Pizza romaine

 

Ingredients:

For the dough:

• 220 g of water
• 1 tsp of sugar or 1 tsp of malt powder
• 20 g of fresh baker's yeast or 2 tsp of dry baker's yeast
• 400 g of bread flour (Manitoba type)
• 30 g of sunflower oil or peanut oil (plus a little extra for greasing)
• 1 tsp of salt

For the topping:

• 500 g of San Marzano-type olive tomatoes, deseeded and chopped
• 6 anchovy fillets in oil or 6 desalted anchovy fillets in brine
• 1 tsp of dried oregano
• 1 tsp of salt
• 25 g of extra virgin olive oil
• 1 tsp of capers in brine
• 50 g of pitted black olives
• 200 g of drained buffalo mozzarella or 200 g of drained cow's milk mozzarella, cut into 5 mm slices