Preparation time: 20 minutes Rising time: 1 hour 10 minutes-4 hours
Cooking time: 30 minutes Difficulty: medium
FOR THE DOUGH
5 cups (650 g) all-purpose flour or Italian
“00” flour, plus more as needed
1 1/2 cups (350 ml) lukewarm water
1/2 oz. (15 g) active dry yeast
2 1/2 tsp. (15 g) salt
FOR THE TOPPING
2 cups (500 g) crushed tomatoes
11 oz. (300 g) onions, thinly sliced
3 1/2 oz. (100 g) taggiasca or other small black olives
1 small bunch of basil
10 anchovy fillets in salt
4 cloves garlic
Chopped fresh oregano
2 tbsp. (30 ml) extra-virgin olive oil
Put the flour onto a clean work surface and make a well in the center.
Dissolve the yeast in the water.
Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, then add the salt.
Knead the dough until smooth and elastic.
Cover the dough with a kitchen towel and let rise in a warm place until it has
doubled in volume (it can take from 1 to 4 hours, depending on the temperature).
Roll out the dough on an oiled pizza pan or baking tray and let it rise again for
about 10 minutes.
Sauté the onions over low heat in a pan with the olive oil.
Add the anchovy fillets and crushed tomatoes.
Cook for 5 to 10 minutes and then add the basil.
Alternatively, you can add the basil when you remove the pizza from the oven.
Let the sauce cool and then spread it over the dough, garnish with olives, and
sprinkle with oregano and salt.
Bake in the oven at 375°F (190°C) for 30 minutes, or until golden brown.