Pizza from Naples: Pizza alla Neapoletana Recipe

Name: Pizza from Naples: Pizza alla Neapoletana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce fresh yeast or 1 package active dry yeast; 1 cup minus 2 tablespoons lukewarm water; 2 cups unbleached all-purpose flour; Pinch salt, plus 1 teaspoon; 1 tablespoon olive oil; 2 1/2 tablespoons olive oil; 3 large ripe tomatoes, peeled and quartered or 6 canned San Marzano tomatoes, drained; 6 ounces mozzarella, coarsely grated; 3 whole anchovies in salt, rinsed, boned, and drained; 1 1/2 tablespoons capers, drained; 1/4 teaspoon pepper; 1 teaspoon minced fresh oregano

Servings: persons

1/2 ounce fresh yeast or 1 package active dry yeast
1 cup minus 2 tablespoons lukewarm water
2 cups unbleached all-purpose flour
Pinch salt, plus 1 teaspoon
1 tablespoon olive oil
2 1/2 tablespoons olive oil
3 large ripe tomatoes, peeled and quartered or 6 canned San Marzano tomatoes, drained
6 ounces mozzarella, coarsely grated
3 whole anchovies in salt, rinsed, boned, and drained
1 1/2 tablespoons capers, drained
1/4 teaspoon pepper
1 teaspoon minced fresh oregano

1
Preheat oven 450 degrees F.
2
Dissolve yeast in water.
3
Pour flour into a mound onto the counter.
4
Add dissolved yeast, salt, and olive oil to center.
5
Work in flour from outside into liquid with fork until it resembles a dough.
6
Work in rest of flour by hand.
7
Leave 1 tablespoon flour unincorporated.
8
Place dough in bowl.
9
Sprinkle with leftover flour.
10
Cover with dishtowel.
11
Let rest for about 1 hour at room temperature, until double in size.
12
Pass tomatoes through food mill using smallest holes into small bowl.
13
Set aside.
14
When dough is ready, place heavy aluminum foil on a pizza board.
15
Oil it with 1 tablespoon olive oil.
16
Spread dough on foil, using fingertips to about 16 inches by 14 inches.
17
Spread on pureed tomatoes.
18
Sprinkle on mozzarella.
19
Distribute anchovies and capers.
20
Add salt, pepper, and oregano.
21
Drizzle on remaining 1 1/2 tablespoons olive oil.
22
Bake on middle shelf for 35 minutes or until crisp.
23
Remove.
24
Slice and serve.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 ounce fresh yeast or 1 package active dry yeast, 1 cup minus 2 tablespoons lukewarm water, 2 cups unbleached all-purpose flour, Pinch salt, plus 1 teaspoon, and more.

Yes, Pizza from Naples: Pizza alla Neapoletana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza from Naples: Pizza alla Neapoletana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions