The National Crust was founded upon the ideology that great food should be shared, whether that be with friends, family or the public. That is why, at The National Crust, we not only share our food with the public, but also our recipes! I know first hand how frustrating it can be trying to recreate food you have just bought from your favourite take out, just to find its missing that special ingredient. So, at The National Crust we strive to provide transparency to our customers and viewers, in the hope they can find enjoyment in cooking and eating the very same food we serve up from our van and in our videos! That being said, lets get into today’s recipe: Napoli Pizza!
Our Napoli pizza starts life off as a Margherita, and is then topped with anchovies and capers. Both of these toppings provide a uniquely salty flavour which seems to divide opinion, with many people swearing by the saltiness and others finding it too much to handle.
If you are of the former opinion, the recipe be found below for our Napoli pizza, as well as links to our tomato sauce and dough recipes that make it up. You can also find links to the ingredients we use below:
Napoli Pizza
Ingredients
- 280 gram Dough Ball
- 85 grams Tomato Sauce
- 3 Leaves Basil
- 5 grams Pecorino
- 85 grams Fior Di Latte
- 6 Whole Anchovies
- 12 Whole Capers
- 1 tbsp Extra Virgin Olive Oil
- 20 grams Semolina Rimacinata
Instructions
- Take your dough ball and stretch it using the semolina rimacinata. Push the air in the dough to the edges of your pizza and create a round base, roughly 12 inches in diameter.
- Spread your tomato sauce on top of the base, making sure none touches your crusts.
- Next add your basil leaves and pecorino respectively and then top with the fior di latte, distributing it evenly. Next add your capers and anchovies and finally add a dash of extra virgin olive oil on top.
- Using your peel place your pizza into your pizza or home oven and cook accordingly. Enjoy!
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