Serves: Serves 10
- 28 oz milk
- 2.6 oz yeast
- 3.3 pounds Caputo 00 Flour
- 1.2 oz salt
- 2 tablespoons Extra Virgin Olive Oil Riviera Ligure DOP Academia Barilla
- 2 medium yellow onions, thinly sliced
- 12 salted anchovies
- 42 oz Peeled Cherry Tomatoes Academia Barilla
- 7 oz black olives, sliced
- 8 basil leaves
- 1 teaspoon oregano, chopped
- 4 garlic cloves, sliced
- Salt to taste
Place pizza stone the oven and preheat oven to 475°F. Stone needs to heat in the oven for ½ hour to 1 hour before baking pizza.
In a measuring cup stir together milk and yeast until yeast is dissolved and set aside. In a large bowl whisk together flour and salt and add yeast mixture, stirring until a soft dough forms.
On a lightly floured surface knead dough until smooth and elastic, about 10 minutes. Let dough rest for 1 hour.
While dough is resting, in a large skillet heat 2 tablespoons of olive oil over medium high heat and saute onions and anchovies until they are lightly caramelized, about 12-15 minutes.
Roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16x13 inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a floured pizza peel and top with the onion and anchovy mixture, peeled cherry tomatoes, olives, basil, oregano and garlic, and drizzle with a few drops of olive oil. Bake pizza 10-12 minutes, or until dough is crisp and browned, and transfer with pizza peel to a cutting board.