How to make a classic Italian Anchovy pizza with capers, also known as Pizza Napoli. This simple, flavour-packed recipe uses our best homemade pizza dough and includes tips so you can make it perfectly at home for your next pizza night.
This post was first published on October 12th 2017 and has been updated since.
This classic anchovy pizza is one of my favourites when eating out in Italy, and it’s equally reliable at home. The salty anchovies and capers combined with fresh tomato sauce and bubbly mozzarella make a perfectly balanced pizza that’s simple but full of character.
New to anchovies on pizza? Don’t worry — Pizza Napoli is surprisingly approachable. Anchovies bring a salty, umami punch rather than an overpowering fishy taste. Start with a few fillets and adjust to your preference.
See the full step-by-step instructions, photos and video that show you how to make this pizza at home. Explore more ideas in our pizza collection for your next pizza night!
How to make Anchovy Pizza (Pizza Napoli) — step by step
Start by placing the flour, salt and yeast in a large bowl, keeping the salt and yeast on opposite sides of the bowl.
Add the lukewarm water, olive oil and sugar, then mix with a spoon or spatula until a rough dough forms.
Bring the dough together, shape it into a ball and knead on a lightly floured surface for about 10 minutes until smooth and elastic.
Top Tip: Press your finger gently into the dough — it should not stick and should spring back when ready.
Place the dough ball into a lightly oiled clean bowl, cover with plastic wrap and leave in a warm, dry place for 2–3 hours, or until doubled in size. When risen, punch the dough down to release the air.
Top Tip: Our Homemade Pizza Dough works with any toppings, so feel free to experiment.
When ready to bake, preheat the oven to its highest setting and dust your baking tray or pizza peel with semolina or flour.
Roll the dough out to fit your tray, then transfer it carefully to the prepared surface.
Spread the base with tomato sauce or high-quality crushed strained tomatoes (passata). Top with torn or sliced mozzarella, salted anchovy fillets and capers.
Bake for 10–15 minutes, or until the edges are golden and the cheese is melted and bubbling. Let the pizza rest for 5 minutes before slicing and serving.
Top tips and FAQs
- Make the dough ahead: Homemade dough needs time to rise, so plan a few hours ahead. If you’re short on time, try a no-rise instant dough instead.
- Choose the right flour and tools: Using 00 or type 0 flour gives a tender crust; a pizza stone or steel and a good peel help achieve a crisp base.
- Moisture control: If using ball mozzarella, pat it dry to remove excess moisture, or use pre-shredded mozzarella to prevent a soggy center.
Not usually. Anchovies on pizza provide a salty umami depth rather than an overt fishy flavour. Adjust the number of fillets to taste; around 5–6 per large pizza is a good starting point.
If you prefer not to use anchovies, you can omit them and still enjoy a tasty pizza with capers, tomato and mozzarella. Olives or sun-dried tomatoes add a similar savory note.
Store leftover pizza in the fridge for up to 3 days. You can also freeze slices or unused dough in suitable containers for longer storage.
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 try this Anchovy Pizza or any other recipe, please rate it and leave a comment to let me know how it went — I love hearing from readers!
Step By Step Photos Above
Most recipes include step-by-step photos, tips and video to help you get great results.
Anchovy pizza with Capers (Pizza Napoli)
By Emily
Ingredients
For the pizza dough
- 4 cups Italian 0 or 00 flour (500g)
- 2 tsp fast action dried yeast (7g)
- 1 1/3 cups lukewarm water (320ml)
- 1 tbsp olive oil
- Pinch of salt
- 1/2 tsp sugar
- Semolina or regular flour for dusting
For the topping
- 8 tbsp crushed strained tomatoes (passata)
- 10–12 salted anchovy fillets
- 250g (8.8 oz) mozzarella
- 3 heaped tsp capers
Instructions
- To make the pizza dough
- Put the flour, sugar, salt and yeast in a large bowl, keeping the salt and yeast apart.
- Add the water and olive oil and mix until a rough dough forms.
- Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover and leave in a warm place for 2–3 hours until doubled in size. Punch down when risen.
To assemble the pizza
- Preheat the oven to 480°F (250°C) or the hottest setting and dust the tray with semolina or flour.
- Roll out the dough to fit the tray.
- Spread with tomato passata, add mozzarella, anchovies and capers.
- Bake 10–15 minutes until golden and the cheese is bubbling. Rest 5 minutes and serve.
Notes
- You can use type 00 or all-purpose flour. If possible, choose flour recommended for pizza.
- Metric measurements were used for testing; imperial measures are approximate.
- Makes 2 large pizzas. Calories shown are per portion and are approximate.
- If short on time, try an instant no-rise pizza dough.
Helpful info for all recipes
- I use extra virgin olive oil unless stated otherwise.
- When using canned or jarred tomatoes, I prefer Cirio or Mutti for best flavour.
- All recipes are tested in a fan (convection) oven unless stated otherwise.
Nutrition
Carbohydrates: 69 g |
Protein: 20 g |
Fat: 13 g
Nutrition information is automatically calculated and should be used as an approximation.
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