Pinsa marinara with anchovies in sauce

• Preparing dough for pinsa:
  In a small bowl, mix the water with the yeast until it is completely dissolved.
  In a larger bowl, put half of the flour for pinsa and pour in the water with the yeast a little at a time, mixing with your hands.
  Add the remaining flour and mix; the dough will be very coarse, but that’s okay. Pour in the oil and continue mixing with a spoon, then add the salt.
  Continue kneading with your hands until you have a smooth, homogeneous, elastic dough. Transfer the dough to a bowl greased with a little oil, cover with plastic wrap and let it rest in the refrigerator for 24 hours.
  After resting, take the dough out of the refrigerator and let it acclimatize at room temperature for at least 4 hours.
• For the sauce:
  In a saucepan, pour a drizzle of oil and add a finely chopped clove of garlic. Add two Rizzoli Anchovies in Hot Sauce and a little of their sauce, then melt the anchovies while stirring with a wooden paddle. Before using them, shake the package of Rizzoli Anchovies in Sauce well to distribute the sauce evenly.
  Pour in the tomato puree, add salt to taste, and add fresh basil. Cook the sauce for about 20 minutes, until well reduced.
• Preparing the pinsa:
  When the dough has risen well (you can tell because it will have formed nice bubbles on the surface), divide it into three pieces to make three large pinsas, or into four pieces for smaller pinsas.
  Grease a baking pan with a little oil and arrange one piece of dough at a time. Roll out each piece of dough until it forms an oval pizza.
  Stuff each pinsa with the prepared sauce (it must be cold), add a drizzle of oil and bake in a preheated ventilated oven at 220°C for about 15 minutes.
  Completion:
• Una volta cotte, distribuisci sopra le Alici in salsa Rizzoli.
  Termina con delle foglioline di basilico fresco e servi la pinsa alla marinara con alici in salsa, gustosa e invitante!

This recipe was created for us by Vanessa Gizzi @lacucinadivane in collaboration with GialloZafferano.