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Pizza alla pescatora
Dissolve the yeast in the water, mix in the flour, then the salt, and knead until smooth. Cover and rise 2 hours, then divide into two balls and rise 6 hours more, or 24 hours in the fridge.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pizza alla pescatora take?
9 hr all in — 40 min prep, 20 min cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 2 pizzas. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Frying pan, Oven, Baking tray.
How much salt do I put in?
The recipe lists Salt at 8 g.
What can I use instead?
Clams → More mussels. Use whatever shellfish is fresh; the method stays the same.
Any tips from this recipe?
Discard any mussels or clams that stay closed after cooking. Soak clams in salted water for an hour so they spit out their sand.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.