Summary: Anchovy pizza is the most polarizing of all pizzas: you either hate it or you love it. Those who hate it have usually eaten it with low-quality, excessively salty, metallic-tasting anchovies. With Cantabrian anchovies in olive oil, the result is completely different: elegant umami, controlled intensity, and perfect balance with mozzarella. Here are the 5 combinations that work and the basic Neapolitan dough.
Content
Why Quality Anchovies Change Everything
Anchovies on pizza have a bad reputation for a specific reason: industrial anchovies in vegetable oil are excessively salty, have a fibrous texture, and a metallic aftertaste that dominates the entire flavor. With these anchovies, the pizza is indeed terrible.
Premium Cantabrian anchovies, cured for at least 12 months in salt and packed in extra virgin olive oil, have a completely different profile: balanced saltiness, firm but tender texture, and a complex umami flavor that integrates with the mozzarella instead of overpowering it.
Basic Neapolitan Dough
The best pizza starts with the best dough. This recipe is for 2 30cm pizzas:
- 300g strong flour (W350 or Italian "00")
- 190ml warm water (60-65°C)
- 6g salt
- 3g active dry yeast
- 1 tsp EVOO
Mix, knead for 10 minutes, form into a ball, cover, and let rest in the fridge for 24-48 hours. Slow fermentation develops flavor and makes stretching easier. Before use, take it out of the fridge 2 hours in advance to bring it to room temperature.
5 Perfect Combinations with Anchovies
- The Classic Neapolitan (Margherita + anchovy): San Marzano tomato + mozzarella di bufala + 4-5 anchovy fillets + fresh basil. The umami of the anchovy enhances the sweetness of the tomato. The perfect combination.
- Anchovy + Black Olive + Caper: the "puttanesca" on pizza. Tomato + mozzarella + Kalamata olives + capers + anchovies. Pure Mediterranean.
- Anchovy + Piquillo Pepper: tomato + mozzarella + roasted pepper + anchovy + a drizzle of EVOO at the end. The sweetness of the pepper balances the intensity of the anchovy.
- Anchovy + Egg: tomato + mozzarella + 1 egg in the center (add after 3 minutes of cooking) + anchovy. The egg sets on the pizza, with a liquid yolk. Mix with the anchovy with a knife when eating.
- White with Anchovy and Ricotta: no tomato, ricotta base + garlic + anchovy + mozzarella + fresh arugula when serving. The most elegant and surprising version.
Ingredients that Pair Well with Anchovies on Pizza
| Ingredient | Compatibility | Why |
|---|---|---|
| Mozzarella | ⭐⭐⭐⭐⭐ Perfect | Dairy fat dampens saltiness |
| Black olives | ⭐⭐⭐⭐⭐ Perfect | Double umami, balanced fat + salt |
| Roasted pepper | ⭐⭐⭐⭐ Very good | Sweetness balances intensity |
| Capers | ⭐⭐⭐⭐ Very good | Acidity contrasts salt |
| Caramelized onion | ⭐⭐⭐⭐ Very good | Concentrated sweetness + anchovy = balance |
| Fresh arugula | ⭐⭐⭐ Good | Bitterness refreshes at the end |
| Ibérico ham | ⭐⭐ Risky | Too much salt if not well balanced |
| Pineapple | ⭐⭐ Divisive | Sweetness works but isn't traditional |
Baking Temperature
Original Neapolitan pizza is baked at 485°C in a wood-fired oven for 90 seconds. In a home oven, maximum temperature is key:
- Preheat the oven to maximum (250-280°C) for at least 30 minutes.
- If you have a pizza stone, place it in the oven from the beginning.
- The pizza goes into the hot oven and takes 7-10 minutes depending on thickness.
- Anchovies are added BEFORE baking so they heat up with the pizza.
- Fresh ingredients (arugula, basil, ham) are added AFTER taking it out of the oven.
Bacalalo — Cantabrian Anchovies for Pizza
The anchovy that transforms pizza. Cured for 12 months in salt, packed in EVOO. The flavor that changes your mind about anchovy pizza.
View products →Frequently Asked Questions
How many anchovies per pizza?
4-6 fillets per 30cm pizza. Distributed evenly so that each slice has 1 fillet. With more, the pizza can be too salty depending on the anchovy.
Do anchovies go on before or after baking?
Before. They heat up with the pizza and their oil integrates with the mozzarella. If you put them on afterwards, they remain raw and cold on top.
Why do anchovies on pizza taste so bad at some pizzerias?
Because of the quality. Industrial anchovies in vegetable oil, very salty, are what most people have tried. With Cantabrian anchovies in olive oil, the experience is completely different.
Can I use salt-cured anchovies for pizza?
Yes, but you should desalt them for 30 minutes in cold water and dry them well before. The result is good but more laborious than using anchovies in oil directly.
More anchovy recipes: Pasta with anchovies | Anchovy toasts | Bread with tomato and anchovies
Get the best Cantabrian anchovies for your pizzas. You'll notice the difference from the first bite.
