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How to make a classic Italian Anchovy pizza with capers also known as Pizza Napoli. It’s so simple and packed with so much flavour, made with our best homemade pizza dough and complete with top tips so you can make it perfectly at home for your next pizza night!
This post was first published on October 12th 2017 but has since been updated.
This classic anchovy pizza is always my go-to pizza when eating out in Italy or when making pizza at home.
The salty anchovies and capers with the fresh tomato sauce and creamy, sweet bubbling mozzarella cheese is a match made in heaven, it’s just so simple and it never disappoints!
Never had anchovies on pizza before? Omg, you’re missing out, Pizza Napoli is insanely delicious and it’s all thanks to the anchovies with their punchy umami flavour and don’t worry they are not fishy tasting at all!
See the full step by step instructions, photos and video that shows you how to make this delicious pizza at home and don’t forget to check out our collection of pizza recipes for endless ideas for your next pizza night!
How to make Anchovy Pizza (Pizza Napoli) step by step
First, put the flour, salt and yeast in a bowl making sure to put the salt and yeast at opposite sides (photo 1).
Add the water and olive oil and start to mix it together with a spoon or spatula to form a rough dough (photos 2 & 3).
Shape the dough into a ball and knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic (photo 4).
Top Tip: Press your finger gently on the top of the dough, it should not stick to it and the dough should spring back when ready.
Shape the dough into a nice round ball and place in a lightly oiled clean bowl. Cover with plastic wrap and sit the dough in a dry warm place for 2-3 hours or until doubled in size.
Once the dough has risen, knock the air out by pressing down on it with your fist.
Top Tip: Our Homemade Pizza Dough recipe can be used with any pizza toppings you like!
Once the dough is ready, pre-heat the oven and line your baking tray or pizza tray with flour or semolina (photo 5).
Roll out the pizza dough and place it on your pizza tray so it fits nicely (photo 6).
Spread the pizza crust with tomato sauce or high-quality crushed strained tomatoes (passata) then top with mozzarella, anchovies and capers (photo 7).
Bake the pizza for 10-15 minutes or until golden brown and the cheese has melted. Let it rest for 5 minutes then serve! (photo 8).
Top tips and recipe FAQs
- Homemade pizza dough – the dough takes time to rise so it will need to be prepared a few hours in advance. It’s definitely worth doing but if you find yourself short on time check out our 10-minute Instant pizza dough recipe!
- The best flour & pizza tools – Check out our complete guides on the best flour and equipment to use for making homemade pizzas.
- Mozzarella – If using balls of mozzarella make sure to pat them dry to remove any excess moisture before baking alternatively use pre-shredded mozzarella.
Anchovies are not fishy and this certainly isn’t a fishy pizza. Anchovies have a salty umami flavour and you can control the strength of flavour by how many you put on, typically 5-6 per pizza is enough.
If you’re not a fan of anchovies then you can leave them out and just enjoy the pizza with capers, tomato and mozzarella or you could add something like olives or sun-dried tomatoes to give that savoury umami kick.
Leftover pizza will keep well in the fridge for around 3 days you can also freeze leftovers or unused dough in suitable freezer containers.
More pizza recipes and toppings to try;
- Sfincione – Sicilian Pizza
- Basil pesto pizza with mozzarella and roasted cherry tomatoes
- Quattro Stagioni – four seasons pizza
- Cheesy speck and mushroom pizza
If you’ve tried this Anchovy Pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Anchovy pizza with Capers (Pizza Napoli)
For the pizza dough
- 4 cups Italian 0 or 00 flour (1.1 lb/500g)* see notes
- 2 tsp fast action dried yeast (7g)
- 1 1/3 cups lukewarm water (320ml)
- 1 tbsp olive oil
- 1 pinch pinch salt
- 0.5 tsp sugar
- semolina or regular flour , for dusting
For the topping
- 8 tbsp crushed strained tomatoes (passata)
- 10 – 12 salted anchovy fillets
- 8.8 oz mozzarella (250g)
- 3 heaped tsp capers
- To make the pizza dough
- First, put the flour, sugar, salt and yeast in a large bowl making sure to put the salt and yeast at opposite sides.
- Add the water and olive oil and start to mix it together with a spoon or spatula to form a rough dough.
- Shape the dough into a ball and knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic.
- Shape the dough into a nice round ball and place in a lightly oiled clean bowl. Cover with plastic wrap and sit the dough in a dry warm place for 2-3 hours or until doubled in size
- Once the dough has risen, knock the air out by pressing down on it with your fist.
To assemble the pizza
- Once the dough is ready, pre-heat the oven to 480F(250C) or your highest setting and line your baking tray or pizza tray with flour or semolina.
- Roll out the pizza dough and place it on your pizza tray so it fits nicely
- Spread the pizza base with tomato sauce or high-quality crushed strained tomatoes (passata) then top with mozzarella, anchovies and capers.
- Bake the pizza for 10-15 minutes or until golden brown and the cheese has melted. Let it rest for 5 minutes then serve!
- *you can also use type 00 flour or all-purpose flour. If you can find type 0 or 00 then look for flour that’s recommended for making pizza.
- Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
- Serves 4-6 people (makes 2 large pizzas) Calories are per portion
- Makes 2 large pizzas
- Try my instant pizza dough recipe if you’re pressed for time.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here