Pizza Napoletana

Dissolve the salt in 265 ml of cold water in a bowl. Add the flour in 1 time and then the yeast.

Mix for 2 minutes with a mixer with dough hooks.

Add the olive oil in a thin stream. Knead for 4 more minutes with the mixer or by hand.

Remove the dough from the mixing bowl. bread roll the dough by folding the sides down, turning the dough a quarter turn and repeating that action.

Place the dough in a greased bowl, cover and place in the bottom of the refrigerator and let it ripen for 20 hours.

Remove the dough from the refrigerator and allow to reach room temperature for 30 minutes. Divide into 4 equal portions.

bread rolled dough pieces according to the method described above. Place them on a flat dish or a baking sheet covered with parchment paper.

Let rise for 3 to 4 hours at room temperature until the dough has doubled in volume.

Preheat the oven with a pizza stone at 250 ° C (or higher). Put the tin tomatoes in a high bowl and puree them with a hand blender.

Season with salt.

Sprinkle the worktop with some semolina. Take a roll of bread dough and form a pizza bottom.

To do this, press the bread roll flat and press with your fingers until the pizza has a diameter of about 25 cm and the edge is higher than the middle.

Beat off the excess semolina.

Spread 1 gravy sauce over each dough base and keep the outer edge free.

Tear the anchovy fillets into pieces and spread over the pizza.

Sprinkle with the oregano, capers and drizzle with olive oil.

Spoon the pizza with a pizza scoop on the pizza stone. Bake in the oven for 4-7 minutes. Remove the pizza from the oven and serve immediately.

Bake 3 more pizzas.