NEAPOLITAN PIZZA

Preparation Method :

• To make the pizza base, dissolve the fresh yeast in warm water.
• If you are using dried yeast, dissolve the sugar in warm water, add the dried yeast and leave in a warm place for 20 minutes until frothy.
• Put the flour on to a board, make a well in the centre and pour in the yeast mixture, salt and oil.
• Work with your fingers to form a malleable dough, and then turn on to a floured surface.
• Knead for atleast 10 minutes until the dough is smooth and elastic.
• Transfer to a large clean bowl, cover with a cloth and leave in a warm place for about 1 hour, until the dough has doubled in size.
• Heat the oven to 220° C/425° F/gas 7 and grease a baking sheet with oil. Knock back the risen dough, and then roll out to a 12 in round, ¼ in thick.
• Place the round on the greased baking sheet and brush with oil.
• Break up the drained tomatoes and spoon on to the pizza base.
• Season with oregano and salt and pepper to taste. Cover the tomatoes with the Mozzarella slices.
• Next, arrange the anchovy strips in a lattice pattern over the cheese. Top with olives or freshly chopped herbs, garlic, capers etc.
• Spoon over the remaining oil and bake for atleast 20 minutes.