, and dried oregano. The authentic version uses minimal ingredients to highlight the quality of each component.

How to cook Napoletana (Anchovies & Capers) Pizza at home?

Learn how to cook Napoletana (Anchovies & Capers) Pizza by preparing a thin, elastic dough that rises for 2 hours, then stretching it by hand. Create a simple uncooked tomato sauce, arrange anchovies in a star pattern, scatter capers, and bake on the hottest setting (250-280°C) on a preheated pizza stone for 4-5 minutes until the crust is charred and crisp.

Why is a pizza stone or steel essential for authentic Neapolitan-style pizza?

A pizza stone or steel creates the intense bottom heat (up to 280°C) that mimics traditional wood-fired ovens. This high heat is crucial for rapid cooking, creating the signature leopard-spotted char, crisp exterior, and light, airy interior that defines authentic Neapolitan pizza crust.

What makes San Marzano tomatoes ideal for pizza sauce?

San Marzano tomatoes are prized for their sweet flavour, low acidity, and minimal seeds. These oblong plum tomatoes grown in volcanic soil near Naples have a perfect flesh-to-juice ratio that creates a sauce with ideal consistency and authentic Italian taste without requiring pre-cooking.

How can I properly stretch pizza dough without tearing it?

To stretch dough without tearing, ensure it's properly rested (30 minutes after balling), work at room temperature, use adequate flour to prevent sticking, press outward leaving the edge thicker, then drape over your knuckles and rotate gently, allowing gravity to do most of the stretching work.

Want to try something else in ...