RECIPE BY Jessica | Chef & Author

A delicious spicy Calabrian pizza with anchovies and capers!

Amount

servings

Ingredients list

Dough

200 g manitoba flour
270 g pastry flour (soft / patent)
30 g durum wheat semolina
300 ml water lauwarm
35 ml olive oil extra virgin
10 g salt
5 g fresh yeast fresh

Tomato sauce

500 g San Marzano tomatoes passed
1 tbsp dried oregano
1 tsp salt
1 tsp pepper
1 tbsp olive oil extra virgin

Topping

2 Balls mozzarella cheese
16 Pieces anchovy fillets in oil
4 tbsp capers
chili oil

Difficulty: easy

Cost: low

Calories: 566kcal

Prep: 30

Cook: 10

Resting time: 2 30

Total: 40

sugar free

Difficulty: easy

Cost: low

Calories: 566kcal

Prep: 30

Cook: 10

Resting time: 2 30

Total: 40

sugar free

Directions

Dough

Add the yeast to the lukewarm water and dissolve. Put the wheat flour, 00 flour, durum wheat semolina and salt in the mixing bowl of the food processor and let knead with the dough hook on the lowest speed.
Gradually add the yeast water. Then add the oil as well. Let the dough knead for at least 7 minutes. The longer, the better.
Once the dough has a nice smooth surface and there are no more dough scraps hanging from the mixing bowl, turn off the machine. Release the dough from the hook, shape it into a ball and return it to the bowl. Cover with a cloth and let rest for at least 2 hours.
Tip:
The longer the dough can rest, the better it will be! It is best to prepare the pizza dough a day in advance and then let it rest in the refrigerator, covered with a cloth. Then take the dough out about 3 hours before preparation and let it rest covered at room temperature.
After resting, transfer the dough to a floured work surface, divide into pieces of about 250g and form each into balls. Cover everything again with a cloth and let rest for another 30 minutes.

Tomato sauce

Put the strained tomatoes, salt, pepper, olive oil and oregano in a bowl and mix thoroughly.

Covering

Preheat the oven to 250°C (500°F) top/bottom heat.
Fry the mozzarella with your hands into small pieces or cut into slices. Drain the anchovy fillets in oil, as well as the capers well.
Roll out each piece of dough on a floured work surface and then transfer to a baking sheet. Pour some of the tomato sauce on top and spread evenly. Leave about 1cm of the edge free. Top generously with mozzarella. Then top evenly with the anchovies and capers. Drizzle with hot chili oil if desired.
Then bake for about 10 minutes at 250°C (500°F) top/bottom heat on the lowest rack.
Serve the pizza immediately after baking and enjoy hot.
Buon appetito!

Tip

By “pulling” the dough and not rolling it out, more air remains in the dough. This makes the pizza dough nice and fluffy during baking.

For best results, use a pizza stone (lowest rack) for your oven. Turn up the oven temperature as high as possible for top/bottom heat. The hotter, the better. The pizza will be ready after about 6 to 7 minutes (depending on the oven and temperature).

You will be thrilled with the result!