The classic from Marseille pizzerias: a supple and well-risen bread dough, a simmered tomato sauce, one half topped with anchovies and the other with Emmental, with black olives scattered all over.
Ingredients
- 500 g T65 wheat flour
- 325 ml water
- 10 g fresh baker's yeast
- 10 g fine salt
- 30 ml extra-virgin olive oil
- 500 g canned whole peeled tomatoes
- 120 g yellow onion
- 2 cloves fresh garlic
- 20 g tomato paste
- 2 tsp dried oregano
- 1 leaf bay leaf
- 2 pinches ground black pepper
- 100 g anchovy fillets in olive oil
- 220 g grated French Emmental
- 80 g Provence black olives with pits
Method
- Dissolve the yeast in a small portion of the room-temperature water. Let sit until a light foam appears.
- Place the flour in a large bowl. Add the dissolved yeast, then gradually incorporate the rest of the water. Mix until no dry flour remains.
- Add the salt, then a portion of the olive oil. Knead until you have a smooth, supple, and elastic dough that pulls away from the work surface without becoming stiff. Cover and let rise at room temperature until it has clearly doubled in volume.
- During the rise, gently sweat the onion in a drizzle of olive oil without browning it. Add the garlic, then the tomato paste, and let cook briefly to cook out its raw flavor.
- Crush the peeled tomatoes by hand and add them along with the bay leaf, most of the oregano, and the pepper. Let simmer uncovered until you have a thick sauce, still spreadable but with no free liquid. Remove the bay leaf and let cool completely.
- Gently punch down the dough to expel the largest gas pockets, then divide it into equal dough balls. Shape into balls without tearing the surface, cover, and let rest until the dough can be stretched without shrinking back.
- Preheat the oven to its maximum temperature with a pizza stone, baking steel, or inverted baking sheet placed in the lower third of the oven.
- On a lightly floured surface, open out each dough ball with your fingertips, pushing the air toward the edge. Then stretch the dough by hand, maintaining an even border, without using a rolling pin.
- Place the dough on a floured pizza peel or a sheet of parchment paper. Spread an even layer of tomato sauce, leaving the border bare.
- Top one half with the well-drained anchovy fillets, arranged evenly. Cover the other half with grated Emmental, cleanly respecting the center separation. Scatter the black olives over both halves and sprinkle with the remaining oregano.
- Bake immediately on the hot surface. Bake until the border is puffed and deeply browned, the underside is cooked and spotted, and the Emmental is bubbling but not dried out. Proceed in the same way with each dough ball.
- Right out of the oven, drizzle a very light thread of olive oil over the crust. Let rest briefly on a wire rack before slicing, so the crust stays crispy underneath without the toppings cooling down.
Nutrition
Per serving
- Energy
- 875.9 kcal
- Protein
- 37.07 g
- Carbohydrate
- 100.88 g
- Fat
- 34.23 g
- Fibre
- 8.99 g
- Calcium
- 660.87 mg
- Iron
- 6.1 mg
- Magnesium
- 85.08 mg
