A variation of this recipe is made by adding 4 to 6 anchovy fillets to the topping. In Rome, it is called pizza alla napoletana. In Naples, where all pizza is alla napoletana, it is called alla romana.
Ingredients
Step 1
At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°F-550°F).
Step 2
Thinly slice garlic. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
Step 3
Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Scatter garlic and oregano over sauce and drizzle with oil.
Step 4
Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
Step 5
Cut pizza into wedges and serve immediately.
Leave a Review
Reviews (8)
Back to Top这让我回到Napoli. It defeats the purpose to add cheese and toppings. It's only supposed to be marinara and maybe a bit of parmigiano-reggiano (and that's not even traditional). I've also never seen it "thin crust" in Italy. The crust is supposed to be nice and fat and filling.
codymurp2048
9/18/2018
This is a great recipe on its own, though I prefer results with steel over ceramic. And don't cop out and yield to the distinctly American impulse to cheese it up. In Naples, where this pizza originated, long before pizza came to the USA, this was THE working class food, so named because it was first used by mariners. And that first incarnation didn't even have tomato sauce. Be bold, try to be authentic and experience a connection with old Italy! And I would try cutting back on the tomato sauce a bit when loading the pizza, then add more sauce to taste right after it comes out of the oven.
Anonymous
Utah
9/11/2016
I thought this was good and I'd definitely make it again. I think that it's a good starting point and that you can interpret it in many ways. I added a bit of mozarella cheese, which I preferred to just the sauce.
Anonymous
Arlington, VA
10/14/2006
Made recipe almost exactly following recipe, just added green olives, pepperoni and mozzerella cheese. It was awesome though. So good I took a picture. The crust and sauce were perfect. I'll definately make this again.
heather hines
Ellsworth, WI
8/3/2004
Very easy and very good...made the crust and the sauce...but added what we like to the pizza...such as fresh mushrooms, pepperoni, mozzarella cheese...want to make it again with other topping.
Anonymous
Racine, WI
7/12/2000
This was an extremely easy pizza and it tastes absolutely wonderful. I will definitly make it again and again!!
Mandi
Louisiana
3/23/2000
To be honest, I didn't make this exact recipe. I used a favorite pizza crust recipe (similar, but made less dough), this pizza sauce recipe, and added a little parmesan. I cannot rave about the pizza sauce recipe enough. It MADE the pizza. Give it a try!
Anonymous
Memphis, TN
2/24/2000
This is a fast simple pizza that's great for either an appetizer before a larger meal, or on it's own. A hungry person could easily eat a whole one though, so be prepared! =)
Mark
Edmonton, Alberta
9/26/1999
This is a fast simple pizza that's great for either an appetizer before a larger meal, or on it's own. A hungry person could easily eat a whole one though, so be prepared! =)
Mark
Edmonton, Alberta
9/26/1999
