Pizza Napoli

If Margherita is the queen of pizza, Napoli is her bolder, saltier sister. Same base, same beautiful simplicity, but with the addition of anchovy fillets that melt into the tomato during cooking and create something deeply savoury. This is a pizza that divides opinion - people either love anchovies or they don't - but if you're in the first camp, there's nothing better from a wood-fired oven. The blistering heat is key: it crisps the anchovy edges while the centres dissolve into the sauce.

Ingredients

• 1 pizza dough ball (about 250g - see our Classic Neapolitan Pizza Dough)
• 80g San Marzano tomatoes, crushed by hand
• 125g fior di latte mozzarella, torn into pieces
• 6-8 anchovy fillets (salt-packed, rinsed in cold water)
• Extra virgin olive oil
• A few fresh basil leaves (optional)

Method

1. Preheat your pizza oven to 400-450°C.
2. Stretch your dough to about 12 inches on a well-floured surface. Transfer to a floured peel.
3. Spread the crushed tomato across the base, leaving a border for the crust.
4. Scatter the torn mozzarella evenly. Lay the anchovy fillets across the surface - they'll shrink and melt during cooking, so don't space them too far apart.
5. Drizzle with olive oil and slide into your oven. Cook for 60-90 seconds, turning regularly with a turning peel for even charring.
6. Add a few torn basil leaves if using. Serve immediately.