Pizza alla napoletana

Name: pizza alla napoletana
Cook time: 15 min
Total time: 100 min
Yield: 4
Cuisine: Italian
Ingredients: 700 g 00 flour extra to pollinate; 4 el traditional olive oil; 7 g dried yeast bag of 7 g, pack of 3 bags; 2 tl granulated sugar; 2 tl salt; 400 ml tap water; 2 toe garlic; 1 onion; 800 g peeled canned tomatoes; 20 g fresh Italian herbs; 2 bulb Mozzarella a 125 g; 50 g anchovy fillets in olive oil look; 55 g capers big jar of 55 g

Pizza with tomato, mozzarella, capers and anchovies.

Ingredients

Kitchen Stuff

1 kitchen rope

Directions

For the pizza dough, mix the flour, oil, yeast, sugar and salt with the lukewarm water in a large bowl. Knead in 5 minutes to a smooth dough.
Divide the dough into 4 balls and sprinkle generously with flour. Leave in a warm place, covered loosely with cling film, for 1 hour.
Chop the onion and finely chop the garlic.
Heat the olive oil in a skillet. On low heat, fry the onion and garlic for 5 minutes.
Add the tomatoes and bring to the boil. Tie the herbs with kitchen rope and add. Cook for 25 minutes on low heat.
Stir frequently with a wooden spoon. Press the tomatoes piece. Take the herbs out of the pan. Add pepper and possibly salt.
Preheat the oven to 220 ºC.
Knead the dough balls and roll them on a floured sheet to 4 pizza bases with Ø 30 cm.
Line 2 baking trays with baking paper and place 1 pizza base on each baking tray. Cut the mozzarella into equal cubes.
Divide half of the tomato sauce and mozzarella over the two bottoms, do the same with the drained anchovies and capers.
Bake the pizzas for about 25 minutes on top of each other in the oven. Alternate half way. Make two more pizzas. Yummy! .