Summary
Anchovy pizza divides people into two groups: those who love them and those who haven't tried them with a real anchovy. In this guide: The problem with typical pizza anchovies, What type of anchovy to use on pizza, When to put anchovies on pizza: the exact moment.
Anchovies on Pizza: Which Ones to Use and When to Add Them
Anchovy pizza divides people into two groups: those who love them and those who haven't tried them with a real anchovy. At Bacalalo, we are convinced that most bad experiences with anchovies on pizza come from using the wrong product: soft, very salty anchovies with a metallic taste that permeates the entire pizza. With a quality Cantabrian anchovy, properly cured and added at the right moment, the story changes completely. This guide explains how to do it right.
The problem with typical pizza anchovies
The anchovies most commonly seen on supermarket pizzas and in low-cost pizzerias are fillets in sunflower oil, of Peruvian or Southeast Asian origin, with very little maturation and an aggressive flavor dominated by salt. They disintegrate when heated, infuse the dough with excessive salt, and leave a metallic aftertaste that has nothing to do with the flavor of a well-cured anchovy.
The mistake is not putting anchovies on pizza, but rather which anchovies are used. A Santoña anchovy cured for 18 months, preserved in extra virgin olive oil, has a completely different profile: integrated salt, firm texture, deep umami flavor, and no aggressiveness. That anchovy transforms a simple pizza into something memorable.
There is a second common mistake: adding anchovies to the pizza before baking. Anchovies do not need cooking; they are an already cured and ready-to-eat product. The heat of the oven dehydrates them, intensifies their salt excessively, and eliminates their aromatic oils. The result is a dry, tough, and overly salty anchovy that does not contribute what it should.
What type of anchovy to use on pizza
The correct choice for a pizza is always anchovy fillets in olive oil, not in sunflower oil or salt-packed anchovies without desalinating. These are the criteria for choosing well:
- Origin: Cantabrian anchovies (Santoña, Laredo, Ondarroa) are the benchmark for quality in Spain. Italian anchovies from Sicily or the Adriatic are also excellent and have a tradition in original Italian pizza.
- Minimum curing of 12 months: Long maturation is what develops the characteristic umami flavor and reduces the harshness of the salt. Short-cured anchovies (less than 8 months) are tougher and saltier.
- Preserved in olive oil: Extra virgin olive oil better maintains the texture of the fillet and provides a nuanced flavor that complements the pizza. Sunflower oil is neutral but adds nothing and does not preserve the texture as well.
- Whole fillets: Look for unbroken, whole anchovy fillets, not those that come chopped or in paste form. Whole fillets retain their texture better and give a better visual and gastronomic result.
At Bacalalo, we offer Cantabrian anchovies in olive oil in various weights, from 50 grams for domestic use to larger formats for intensive use. A 50-gram tin is enough for 2-3 well-garnished pizzas.
Bacalalo Products
Cantabrian Anchovies in Olive Oil - 50g...
3,95 €
"Cantabrian Deluxe" Assortment
67,00 €
Handmade Artisan Cantabrian Anchovy Gilda...
9,90 €
Bonito del Norte Belly in Olive Oil - 190 g...
16,95 €
Refrigerated shipping 24-48h to the entire Peninsula
When to add anchovies to pizza: the exact moment
This is the point that changes the result the most. The direct answer is: after baking, never before.
The pizza is baked first with the dough, sauce, and mozzarella. When it comes out of the oven, with the mozzarella melted and the crust crispy, the anchovy fillets are added directly to the hot pizza. The residual heat of the pizza (between 150 and 180°C right after coming out of the oven) is enough for the anchovy fillet to warm slightly, release its aromatic oils, and integrate with the mozzarella without drying out or intensifying too much.
This technique is used by leading Neapolitan pizzerias. In traditional marinara pizza (which includes anchovy), the process is similar: the anchovy goes into the oven in the last 30-60 seconds, not from the beginning. If the wood-fired oven works at 450°C, even 30 seconds is enough for the anchovy to integrate without burning.
In a home oven, the maximum temperature is usually 250-270°C. In this case, bake the pizza without the anchovies for the full time (8-12 minutes depending on the dough thickness) and add them after taking it out of the oven. The residual heat does the rest.
How many anchovies per pizza: the exact amount
Less is more. Anchovies on pizza are an intense flavor ingredient that acts as an enhancer, not as a base. The appropriate amount for a standard-sized pizza (28-32 cm) is 6 to 10 fillets, distributed so that each slice has at least one whole fillet or two halves.
The most common mistake is to put too few anchovies on some slices and too many on others. Uniform distribution ensures that each piece of pizza has the same proportion of flavor. If whole fillets are used, placing them radially (like spokes on a wheel) before cutting the slices guarantees perfect distribution.
