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Anchovy & Caper Thin Crust Pizza

Print Recipe
Prep Time 4 hours
Cook Time 20 minutes
Course Brunch, Main Course
Servings 2 pizzas

Ingredients
  

Pizza Base

  • 150 g 00 flour
  • 150 g plain flour
  • 1 tsp sea salt
  • ¾ tsp instant yeast
  • 200 g slightly warm water
  • 1 tsp olive oil

Toppings

  • ½ cup pizza sauce we like 'Mutti' brand
  • 125 g mozarella ball or more to taste
  • 1 tin anchovy fillets in olive oil c.50g
  • 3 tsp capers
  • olive oil
  • salt & pepper

Instructions
 

Pizza Base

  • Combine '00' flour, plain flour and salt in a large bowl
  • Mix 200ml slightly warm water, yeast and olive oil in a measuring cup. Pour into flour mixture and use hands to knead for about 5 minutes until smooth. Set aside uncovered to rest for 15 minutes.
  • Knead again for about 5 minutes and split into 2 neat balls of dough. Flour the base of 2 separate bowls well and place one in each. Cover both with a damp dish towel and leave aside for 4 hours at room temperature.

Assembly

  • When ready, pre-heat oven with the dark tray or pizza stone you intend to use inside at 250 °C (or as high as the oven goes). Prepare a parchment paper on your work surface
  • Take out your rested pizza dough ball and the side that was on top will now be your base so turn it around to stretch out
  • Stretch out the dough with your fists in whatever pizza chef style you feel inspired and then place it on the parchment the right side down (so you need to keep track)
  • On each pizza base, you will dollop about ¼ cup of sauce and use the back of a spoon or ladle to spread around evenly leaving a 1/2 inch perimeter sauce free. You don't want too much sauce so its okay if it is translucent / you're seeing bits of base!
  • For each pizza base:
    1) Tear up half the mozzarella ball and spread about evenly
    2) Use half the tin of anchovies and spread about evenly as well. Use a spoon to scoop a little of the olive oil from the tinned anchovies around the pizza too for added umami
    3) Sprinkle 1.5 tsp capers around and a grind of salt & pepper. Drizzle more olive oil if you like
  • It would be good if you can get help for this step, but you could do it yourself. Basically get the tray or pizza stone out of the oven for a hot second, get the parchment paper with the pizza on it on there without burning yourself and everything back into the hot hot oven!
    It'll be in for about 8 - 10 minutes. It's done when the sides are turning nice and brown.

Notes

All credits for pizza base to Roberta's Pizza Dough as featured on NYTimes Cooking at https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough !