This is one of those recipes that is always from somewhere else. So it can be 'Pizza alla Napolitana' in Rome, or 'Pizza alla Romana' in Naples.
1/2 Cup mozzarella
5 T olive oil
4 flat anchovy fillets, cut up
1/4 Cup fresh basil leaves,torn into 2 or 3 small pieces
1 T freshly grated Parmesan cheese
ROLL out the pizza dough on a floured surface, turning occasionally, into a circle 10- 11-inches in diameter - until it is about 1/4" thick.
PINCH the the outside rim of the circle to create a slightly raised edge to retain the sauce.
PLACE the pizza on a floured baker's paddle, or a thick piece of cardboard (I use an overturned teflon cookie sheet if I can't find the paddle).
WHEN the oven is hot and you are ready to bake the pizza:
SPREAD the mozzarella and the tomato sauce on the dough.
ADD the anchovy fillets. Careful with additional salt. Sprinkle on the Parmesan, garnish with the basil.
SLIDE the pizza onto the baker's stone or tiles. Bake for 4 - 6 minutes, until the outer edge is a deep golden brown.
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