Pan Baked Pizza

Cook Time 1 hour plus overnight proving

Servings 4

Ingredients

1 x 7g sachet of instant yeast

1 tsp sugar

300ml luke-warm water

500g bread and pizza flour

Good pinch of salt

Extra virgin olive oil 

Topping

3-4 tbs crushed tomatoes

6-8 good quality anchovies

A pinch of oregano

½ a ball fior di latte cheese, thinly sliced

A small handful of pecorino, grated 

Method

Mix the yeast with the sugar, a pinch of the flour and 50ml of the warm water. Leave in a warm spot for about 10 minutes to activate the yeast and so it becomes foamy.

Season the flour with a good pinch of salt then make a well in the centre and pour in the yeast mixture. Gradually pour in the remaining warm water, stirring to form a dough, then knead for ten minutes until soft and elastic. Alternatively, knead with a dough hook in a stand mixer for 5 minutes. Roll into a ball, place in a large oiled bowl and cover with cling film. Place in a warm spot to prove for 12 hour or overnight.

Preheat oven to 240°C or as hot as it can go.

Remove the dough from the bowl and gently form back into a ball without kneading too much. Roll out the dough on a bench dusted with extra flour so it can just fit into an oven safe pan.

Preheat the pan over a high heat. Dust the pan with flour and place the disc of dough in the pan. Spread crushed tomato over the top with a pinch of salt, add anchovies and oregano. Cook for 30 seconds before adding the cheese and transferring pan to the oven. Cook for 5-8 minutes or until cheese has melted and dough is cooked.

Remove from pan and sprinkle over pecorino. Slice and serve.