Neapolitan Pizza (Naples)

Pizza

Ingredients

Dough:

Compressed yeast - 1 1/2 cakes

Lukewarm water - 1 cup

All purpose flour - 4 cups

Salt - 1 tsp

Filling:

Peeled ripe or canned tomatoes - 1/2 pound

Mozzerella cheese, diced - 1/2 pound

Anchovy fillets, chopped - 6

Finely chopped oregano or marjoram - 4 tsps

Pepper - optional

Olive oil

Dissolve the yeast in the water. Add enough of the flour to make a soft, smooth dough, cover the bowl and leave in a warm place to rise, about 30 minutes. Sift the remaining flour and salt together and make a well in the middle. Fill it with the risen dough and mix well. Knead vigorously, adding a little more water if necessary, until the dough is smooth and elastic. Roll into a ball, place in a large bowl and leave covered with a damp cloth in a warm place for about 2 hours, or until the dough doubled its bulk.

Bake a whole pizza for about 30 minutes and smaller ones for 15 to 20 minutes in an oven of about 475F. Serve at once.