Preparation time: 1 hour
Cooking time: 7/8 minutes
Resting time: 4 hours
Difficulty: medium
Servings: for about 4 pizzas

Ingredients:

For the dough:
Type 0 flour, 500 g;
Fresh yeast, 3 g;
Cold water, 350 g;
Salt, 13 g.

For the topping:

Fine tomato pulp, as needed;
Cherry tomatoes, as needed;
Black olives, as needed;
Capers, as needed;
Extra virgin olive oil, as needed;
Oregano, as needed.

For finishing:

Delicius Anchovy Fillets for Pizza, as needed;
Basil, as needed;
Extra virgin olive oil, as needed.

Preparation:

In a bowl, combine the flour and water gradually with the dissolved yeast. When about half of the water has been added, also add the salt and continue kneading until a smooth dough is obtained. Let it rest for 30 minutes, then shape the dough into balls weighing 250/260 g each and let them rest for at least 4 hours covered with a cloth or closed in a suitable container.

Roll out the dough into a disc, then spread the entire disc with tomato pulp using a spoon. Next, add the cherry tomatoes cut into quarters, then add the pitted olives, capers, and oregano.

Bake in a preheated oven at 230/250°C in ventilated mode for 7/8 minutes.

Once cooked, add the anchovies fillets on top and serve.

Recipes

Anchovies

Pizza

Tyrrhenian Sea

DeliciusJourneys