Two-Hour Anchovy and Roasted Pepper Pizza

2 hr

Makes 2 (10-inch) pizzas, serves 2 to 4

A streamlined Neapolitan-style pizza with crispy crust, roasted tomatoes, fresh mozzarella, roasted peppers, and anchovies, ready in under two hours.

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prepPreheat oven to 500°F / 260°C with pizza stone on lower third rack
2 teaspoons active dry yeast	Bloom yeast, combine with water & oil	Mix dough until smooth & stretchy, 4–5 min	Oil bowl, add dough, rise 1–1½ hr until doubled	Divide dough in half, stretch first piece	Heat stone 15 min, stretch second dough piece		Top, bake & serve second pizza, 10–12 min
240 ml warm water (70–75°F / 21–24°C)
2 tablespoons plus 37 ml olive oil (for dough and bowl)
384 g Bob's Red Mill 00 flour, plus more for dusting
9 g salt
450 g medium Campari tomatoes, halved	Prepare tomatoes, roast 500°F / 260°C, 45 min–1 hr	Cool tomatoes, discard skins, tear flesh	Dust peel with polenta, transfer dough	Top with tomatoes, cheeses, peppers & anchovies	Slide onto stone, bake 500°F / 260°C, 10–12 min, rotate once	Transfer to board, sprinkle oregano & oil, cut & serve
2 large garlic cloves, sliced
1 teaspoon dried oregano (for roasted tomatoes)
¼ teaspoon dried thyme
½ teaspoon sea salt
1 pinch chile flakes
120 ml extra-virgin olive oil (for roasting tomatoes)
1 teaspoon sugar
2 to 3 tablespoons / 20–30 g polenta or semolina flour
170 g fresh mozzarella, torn into pieces and patted dry
50 g grated scamorza or low-moisture smoked mozzarella
½ cup jarred sliced roasted piquillo or red bell peppers, patted dry
10 good-quality oil-packed anchovies
½ to 1 teaspoon / 1–2 g dried oregano (for finishing)

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