The Recipe Pizza Napoletana in 3 Simple Steps

The recipe Pizza Napoletana is simple to implement at home. When I speak of Pizza Napoletana, to speak better, I refer to the one with anchovies and capers. Although Italy is a very small country and where we all speak the same language (much) on this topic is often confusion: Ask a true Neapolitan recipe pizza Napoletana, and you will feel that it is the answer STG pizza recipe, rigorously cooked in a wood oven and with buffalo mozzarella, but, just move a hundred miles to the north and will answer all the Neapolitan pizza is the one with anchovies and capers.

The delicious pizza Napoletana-favorite smoking, always looking for strong flavors, and is the quintessential pizza to be enjoyed in front of a glass of white wine.

Its simple ingredients, The tomato, anchovies, capers and mozzarella, give this pizza a unique scent.

The mixture for preparing this exquisite pizza is common to all the other pizzas and found on This Page, where is detailed the mixing phase and tips for a perfect leavening.

After having leveled the disks of dough, with a spoon, add the tomato puree, add the anchovy fillets / anchovies chopped, a dozen capers well washed, short sale (the anchovies are already salted) oregano, a drizzle of olive oil and cover with mozzarella, Finally recommend everyone to add some black olive.

Cooking. A hot oven before baking your pizzas, will guarantee a sure hit with your guests, ... then baked at best (200 degrees or more) and only when it is hot bake your pizzas Napoletane. After 15 minutes check for doneness, if the board will prove to be perfectly golden, you can serve your pizzas.

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