Napoli Recipe

Activate yeast and combine

In a small bowl, stir the warm water and active dry yeast. Let sit 5–7 minutes until foamy.

Make dough

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1.5 hours. If short on time, a 30–45 minute rise will suffice for a thinner-crust pizza.

Shape

After rising, punch down the dough and divide into 1 (large) or 2 (smaller) portions depending on desired pizza size. Let rest 10 minutes, then shape each portion into a round and stretch or roll into a 12–14 inch circle on a floured surface.

Cook sauce

In a small saucepan over medium-low heat, warm 1 tablespoon olive oil. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Add the crushed tomatoes, salt, pepper, dried oregano, and sugar (if using). Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Blend (optional)

For a very smooth sauce, blitz briefly in a blender or use an immersion blender to your preferred consistency. Traditionally Napoli sauce is fairly simple and slightly textured.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If you have a convection or pizza oven, follow manufacturer recommendations (higher temp is better for crisp crust).

Top the pizza

Transfer the stretched dough to a well-floured pizza peel or an inverted baking sheet lined with parchment. Spread 1/2 to 3/4 cup of the cooled tomato sauce evenly over the surface, leaving a 1/2-inch border for the crust. Scatter the torn or sliced fresh mozzarella evenly. Arrange the drained anchovy fillets in an even pattern across the pizza (use whole fillets or cut into pieces to taste). Sprinkle 1/4 teaspoon sea salt and 1/2 teaspoon dried oregano over the top, and drizzle with 1 tablespoon extra-virgin olive oil.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (260°C), until the crust is golden and blistered and the cheese is melted and slightly browned in spots. Baking time will vary with oven and thickness—watch closely.

Finish and serve

Remove pizza from the oven, let rest 1–2 minutes. If desired, add a final light drizzle of olive oil and an extra pinch of dried oregano. Slice and serve hot.