Amalfi Coast Recipe

Activate yeast and mix

In a large bowl, combine 1.5 cups lukewarm water (about 100–110°F / 38–43°C) and 1 tsp active dry yeast. Let sit for 5 minutes until foamy. Add 3.5 cups flour and 2 tsp fine sea salt. Mix with a wooden spoon until shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use stand mixer with dough hook 6–7 minutes). Add 1 tbsp olive oil and knead briefly until incorporated. Form into a ball. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Divide and proof

Punch down the dough and divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape each portion into a tight ball. Place on a floured tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes

If using whole canned Piennolo tomatoes, crush them by hand into a bowl until coarsely broken but still a bit chunky (about 1 cup). Stir in 1 clove minced garlic, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Taste and adjust seasoning. Set aside to let flavors meld while you preheat the oven.

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If you have a peel, lightly dust it with semolina or flour. On a floured surface, press and stretch each dough ball into a 12-inch round, leaving a slightly thicker rim. Transfer to the peel or a parchment-lined baking sheet if not using a stone.

Sauce and cheese

Spread a thin layer of the prepared Piennolo tomato mixture over the dough, leaving a 1/2–3/4 inch border. Tear 4 oz of Fior di Latte into pieces and distribute evenly over the sauce.

Add anchovies, olives, and capers

Arrange 4 Cetara anchovy fillets (or 4–5, depending on size) spaced evenly on the pizza. Scatter 1/4 cup halved olives and 1 tbsp rinsed capers over the top. Repeat the same assembly for the second pizza using remaining ingredients.

Make garlic-herb oil

In a small bowl, combine 3 tbsp extra-virgin olive oil with 2 cloves minced garlic, 10 thinly sliced basil leaves (reserve a few whole leaves for garnish), 1/2 tsp lemon zest (optional) and 1/4 tsp crushed red pepper if using. Let sit 5–10 minutes to infuse.

Brush and bake

Lightly brush the exposed dough rim with a little of the garlic-herb oil (this helps browning). Slide the pizza onto the preheated stone or baking sheet and bake 7–10 minutes (at 550°F) or 10–12 minutes (at 500°F), until the crust is blistered and golden and the cheese is melted and bubbling. Rotate once halfway for even browning.

Finish

When pizza comes out of the oven, immediately drizzle or spoon the remaining garlic-herb oil over the pizza. Top with remaining torn basil leaves and, if desired, place 4 more anchovy fillets on top for pronounced anchovy flavor. Let rest 2 minutes, then slice and serve.

Serve hot with an extra bottle of good olive oil and lemon wedges on the side. This pizza pairs well with a crisp white wine or sparkling water with lemon.