By Simon  , ,   

August 6, 2013

So here it is our recipe for pizza- neapolitan style! Which is in every sense the base for all other pizzas, worldwide we have experienced every kind of topping from our fields, ocean and lands, both savoury and fruity it's like the world's your pineapple.. I mean oyster!!! This is going to create a crisp, full of flavour dough and you get to choose......what do I want today??? We have added salty anchovy fillets in oil! and a little ripped mozzarella...and a few scattered leaves....
Two things to make sure of, your oven is very hot preferrably with a pizza stone or tray inside and add your choice of topping just moments before the pizza is ready to go into the oven! ....

  • Prep: 1 hr
  • Cook: 20 mins
  • Yields: 2


1 Pinch Salt

1 tsp Dried yeast

140 ml Warm sparkling water

180 Grams Strong plain flour

1 tbsp Extra virgin olive oil

400 Grams Chopped tomatoes

1 tsp Dried oregano

2 Garlic

4 tbsp Extra virgin olive oil

10 Anchovy fillets in their oil

Salt & pepper

Handful Cheese



Prepare the dough- mix the salt and yeast together in a jug of warmed sparkling water. Sieve the flour twice into a large bowl, make a hole in the centre and add the activated yeasty water along with the olive oil. Now become the pizza dough master! First get your fingers  to start moving the flour into the hole and mixing it all to form a wet dough.

Turn the dough out onto a clean wooden surface (floured) and work it with your hands for 5 minutes or until smooth and elastic. Place back into your bowl and cover with a tea towel. Leave in a warm place to rest for at least 45 minutes- your dough will have doubled in size.

Turn the oven on to 220 degrees and warm oiled trays.

OK NOW FOR THE FUN- divide your dough into 2, you could push the dough outwards with your palms from the centre creating 2 round bases- 25cm diameter. You can also try a quick bit of dough-spinning -  hold the dough flat in your palm, SPIN and toss the dough upwards and catch it again, this forces the dough outwards.


Mix the oregano and garlic into the can of tomatoes and give it a good stir. Spread this on top of the pizza, add the anchovies and drizzle virgin olive oil over the top. Place onto your oiled warm trays or stone and cook in the middle of the oven for about 20 minutes or until golden and brown.



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