INGREDIENTS FOR 4 PEOPLE:

FOR THE BASE:

-500 gr. of flour “0”

-1/2 cube of beer yeast

-250 gr. of water

-extra virgin olive oil from Liguria

-2 teaspoons of sea salt (15/20 gr.)

-1 drop of honey

FOR THE SEASONING:

-1 kg. of peeled tomatoes

-10 anchovies in salt

-2 medium-sized sweet onions

-2 tablespoons of taggiasca olives in brine

-Origanum

-Ligurian extra-virgin olive oil

METHOD:

Put the flour in a bowl, add the salt up and mix. Dissolve yeast and honey (which is used to activate the yeast) in a cup with warm water, stirring; pour to the centre and knead. Add the olive oil. Work in order to obtain a homogeneous mixture, very soft, slightly sticky. Transfer the dough into the pan previously greased with 2/3 tablespoons of oil and let it rise, protected from the air flow, for about 45 minutes. In the meantime prepare the sauce: cook the finely sliced ​​onions in plenty of extra virgin olive oil, when they start to dry, add the peeled and chopped tomatoes, cook until the water has evaporated, salt to taste. Desalinate the anchovies, wash and dry them. Roll out the dough with your hands slightly greased, without removing it from the pan. Let it rise again for another 45 minutes (or in the oven at 30 ° for 30 minutes). Distribute the sauce evenly, add the anchovies, olives and a generous sprinkle of oregano; sprinkle with extra virgin olive oil and bake at 250 ° / 300 ° for about 20/30 minutes, until the pizza is brown.