Homemade pizza with anchovy fillets

#InTheKitchenWithZarotti

Preparation

Put the flour, yeast, and approximately 200ml of water in a bowl and start to knead.
As the flour starts to absorb the liquid add the olive oil, 1kg of flour and salt and continue to knead until the dough no longer sticks to the bowl.
At this point form a single ball of dough, moisten with water and leave it to let it rise for about 2 hours in the oven (turned off, but previously heated to about 50°C)
Meanwhile, season the tomato puree or fresh cherry tomatoes with the oil from the anchovies, garlic and some fresh oregano and a pinch of salt, stir and leave to rest.
Divide the dough into three loaves of about 400g each, roll out the dough evenly in a baking pan (previously oiled).
Season with tomato in a circular motion, then arrange by hand the anchovies, black olives, and some cubes of buffalo mozzarella.
Cook at 200°C for 15 minutes in a pre-heated hot oven, and then add a drop of fresh olive oil.

To serve

As you prefer.