Wood-fired anchovy pizza
ByronTalbott · ♥ 719 likes · 27.6K views · 6 min video
Timestamp
Ingredients
Method
Techniques
- 1 tbsp dry active yeast
- 2 tbsp honey
- 2 tbsp olive oil
- 2 tbsp fresh garlic
- ½ cup tomato paste
- 1 cup water
- 1 tbsp oregano
- 2 tbsp fresh basil
- 1 tbsp sugar
- warm water
In a mixing bowl mix the yeast, warm water, honey and olive oil; if unsure the yeast is alive, wait 10 to 15 minutes for bubbles.
- 10 parts all-purpose flour
Add the flour and knead in a mixer with the dough hook on medium speed five to seven minutes, until the dough slaps the sides and climbs the hook; add flour if too sticky.
Cover in a well-oiled bowl and refrigerate at least 24 hours.
Mince the garlic and saute lightly in a good splash of olive oil over low to medium heat about 30 seconds.
- olive oil
Add the tomato paste, water, oregano and chopped basil and cook about 20 minutes; cool before assembling.
- kalamata olives
- fresh parsley
- lemon zest
- salt
- feta cheese
Macerate the lemon zest with a little salt and sugar.
Toppings to stand up to anchovies
- anchovies
Fire the wood oven, adding a few pieces of wood every 10 minutes, until the stone is 700 to 800F.
Firing the wood oven
- AP flour
Heavily flour the surface, portion the dough to about 12 ounces, roll and stretch the middle, and lay on a peel dusted with cornmeal or semolina.
- cornmeal or semolina
Top with sauce, stretch again if it shrinks back, then olives, lemon zest, anchovies and feta.
Slide onto the stone, turning every 10 to 20 seconds, 90 seconds to two minutes in total until bubbly and crisp.
- lemon juice
- good finishing olive oil
Top with fresh parsley, lemon juice and a drizzle of finishing olive oil.