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Unless you’re lucky enough to own a wood-fired pizza oven, homemade pizza will never compare to your favorite pizzeria, but it can get pretty close! We make pizza every Friday in our conventional home oven and it rocks! The trick? Turn your oven to the max! As high as it will go. And pre-cook the crust on its own before adding toppings. Delicious, crispy homemade pizza is easier than you think!
— Jorge. City Saucery Co-Founder

Spicy Pizza with Anchovies

Serves 2

Inspired by A Life Worth Eating and adapted from Serious Eats


1 lb frozen pizza dough (or make your own)
1 jar Spicy Calabrian Sauce
1/2 lb fresh mozzarella, sliced
2 Tbsp extra virgin olive oil
Anchovies in olive oil
All purpose flour, for dusting
Fresh basil (4-6 leaves)

Pizza stone or Pizza Pan


At least two hours before cooking, remove dough from freezer and place in a medium mixing bowl over a splash of olive oil. Cover with a moist towel and allow to rise at room temperature until roughly doubled in volume.

Preheat oven to 500°F (or whatever maximum your oven allows).

If using a pizza stone, adjust oven rack with pizza stone to middle position and let preheat in the oven for 1 hour.

Turn dough ball out onto lightly floured surface. Gently press out dough into rough 8-inch circle, then gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza pan.

Drizzle some olive oil on the dough and place in middle rack. Cook for 7 minutes, and remove from oven. Spread about 1 cup of sauce evenly over surface of crust, leaving about 1/2-inch border along edge. Spread cheese over sauce and then the anchovies (as many as you like!). Place pizza back in the oven and bake until cheese is melted with some browned spots and crust is golden brown and puffed, about 7 minutes.

Transfer to a cutting board, add the basil, slice, and serve immediately.