Roman-style pan pizza

Dough

1. Blend the ingredients and knead in the kneading machine at first speed until flour has completely absorbed the water.
2. Transfer the dough to a flat surface and knead it by forming folds.

Puntata (Resting)

Leave the dough to rest in a rectangular container until doubled in volume.

Dividing

After the necessary time, divide the dough into 600 g loaves.

Leavening

Leave the loaves to rise at room temperature for about 3 hours.

Stretching

Stretch the loaves with the help of fingertips, taking care to maintain their rectangular shape.

Topping

Transfer to a baking pan and top with tomato sauce and yellow tomatoes.

Baking

Bake at 350° for 10 minutes.
After baking, complete the topping with fior di latte mozzarella, fresh mixed salad, anchovies and sundried tomatoes.