Pizza from Naples: Pizza alla Neapoletana

Ingredients

• 1/2 ounce fresh yeast or 1 package active dry yeast
• 1 cup minus 2 tablespoons lukewarm water
• 2 cups unbleached all-purpose flour
• Pinch salt, plus 1 teaspoon
• 1 tablespoon olive oil
• 2 1/2 tablespoons olive oil
• 3 large ripe tomatoes, peeled and quartered or 6 canned San Marzano tomatoes, drained
• 6 ounces mozzarella, coarsely grated
• 3 whole anchovies in salt, rinsed, boned, and drained
• 1 1/2 tablespoons capers, drained
• 1/4 teaspoon pepper
• 1 teaspoon minced fresh oregano

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