Anchovy Sheet Pan Pizza
Once in Genoa, I had the most amazing anchovy focaccia and this reminds me of that. If you’re hesitant about anchovies, you don’t even notice them so much as a salty, umami flavor that just compliments the sauce and cheese. This dough is best if you can let is sit in the refrigerator overnight to develop flavor, but if you don’t have time, just leave it in the food processor until it’s doubled in size, approximately 2 hours in a warm house.
Serves: 2-4 people
1 1/2 cups (340g) water
2 Tablespoons olive oil
4 cups (480g) bread flour
1 teaspoon dry active yeast
1 1/2 teaspoons sea salt
2 cups shredded mozzarella cheese
3/4 cup pizza sauce
1 can, drained & chopped anchovies
1/2 sliced red onion
Method
Measure the water and olive oil in the same measuring cup. Set aside.
In a food processor (or large mixing bowl) measure: bread flour & yeast.
Pour in the water & olive oil and pulse into a dough. Leave the dough to rest in the food processor for 1 hour.
Add the salt to the dough (salt retards fermentation) and pulse until combined.
Decide: refrigerate dough for 24 hrs & take out 1 hour before baking OR allow to rise in the food processor until doubled in size, approximately 1 more hour.
Preheat the oven 430F/220C.
If desired, coat the sheet pan with a bit of cornmeal or semolina.
Using your hands, spread and stretch the dough onto the sheet pan. You are just evenly stretching into an irregular shape.
Most importantly to avoid a soggy pizza, assemble:
Layer 1: cheese
Layer 2: sauce
Layer 3: cheese
Layer 4: anchovies & sliced red onions
Bake until the cheese is golden and it smells delicious. Cool slightly and serve right away. Kitchen scissors are my favorite tool to slice a pizza!