Neapolitan-style pizza

Pizza à la napolitaine : instructions

• 1
  Put the active dry yeast in a cup; dissolve it in 1 tbsp of warm water.
• 2
  Place the flour in a mixing bowl; make a well in the center; pour the oil and salt into the well; mix with your fingertips; add the yeast; knead; gradually pour in the milk while kneading the dough vigorously until it is smooth, elastic, and supple; then shape it into a ball, cover the bowl with a clean cloth, and let it rise in a warm place for 2 hours and 30 minutes so that the dough can rise properly.
• 3
  Preheat the oven to 240°C.
• 4
  Bring a pot of water to a boil; submerge the tomatoes in the water for one minute, then peel them; remove the seeds and cut them into pieces.
• 5
  Clean and rinse the anchovies; remove the bones; fillet them.
• 6
  Grease a deep-sided pie pan and cut the mozzarella into strips.
• 7
  Roll out the dough with a rolling pin; line the bottom of the pan with it, leaving the edges uncovered; press the dough down with your hand to form a disk about 1.5 centimeters thick with a rim around the edge; brush the disk with a tbsp of oil.
• 8
  Arrange the anchovy fillets, sliced mozzarella, tomato pieces, and black olives on top; season generously with salt and pepper; add a pinch of oregano and drizzle the remaining oil over everything.
• 9
  Bake the pizza in a hot oven for 15 minutes; serve piping hot.