pizza from naples/pizza napoletana

ingerdients:

1 1/2 cups canned choped italian tomatos
1/2 pound monzzerella cheese
1 tablespoon extra virgin olive oil
2 teaspoons dried oregano
8 anchove fillets, opitanal
extra olive oil for the pan
freashly ground pepper to taste

method:

1. preheat the oven to 450 degrees ferinhieght
2. drain the tomatos ina hand straner and shake of eney excess liquid
3. gratethe monzzerela into a bowl, using the large holes of the cheese grater
add the olive oil to the cheese and toss
4. mesure the oreganointo a small bowl
5. if using anchovies drain of any excces oil and seperate the fillets on a plate tear the fillets in to small peices
6. lightly oil an 11 x 16-inch baking pan or cookie sheet
7. if making one large pizza, keep the dough in one peice if making two smaller pizzas, divied the dough and the toping ingrediants in half cover on hlf of the dough as you prepare the other half
8. place the dough on the baking pan and, using the fingers and palms of you hands, press and push the dough and strech it to cover the pan try not to tear it if you do tear the dough, simply just give it a pinch ay the torn spot to repair it dont worry is the shape is not exact remember, your pizza is made by hand, so it should not have a perfect shape
9. after you get the dough about 1/4 inch thick, use your finger to make lots of tiny dents all across the serface
10. top with tomatoes spreding across the dough then add the monzzerela
11. if us ing the anchovies pres them into the dough
12. sprinckle with the oregano and a litlle pepper
13. bake for 25 to 30 minutes, or untill the crust is brown and crispy at the edges
14. slice an serve hot

chef's tip:

you can also ad slisced peperoni, fresh basil, pied black olives, or grated parmasan to your topings