Cook it from scratch FAKEAWAYS
NEAPOLITAN PIZZA
TAKES 1 HR, PLUS PROVING MAKES 2 PIZZAS (SERVES 4)
250g 00 flour 1tsp easy-bake yeast 1tbsp extra virgin olive oil Flour and semolina, for dusting 8tbsp tomato passata 1tbsp capers 16 fresh marinated anchovy fillets 16-20 black olives 250g mozzarella, roughly torn 2 large handfuls of basil leaves
1 Put the flour and ½tsp sea salt into a large bowl or the bowl of an electric mixer and add the yeast. Make a well in the middle. Pour in 165ml lukewarm water and the oil. Mix until well combined.
2 Knead the dough on a floured work surface by pressing and pushing away with your knuckles, or in the mixer using the dough hook, until it‘s smooth and springy. By hand it will take approx 15 mins or in the mixer 10 mins.
3 Put the dough in an oiled bowl. Cover with a damp tea towel. Leave to rise in a warm place for 2 hrs until doubled in size.
4 Turn out the spongy dough on to
