Roman Pan Pizza (Original video)

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!