Pizza with tomato sauce, anchovies, and buffalo mozzarella
Ingredients
4 persons
- 200 grams of flour
- 1 tablespoon olive oil
- pinch of salt
- 1 teaspoon sugar
- 20 grams fresh yeast
- 14 cups of water
- teaspoon
- handful of ELVEA Yellow Peeled Datterini Tomatoes (Maestro's Selection)
- handful of fresh basil
- handful of oregano
- 2 cloves garlic
- 1 ball buffalo mozzarella
- 1 teaspoon dried basil
- 12 salted anchovy fillets
- 2 tablespoons olive oil
- black pepper
Preparation
-
1
Scatter the flour on your work surface and make a well in the center. Mix in the olive oil, salt, and sugar.
-
2
Dissolve the yeast in the water and pour the yeast mixture into the flour.
-
3
Knead the mixture by hand into a smooth and homogeneous dough.
-
4
Roll the dough into a ball, cover with a clean tea towel, and let rise in a warm place for at least 90 minutes, or overnight in the refrigerator under plastic wrap.
-
5
Just before baking, unroll the dough and flatten it with your fingertips to the desired thickness.
-
6
Start in the middle and work toward the edges while rotating the pizza.
-
7
Preheat the oven to 200 °C.
-
8
Halve the datterini tomatoes and chop the herbs and garlic.
-
9
Cut the mozzarella into slices.
-
10
Spread a few tablespoons of pizza a casa over the base.
-
11
Sprinkle with garlic and dried basil.
-
12
Top with the mozzarella and anchovies.
-
13
Drizzle with olive oil and bake in the oven for 8 minutes.
-
14
Finish with freshly ground pepper, fresh basil, and oregano.
Buon appetito!
