Pizza Napoletana with Anchovies, Capers and Olives
Pizza Napoletana with Anchovies, Capers and Olives
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Yield: Makes 2 ea. 10-12 in. pizzas |
Ingredients
2 ea. 8-oz. Wood Stone Dough balls
4 oz. Pizza Sauce
2 oz. mozzarella cheese, grated
2 oz. provolone cheese, grated
12 ea. anchovy fillets
2 tsp. capers
8 ea. kalamata olives, pitted and quartered
1/4 cup Italian parsley leaves
Preparation
Oven Temperature: 550-580 degrees
- To assemble pizza, place 2-oz. of the sauce in the center of each pizza and use a circular motion to spread it to about 3/4-in. from the edge.
- Scatter cheese over each pie to cover the sauce.
- Distribute anchovies, capers and olives evenly over each pie.
- Flame Height: 3.6
- Transfer the pizza onto a large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top and bottom of the pizza is balanced (30 seconds to 1 minute) remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming.
- Top with parsley leaves, transfer to cutting board and slice.
