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Pizza Napoli
50 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 784
  • Fat about 29g
  • Carbohydrates about 96g
  • Protein about 33g
This is needed
This is needed for 4 people
Pizza dough
  • 500 g white flour
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1.5 tsp salt
  • 2 tbsp olive oil
  • 3.5 dl water
Tomato sauce
  • 1 onion, finely chopped
  • 2 garlic clove, pressed
  • 1 tbsp olive oil
  • 3 tbsp tomato puree
  • 1 pinch sugar
  • 0.5 bunch rosemary, finely chopped
  • 1 tin chopped tomatoes (approx. 400 g)
  • 0.5 tsp salt
Pizza Napoli
  • 1 tin pitted black olives (approx. 85 g)
  • 300 g mozzarella, torn apart
  • 1 tin anchovies (approx. 30 g), rinsed, drained
To bake the pizza
  • some basil leaves
  • a little pepper
  • 2 baking trays (approx. 30 cm in diameter), lined with baking paper
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And that's how it's done
And that's how it's done
Pizza dough
Mix the flour and salt in a bowl. Add the yeast, water and oil, mix with a wooden spoon. Knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Tomato sauce
Heat the oil in a pan. Sauté the onion and garlic, add the tomato puree and cook briefly. Add the tomatoes, rosemary, sugar and salt, bring to the boil. Simmer the sauce over a medium heat for approx. 20 mins., stirring occasionally, leave to cool.
Pizza Napoli
Divide the dough in half, shape into 2 balls, flatten both pieces a little, roll out into circles on a lightly floured surface, transfer each pizza base to a prepared tray. Spread the tomato sauce over both pizza bases, leaving approx. 1.5 cm free around the edges. Top with the mozzarella, olives and anchovies.
To bake the pizza
Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from oven and sprinkle over basil and pepper. Bake the second pizza in exactly the same way.