Napoletana

No ham, no pepperoni, just the old Neapolitan triangle of salt, tang and brine.

• Anchovies, laid over the top to melt into the sauce.
• Capers, small and sharp, straight from the jar.
• Olives, dark and oily, sliced thin.
• Fior di latte mozzarella and tomato, nothing else underneath.

Neapolitan dough, 30cm, stretched by hand and baked hot and fast until the crust puffs and chars at the edge. Mild by design: the heat here comes from the anchovy and the caper, not from chilli. It is the pizza that was made before anyone started adding things to pizza. Contains: gluten, dairy, fish.