For the pizza dough:
500 g of durum wheat flour
20 g of brewer's yeast
260/300 ml of warm water.
2 tablespoons extra virgin olive oil
1 teaspoon of sugar
For the dressing:
Anchovies By Caro
Onion finely chopped
100g of grated pecorino
Extra virgin olive oil
Dissolve the yeast in the warm water and pour the liquid slowly over the flour arranged in a fountain; salt, add a teaspoon of sugar, oil and mix everything until you get a soft and smooth dough.
About 10 minutes of processing. Leave the dough to rise for 3 hours covered with a cloth.
When it's time to prepare the pizza, preheat the oven to 200 degrees; after which grease a couple of rectangular pans (or a large pan) and divide the dough into two parts (one per pan).
Work the pasta well with the oil until it is well spread on the pan.
At this point, chop some Di Caro anchovies and place them on the pizza; then add plenty of tomato and plenty of finely chopped onion.
Place in the oven and halfway through cooking (ie after 10 minutes) take out of the oven and add plenty of pecorino, oregano, black olives and a drizzle of oil. Bake again and wait until everything is golden (10/15 minutes).