John Myers
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Spicy Napoli Pizza
The perfect spicy napoli pizza recipe with a picture and simple step-by-step instructions.
For covering:
- 70 g Water
- 8 g Dry yeast
- 1 tsp Sugar, fine, white
- 1 pinch Salt
- 1 tbsp Olive oil
- 4 Tomatoes, peeled and pitted, from the can
- 2 With Cloves of garlic, fresh
- 1 tbsp Oregano, rubbed
- 1 tbsp Herbal mix, Italy
- 1 pinch Salt
- 1 pinch Black pepper, fresh from the mill
- 2 Pinches Cayenne pepper
- 2 tbsp Extra virgin olive oil
- 160 g Mountain cheese, grated (e.g. Pecorino)
- 30 g Sweet peppers, green
- 30 g Sweet peppers, red
- Onion strips
- 8 Anchovy fillets, glass or can
- 4 Salami, sliced
Also:
- Flour for the work surface
- Knead the ingredients for the dough the day before into a smooth dough and let rise for 4 hours. Knead the dough briefly, flour it, wrap it in foil and let it mature overnight in the refrigerator.
- Roll out the dough to a 32 cm circular shape and roll the edge with some of the cheese so that a 28-inch pizza is created. Place in a greased pizza baking tray and cover with a damp cloth and let rise in a warm place for 2 hours.
- For the topping, drain the tomatoes well, if necessary squeeze them out gently. Roughly chop the tomatoes into pieces and mix with the ingredients until olive oil. Wash the peppers and cut lengthways into narrow strips. Optionally, remove a few thin strips from an onion. Take the anchovies out of the glass or can and soak for 1 minute, pat dry and keep ready. Halve the salami slices.
- Perforate the bottom a little with a fork and prebake at 220 degrees top heat. As soon as the dough starts to brown, take it out of the oven. Switch the oven to 250 degrees bottom heat. Brush the base with the tomato paste, sprinkle with the mountain cheese, cover with the remaining ingredients and drizzle with the olive oil.
- Bake on medium heat until the cheese is completely melted and starts to bubble. Take out of the oven, place on a round wooden board, cut the pizza into 8 parts, serve hot on the wooden board and enjoy in portions.
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