Why this formula works
This is not merely the Napoli recipe with random chili. Cheese drops to 80 g so anchovy and heat remain distinct; unsalted tomato absorbs seasoning from 35 g fish and 15 g rinsed capers. Garlic and half the chili are dispersed in the sauce, while the remaining chili is added after baking for a fresh top note.
Honest timing
| Active preparation | 18 min |
| Hydration / proof / preheat | 1 h |
| Cooking / baking | 8 min |
| Elapsed total | 1 h 26 min |
Ingredients
- mature room-temperature pizza dough ball250 g (8.8 oz)
- thick crushed tomato sauce, unsalted95 g (3.35 oz)
- well-drained Fior di Latte80 g (2.82 oz)
- oil-packed anchovy fillets, drained and blotted35 g (1.23 oz)
- salt-packed capers, rinsed and drained15 g (0.53 oz)
- pitted black olives, drained and halved40 g (1.41 oz)
- garlic, finely grated5 g (0.18 oz)
- red chili flakes1 g
- dried oregano1 g
- extra-virgin olive oil10 g (0.35 oz)
Equipment
- pizza steel or stone
- pizza peel
- small sieves
- clean kitchen towel
- fine grater
- digital scale
- pizza wheel
Exact method
- 1. Preheat a steel or stone on the lower-middle rack at maximum heat for a full 60 minutes.
- 2. Rinse capers thoroughly. Drain capers and olives, then blot them dry. Drain anchovies separately and blot off surplus oil.
- 3. Drain torn mozzarella for 20 minutes and blot it. Stir tomato with grated garlic, half the chili, oregano and 6 g olive oil.
- 4. Open the dough to 28–30 cm, keeping a 1.5–2 cm rim. Move it to a lightly dusted peel and check that it slides.
- 5. Spread all 95 g seasoned tomato to within 1.5 cm of the rim. Add the lighter mozzarella layer with broad red areas remaining visible.
- 6. Arrange anchovy fillets so every future slice receives fish; add capers and olives in the gaps.
- 7. Bake at 250–300°C / 482–572°F for 5–8 minutes, rotating once. Pull as soon as the underside browns and the anchovies are fully hot but still glossy.
- 8. Rest 60 seconds. Finish with remaining chili and remaining 4 g olive oil, then cut into six slices.
How to know it is ready
- Red tomato remains visible between melted cheese islands.
- The base is browned and the center carries the topping.
- Anchovies remain glossy and tender.
- Chili arrives after the salty fish, without tasting dusty or burnt.
Troubleshooting
- Too salty: tomato must be unsalted; rinse capers and blot anchovies.
- Muted heat: old chili flakes lose aroma; replace them before increasing the amount.
- Burnt chili: keep half for the post-bake finish.
- Watery center: dry mozzarella and preserved toppings instead of reducing the 95 g sauce.
How to adapt the base recipe
- For a cheeseless red version, omit mozzarella and increase tomato to 110 g; this is a deliberate variation and will no longer match the image exactly.
- For medium heat, use 0.5 g chili entirely in the sauce.
- For 35 cm, use a 300–320 g dough ball, 130 g tomato, 105 g mozzarella, 45 g anchovy, 20 g capers and 55 g olives.
Storage and food safety
Best fresh. Refrigerate within 2 hours for up to 2 days and reheat uncovered until the center is steaming. Taste before adding any salt or preserved garnish because salinity concentrates during reheating.
Allergens
Fish, Gluten (wheat), Milk Depending on the selected product, may also contain: Sulphites.
Always verify every label and cross-contact risk; brand formulations can change.