Anchovies Pizza Recipe

Activate yeast and mix

In a small bowl, sprinkle the active dry yeast and sugar into the warm water (about 105–115°F / 40–46°C). Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer on low with a dough hook for 6–8 minutes.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Punch down the risen dough, divide if making two pizzas (this recipe makes one large or two medium). On a lightly floured surface, shape into a round and let rest 10 minutes before shaping into a 12–14 inch pizza crust.

Prepare sauce

While dough rises or rests, heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the peeled garlic clove (whole) and cook 30–60 seconds until fragrant but not browned to infuse oil. Add crushed tomatoes, dried oregano, salt, and black pepper. Stir to combine.

Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Remove and discard the garlic clove. Taste and adjust seasoning. Keep warm until ready to assemble.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven does not reach 500°F, preheat to the highest temperature available.

Shape crust

On a piece of parchment or well-floured peel, stretch or roll the dough into a 12–14 inch round with a slightly thicker rim. Brush the outer rim lightly with extra-virgin olive oil.

Sauce and cheese

Spread an even layer (about 3/4–1 cup) of the tomato sauce over the dough, leaving the rim clear. Sprinkle 2 cups shredded mozzarella evenly over the sauced surface.

Add anchovies

Arrange the drained anchovy fillets evenly over the cheese. Use whole fillets or cut into shorter pieces if preferred. If anchovies are very salty, blot briefly with paper towel before placing.

Sprinkle crushed red pepper flakes lightly over the pizza (optional).

Bake

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (or 10–15 minutes at a lower high temperature) until crust is blistered and cheese is melted and beginning to brown. Rotate once halfway if needed for even browning.

Finish

Remove pizza from oven. Drizzle a little extra-virgin olive oil over the top and scatter fresh basil leaves. Let rest 2–3 minutes, then slice and serve.