← All pizzas
Pizza Napoli {Pizza With Anchovies}
Deborah · italianfoodforever.com · 2019 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
400g
Water
119g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
327g
Cheese
339g
Dough weight
519g
Process
Bake temp
500°F / 260°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourPizza Flour2 cup · 400g
- yeastInstant Yeast—
- water1/2 to 3/4 Cup Warm Water0.5 cup · 118.5g
- saltFine Sea Salt—
- oilOlive Oil—
- sauce tomatoPrepared Quick Tomato Sauce1.3333333333333333 cup · 326.7g
- cheese mozzarellaShredded Mozzarella Cheese3 cup · 339g
- saltCoarse Sea Salt—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseAll-purpose2 cup · 250g
- over cheeseDry White Wine0.5 cup · 100g
- over cheese8 to 10 Small Anchovies
- over cheeseSalted Capers
- over cheeseDried Oregano
- over cheesePinch Chili Flakes