Serves: Serves 10
Ingredients:
Dough- 26.4 oz warm water
- 2.6 oz yeast
- 5.3 oz durum wheat flour
- 1 oz Sicilian Sea Salt with Black Olives Academia Barilla
- 2 oz Extra Virgin Olive Oil 100% Italiano Academia Barilla
Topping
- 2 tablespoons Extra Virgin Olive Oil Monti Iblei DOP Academia Barilla
- 2 medium onions, thinly sliced
- 2 clove garlic
- 28 oz Peeled Cherry Tomatoes Academia Barilla
- Salt and pepper, to taste
- 5.3 oz anchovy
- 5.3 oz cheese (Caciocavallo or Pecorino Dolce)
Procedures:
DoughIn a measuring cup stir together water and yeast until yeast is dissolved. In a large bowl whisk together flour and salt, olive oil 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.
Topping
Place pizza stone the oven and preheat oven to 475°F. The stone needs to heat in the oven for 1½-2 hours before baking pizza.
While dough is resting, in a large skillet heat 2 tablespoons of olive oil over medium high heat and sauté onions for about 8-10 minutes until onions are soft. Add garlic and tomatoes to the onions and season with salt and pepper to taste. Cook mixture for 15-20 minutes, until tomatoes breakdown and sauce is aromatic.
Roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a ¼-inch thick, 12 inch round. (Dough will be easier to roll out as it warms.) Transfer to a floured pizza peel and top lightly with sauce, anchovies, cheese and drizzle with a few drops of Extra Virgin Olive Oil Monti Iblei DOP Academia Barilla, to taste. Bake pizza 15-20 minutes, or until dough is crisp and browned; transfer with pizza peel to a cutting board.
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