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Pizza Napoli con acciughe e capperi is the anchovy-and-caper pizza from Naples, made without mozzarella so the tomato, garlic, and salty fish come through clean. It’s the pizza Neapolitans order when they want something sharper than a Margherita, built on a thin, blistered crust baked hot and fast.
This isn’t the pizza most people picture when they hear “Napoli” outside Italy. In Naples, Pizza Napoli or Pizza alla Napoletana usually means this exact combination, tomato, anchovies, oregano, capers, and a good hit of olive oil. Margherita is the cheese one.
I make the dough with a long cold rise, which gives the crust more flavor and an easier stretch. A pizza stone or steel preheated for an hour is what gets you those dark leopard spots on the crust at home.
The topping goes on thin. Anchovies and capers are both salty on their own, so a heavy hand with the tomato or extra salt tips the whole pizza too far.
Why You’ll Love This Recipe
- No mozzarella needed, just tomato, anchovy and capers
- Cold-ferment the dough overnight for a better crust
- Bakes in under 10 minutes on a hot stone or steel
- Naturally dairy free without changing a single step
Ingredient Notes
- 00 flour: Gives a softer, more extensible dough than all-purpose. Bread flour works too, the crust will just be slightly chewier.
- San Marzano tomatoes: Sweeter and less watery than generic canned tomatoes. Crush them by hand instead of blending so the sauce stays a bit chunky.
- anchovy fillets: Oil-packed fillets are easiest and already salted. Drain them well so they don’t leave puddles of oil on the base.
- capers: Salt-packed capers have the best flavor but need a 10-minute soak and rinse. Brined capers just need a quick rinse.
- garlic: Slice it thin instead of mincing, thick chunks can burn and turn bitter in the short high-heat bake.
- dried oregano: Use the dried kind here, not fresh, it holds up better to the oven heat and tastes more like a Naples pizzeria.
Neapolitan Pizza with Anchovies, Capers and Oregano
Ingredients
Method
- Whisk the flour and yeast together in a large mixing bowl. Add the water and mix with a fork until a shaggy dough forms. Cover and rest 10 minutes.
- Sprinkle the salt over the dough and drizzle in 1 tbsp olive oil. Knead by hand for 8 to 10 minutes, or 5 minutes in a stand mixer with a dough hook, until smooth and elastic.
- Shape into a ball, place in an oiled bowl, and cover. Let rise at room temperature for 1.5 to 2 hours until doubled, or refrigerate up to 24 hours for a slower, more flavorful rise (bring back to room temperature for 1 hour before shaping).
- Divide the dough into 2 balls of about 335 g each. Shape into tight rounds, cover, and rest 30 minutes.
- Put a pizza stone or steel on the top rack and heat the oven to its highest setting, 250 to 280 C / 480 to 535 F. Preheat for 45 to 60 minutes.
- On a floured surface, stretch one dough ball into a 12-inch round, working from the center out and leaving a slightly thicker rim.
- Spread half the crushed tomatoes thinly over the dough, leaving the rim bare. Scatter half the sliced garlic, then arrange 6 to 7 anchovy fillets and half the capers over the top.
- Drizzle with 1 tbsp of the topping olive oil, sprinkle with half the oregano and a pinch of chili flakes if using. Season lightly with salt, the anchovies and capers already carry most of the salt this pizza needs.
- Slide the pizza onto the hot stone using a lightly floured peel and bake for 6 to 9 minutes, until the crust is puffed and charred in spots and the base is crisp. If the dough sticks to the peel, give it one sharp forward jerk instead of trying to ease it off.
- Repeat with the second dough ball and remaining toppings. Drizzle each pizza with a little more olive oil, slice, and serve immediately while the crust is still crisp.
Notes
- Preheat the stone a full hour, a lukewarm stone gives a pale, doughy base.
- Go thin on tomato and oil, a heavy topping steams the crust instead of crisping it.
- Rinse capers well if salt-packed, or they overpower the anchovies.
- Cold-ferment the dough for 24 hours for a better crust and easier stretch.
Tips for Success
- Preheat the stone or steel for a full 45 to 60 minutes so the base cooks fast before the topping dries out.
- Rinse salted capers under cold water and soak 10 minutes to pull out excess salt before scattering them on.
- Spread the tomato in a thin layer, don’t drown the dough or the center will steam instead of crisp.
- Cold-ferment the dough overnight in the fridge for a better crust flavor and easier stretch.
- Season the pizza lightly, anchovies and capers carry most of the salt this dish needs.
Variations
- Add a few torn fresh basil leaves after baking for a lighter, herbal finish alongside the anchovies.
- Swap capers for pitted black olives if you want a milder, less briny bite.
- Use fresh chopped tomatoes instead of crushed San Marzano in summer for a brighter, lighter sauce.
Storage and Reheating
Leftover slices keep in an airtight container in the fridge for 2 to 3 days. The crust softens as it sits, that’s normal for a thin, olive-oil-heavy dough.
Reheat slices in a 220 C / 425 F oven directly on the rack for 3 to 4 minutes, or in a dry skillet over medium heat with a lid for about 3 minutes, until the base crisps back up. Skip the microwave, it turns the crust chewy instead of crisp.
This dough doesn’t freeze well once topped, since the anchovies and capers get watery on thawing. If you want to plan ahead, freeze plain dough balls for up to 2 months and top them fresh when you bake.
Serving Suggestions
Keep the sides simple since the pizza itself is salty and direct. A green salad with lemon and olive oil, or a plate of sliced fennel and orange, gives some acidity to balance the anchovies.
A cold glass of Falanghina or another crisp white wine cuts through the salt well. A light lager works just as well if you’re not in a wine mood.
Cut it into wedges and serve straight from the board, this isn’t a pizza that needs plates or extra fuss.
FAQ
Why is my Pizza Napoli soggy in the middle?
Usually the tomato layer is too thick or the oven isn’t hot enough. Spread the crushed tomato in a thin, almost see-through layer, leave the rim bare, and make sure your stone or steel has preheated a full 45 to 60 minutes at 250 to 280 C / 480 to 535 F before the first pizza goes in.
Can I use fresh anchovies instead of oil-packed for this pizza?
Yes, but you’ll need to fillet and lightly salt them first since fresh anchovies carry none of the cure that gives oil-packed fillets their punch. Pat them dry before baking so they don’t add extra moisture, and expect a milder result than the classic version.
Can I refrigerate the dough overnight before baking Pizza Napoli?
Yes, a cold rise of up to 24 hours in the fridge improves the crust, giving it a more open crumb and better flavor. Pull the dough out about an hour before shaping so it comes back to room temperature and stretches without snapping back.
What goes well with Pizza Napoli con acciughe e capperi?
A simple green salad with lemon and a crisp white wine like Falanghina cuts through the saltiness of the anchovies and capers. A cold lager works too if you want something less fussy alongside a pizza this direct.
Is Pizza Napoli with anchovies and capers dairy free?
Yes, this version skips mozzarella entirely, so it’s naturally dairy free as written. Just double check your canned tomatoes and anchovy fillets don’t list any dairy-based additives, which is rare but worth a glance.
What’s the difference between Pizza Napoli and Pizza Margherita?
Pizza Napoli, or Napoletana, is topped with tomato, anchovies, capers, and oregano, no cheese at all. Margherita swaps the anchovies and capers for mozzarella and fresh basil, which is the version most people outside Naples picture when they hear “Neapolitan pizza.”