For the pre-ferment use 4.2 oz (120 g) flour and ½ cup (120 g) water and 0.1 g of dried yeast. Mix with a fork. The dough is very wet. Place at room temperature for a day or place in a 30C environment when you want to use it faster
When the pre-ferment is bubbly, it can be mixed with more flour, a little salt and some olive oil. Knead and let it rest for an hour
Then, de-aerate, knead it further and if necessary apply a little more flour
After a further 1-2 h resting, use a dough pin to roll the dough on a counter sprinkled with some flour. You may see the dough springs back at times. At that time let the stretched dough rest a while and roll further. Roll as thin as possible, but such that the dough will not cause holes when transferring to a baking sheet
Lightly oil an oven baking sheet and dust with flour
Very lightly dust the surface of the rolled-out pizza dough with flour, so it can be folded, transferred and folded back without sticking. Place the thin dough sheet on the oven baking sheet
Instructions to make the pizza
Peel and cut the onions course, cut the peppers, slice the zucchini and mushrooms. Shred the cheese and have the olives handy
Fry the onions and the peppers only for 1-2 minutes in a wok or pan with some olive oil. Let drain. This step is not needed if your oven can handle 270 C or up
Use a brush to coat the non-cooked rolled out pizza dough on the baking sheet with tomato paste or ketchup
Cover the uncooked pizza dough with the onions, peppers, zucchini, olives, mushrooms and the anchovies and use salt and pepper to taste (anchovies and cheese are salty, so I ignore the salt)
Sprinkle the olive oil oil from the can with anchovies over the pizza or use virgin olive oil insteadSprinkle the oregano leaves and then the cheese over the pizza, taking care not to forget the area towards the rim
Place the pizza in the pre-heated oven. Bake for 10-11 minutes at 270 C, the rims of the pizza then start to get charred, the contents seems to be bubbling and the cheese is starting to get caramelized
Remove from the oven and release on a wooden board. The pizza bottom should be dry and crusty
Sprinkle the fresh basil leaves over the hot pizza, cut the pizza and serve.
Notes
Method: ovenbakingFood allergy & intolerance information: gluten, fish