How to Make Pizza Napoli?

Pizza Napoli

Though a baked pizza can be stored for a day in the refrigerator, then reheated pizza tastes best when freshly baked. Make the dough ahead and assemble a pie when the mood strikes.

For the crust:

Lukewarm water  (105′ to 115′ F)   -  1/2 cup

Active dry yeast  -  1 envelope

Light brown sugar  -  1 tbsp

Salt   -  3/4 tsp

Sifted all-purpose flour – 2 cups

Egg – 1 (lightly beaten)

Olive oil – 2 tbsp

For the filling:

Olive oil – 2 tbsp

1 pound part-skim mozzarella cheese, thin sliced

Tomatoes    -   2 medium-sized   (peeled and thinly sliced)

Dried Oregano – 2 tsp   (crumbled or ground fennel)

1 can (2 ounces) Anchovy fillets, drained

Black Italian olives   –   8   (or other flavorful black olives, halved and pitted)

Method:

To prepare the crust: In a small bowl, combine the water, yeast and sugar. Let sit until bubbly about 5 minutes.

In a large bowl, mix together the salt and flour. Stir in the yeast mixture, egg and olive oil.

On a lightly floured surface or in an electric mixer with a dough hook, knead the dough until smooth and elastic about 10 minutes by hand, 3 to 4 minutes in a mixer.

Transfer the dough to a clean, lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size about 1 hour. Punch the dough down and form into a ball.

At this point the dough can be covered tightly with plastic wrap and stored. Refrigerate for up to 2 days. Freeze, labeled, for up to 3 months at 0′ F.

Preheat the oven to 375′ F. On a lightly floured surface, roll out the dough into a circle 1/8 inch thick and 12 inches in diameter.

Press into a lightly oiled, 12 inch, round pizza pan and brush with the olive oil.

Spread the mozzarella cheese evenly over the dough and arrange the tomatoes on the top. Sprinkle with the oregano.

Arrange the anchovy fillets like wheel spokes and place the pitted olive halves between them.

Bake on the lower oven rack until the bottom crust is crisp about 30 minutes.

Cut into wedges and accompany with a tossed green salad.

Serve 4 as a main dish, 8 as an appetizer.