Pizza, Neapolitan style

Prepare the dough. If you prepare our dough, you can have less fat and calories. Nutrition facts are calculated with our dough.
When the dough has risen, divide it into four pieces and, on a lightly floured surface, roll out each piece. You can obtain the shape you want: rectangular or round. This amount of dough is enough for four 30 cm (12in) round baking sheets if you like crunchy pizza but if you prefer soft pizza use only two baking sheets.
Oil the baking sheets with 1 tablespoon olive oil. Transfer every portion of dough to a baking sheet.
Prepare the tomato sauce. Mix the puréed tomatoes with the remaining oil and chives; season to taste with salt. For each pizza, spread half of the tomato sauce to within 1/2 inch (1,2 cm) of the rim. Arrange anchovy fillets on the top; choose the quantity according to your taste. Allow to rise about 20 minutes in a warm place.
Meanwhile preheat oven to 220°C (425°F) and cube the mozzarella. Bake the two pizzas for about 15 minutes, then remove them from the oven and arrange the mozzarella cheese over the top. Bake again for about 5 minutes. Cooking times are indicative; everyone can adjust them to his oven.
Serve hot or warm.

This pizza is also well known as romana pizza.

If you want to learn how to make pizza dough very well, consult our instructions. A rich sequence of photos explain to you how to prepare a perfect dough step-by-step.