Of which 7.1 g sugars and 9.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Anchovies · Seasoning adjusted to the salt in the anchovies
Allergens gluten, fish, milk
Napoli
Tomato, mozzarella, anchovies and oregano
'Napoli' — or, on some menus, 'Napoletana' — can mean a topping with anchovies; 'Neapolitan pizza' also describes a style of dough and baking. Names vary between regions and pizzerias. This recipe uses a version with tomato, mozzarella, anchovies and oregano, named for its topping, without presenting it as the one recipe from Naples.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 80 g (2¾ oz) peeled tomatoes, no added salt, with little juice
- 80 g (2¾ oz) fior di latte mozzarella, well drained
- 15 g (½ oz) anchovy fillets in olive oil, drained
- 0.4 g dried oregano
- 5 g extra-virgin olive oil
Method
- Preheat your pizza baking surface for 45–60 minutes at 250–275 °C (480–525 °F). Keep it in the upper third of the oven, with clearance from the heating element, within the equipment's limits.
- Cut the mozzarella into strips and let them drain in the fridge while the oven preheats. Pat the surface dry and weigh out the 80 g. Set it with the other ingredients only when you're ready to assemble.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
