Roman Pan Pizza

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Ingredients

• 1 kilogram flour
• 800 milliliters water
• 50 grams olive oil
• 25 grams salt
• 2 grams active dry yeast or 4 grams fresh yeast
• Tomato sauce
• Fresh basil
• Fresh mozzarella
• Sun-dried tomato pesto
• Olives
• Anchovies

Instructions

1. Mix flour, water, olive oil, salt, and yeast until dough is smooth. Rest dough for 10 minutes if sticky.
2. Refrigerate dough for 20 hours.
3. Divide dough into 300-gram portions, shape into balls, and let rise for 4 hours at room temperature.
4. Stretch dough to fit a 20x30 cm pan, ensuring even thickness.
5. Pre-cook dough in a preheated oven at 240°C for 8 minutes.
6. Add toppings: tomato sauce, fresh basil, fresh mozzarella, sun-dried tomato pesto, olives, and anchovies.
7. Return pizza to oven for 2 minutes until cheese is bubbly.
8. Optional: for a crunchier crust, bake for an additional minute.
9. Garnish with fresh basil and serve. Enjoy!

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