If the pizza also has capers (a classic combination), reduce the anchovies to 5-6 fillets so that they don't compete in saltiness. Capers already provide their own salt and acidity.
The best combinations: anchovy pizzas that work
Anchovies on pizza don't go well with everything. These are the pairings that truly work on pizza:
- Anchovy + fior di latte mozzarella + tomato: The classic pizza. The acidity of the tomato and the neutrality of the mozzarella are the perfect canvas for the anchovy. Nothing else.
- Anchovy + capers + black olives: The quintessential Mediterranean combination. Umami + acidity + bitterness. Very intense, for palates that enjoy pronounced flavors.
- Anchovy + mozzarella + fresh arugula (added raw after baking): The vegetal bitterness of fresh arugula contrasts with the saltiness of the anchovy and the warmth of the mozzarella. An interesting balance.
- Anchovy + burrata + cherry tomatoes: A more modern and creamy version. Burrata softens the intensity of the anchovy with its creaminess.
- Anchovy + piquillo pepper + caramelized onion: The sweetness of the piquillo pepper and onion counteract the salty flavor of the anchovy. This combination is less conventional but very tasty.
What doesn't work: anchovies with chorizo, Serrano ham, or heavily spiced ingredients. Anchovies need space in the flavor profile; strong-flavored cured ingredients compete with them instead of complementing them.
Anchovies in pasta: another classic use worth mentioning
The same principle as anchovy pizza applies to pasta. Spaghetti aglio, olio e acciughe (garlic, oil, and anchovy) is one of the fastest and most satisfying pasta dishes in Italian cuisine. The anchovy melts in hot oil with garlic to form a light, umami-rich sauce that needs nothing else.
The key with pasta is the opposite of pizza: here the anchovy is cooked, but briefly. In hot olive oil (never boiling, about 60-70°C), the anchovy fillets melt in 1-2 minutes by stirring with a wooden spoon. That base is the foundation of the sauce. Quality anchovy melts without leaving lumps or residue; poor quality anchovy leaves a grainy and very salty paste.
Bacalalo Products
Cantabrian Anchovies in Olive Oil - 50g...
3,95 €
"Cantabrian Deluxe" Assortment
67,00 €
Handmade Artisan Cantabrian Anchovy Gilda...
9,90 €
Bonito del Norte Belly in Olive Oil - 190 g...
16,95 €
Refrigerated shipping 24-48h to the entire Peninsula
Frequently asked questions about anchovies on pizza
Why do anchovies on pizza sometimes taste too strong?
For two combined reasons: low product quality (short-cured anchovies in sunflower oil) and placement before baking. Heat intensifies all the defects of a mediocre anchovy. With a quality anchovy added at the end, the flavor is potent but well-rounded, not aggressive.
Can salt-packed anchovies be used instead of oil-packed ones?
Salt-packed anchovies are the raw material before being packed in oil. They are saltier and require prior desalinating: rinse them under cold water for 5-10 minutes, dry them, and then use them. They have a more intense flavor than oil-packed anchovies. For pizza, oil-packed ones are more practical, and the result is more balanced without prior desalinating.
How many anchovies does a standard pizza have?
Between 6 and 10 fillets for a 28-32 cm pizza. Placed so that each slice (6-8 cuts) has at least one fillet. More than 12 fillets starts to be excessive in saltiness unless the rest of the pizza is very mild (only white mozzarella and dough, no tomato).
Which cheese pairs best with anchovies on pizza?
Fior di latte mozzarella (fresh, cow's milk) is the classic combination: its mildness and neutral creaminess are the perfect counterpoint to the intensity of anchovy pizza. Buffalo mozzarella is creamier and more acidic; it also works well. Very aged cheese (Parmesan, Manchego) competes in saltiness with anchovy and is not recommended as a base.
Are anchovies on pizza healthy?
Yes, in adequate amounts. Anchovies are rich in omega-3 (EPA and DHA fatty acids), vitamin D, B12, and selenium. The amount used on a pizza (6-8 fillets, about 20-25 grams) provides a very reasonable dose of omega-3 without exceeding salt if the rest of the pizza is balanced. The main point to control is the total sodium content of the meal.
Where can I buy good anchovies for pizza in Spain?
The best options are specialized gourmet stores, canneries in Santoña and the Cantabrian region, and online seafood stores like Bacalalo. Regular supermarkets have anchovies of varying quality; private labels are usually very short-cured anchovies with a very aggressive flavor, which are exactly the type of anchovy that gives this ingredient a bad reputation on pizza.
