Dough
- 1 [1-tablespoon / 8-g] pack active dry yeast
- 3 tablespoons [45 mL] hot water
- 1 teaspoon [5 g] sugar
- 2 1/2 cups [350 g] flour
- Pinch of salt
- 3 tablespoons [45 mL] oil
- 1 tablespoon [15 mL] lukewarm water [if needed]
- Flour
Pizza
- 8 tomatoes, coarsely chopped
- 2 garlic cloves, minced
- Pinch oregano
- Pinch basil
- 12 to 16 anchovy fillets, drained
- 12 pitted ripe olives, sliced
- Salt and pepper, to taste
- 2 tablespoons [30 mL] oil
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Dough
- Dilute yeast into hot water, along with sugar; leave to rest until doubled in volume.
- Into a large bowl, make a well in the center of the flour; add yeast mixture into the center and salt.
- Knead dough with your hands, pouring in a little oil at a time, until all of the oil has been absorbed.
- If dough is too stiff, pour in lukewarm water and knead for 2 minutes more.
- Shape dough into a ball.
- Roll dough ball into a little flour; transfer dough into a bowl.
- Cover bowl with a damp cloth and set aside, away from drafts, for approximately 2 hours, until doubled in volume.
Pizza
- Preheat oven to 425°F [220°C].
- Roll dough into a circle.
- Lightly flour a baking sheet; transfer dough onto baking sheet.
- Pinch dough all around to get a small rim.
- Using a fork, crush chopped tomatoes and then mix in minced garlic; spread all over dough.
- Sprinkle with oregano and basil.
- Garnish with drained anchovy fillets and sliced ripe olives; salt, pepper and slowly pour oil all over.
- Bake into preheated oven for 15 to 20 minutes, until dough starts to brown.
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