Preparation time: 20 minutes – Cooking time: 30 minutes – Rising time: 1 hour 10 minutes
4 Servings
FOR THE DOUGH
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt
FOR THE TOPPING
11 oz. (300 g) onions, thinly sliced
2 tbsp. (30 ml) extra-virgin olive oil
10 anchovy fillets in salt
2 cups (500 g) crushed tomatoes
1 small bunch of basil, chopped
3 1/2 oz. (100 g) taggiasca or other small black olives
chopped fresh oregano
salt
Method
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture 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 room 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.
Meanwhile, saute the onions over low heat in a pan with 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 the crust is golden brown.
