Ingredients:

500 gr of flour
40 gr of yeast
300 ml of lukewarm water
salt (to taste)
6 tablespoons of extra virgin olive oil
400 gr of tomato sauce
200 gr of mozzarella
100 gr of anchovies in oil
Origanum
Pepper

Pizza Napoletana

Preparation

Place the flour with a fountain form or on a work surface possibly in marble.

Put in the middle the yeast, dissolving it with a little lukewarm water, add salt and oil. Incorporate the flour to the ingredients in the center, gradually adding the lukewarm water. The amount of water needed may vary from time to time. Work the dough vigorously until it detaches from the fingers. The dough should be soft but elastic.

Make a small ball, flour it and let rise in a warm place, away from drafts, for about 2 hours or at least until the dough doubles in volume. Form 4 balls, stretch the dough to form a thin layer.

Roll out the leavened dough on a baking tray with oil. Arrange the tomato sauce on pizza, add uniformly the cubes of mozzarella and the anchovy fillets. Season with olive oil, pepper and origanum. Place in the preheated oven at 250 ° C for about 20 minutes. Pull out when the mozzarella is melted and the pizza well-cooked.

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