JUNE Pizza from Naples For the dough: 350 g of white flour, 25 g of beer yeast, 1 glass of warm water, 2 spoons of oil, a pinch of salt. For the topping: 150 g of mozzarella, 300 g of tomatoes, 50 g of anchovies, oregano, salt, pepper. Knead flour with oil, salt and the yeast previously melted in a glass of warm water. Put the dough in a bowl and cover with a napkin, then let it stand for two hours. Meanwhile, light the oven at 220° C and, when the dough have risen, stretch it on the oily plate of the oven. Spread on the surface peeled tomatoes without seeds and in bits, sliced mozzarella and anchovies. Dust with salt, pepper and oregano. Sprinkle with oil and bake for about half an hour. You can add capers and olives.