- For the crusts
- 300 grams
- 1 teaspoon
- 20 grams
- 2 tablespoons
For the crusts: Mix flour and salt in bowl and make a well in center. Mix in yeast, 75 ml (approximately 1/3 cup) lukewarm water and a little flour. Cover and let rise for about 15 minutes, then knead with 75-90 ml (approximately 1/3 cup) lukewarm water to form relatively firm dough. Vigorously knead until dough is smooth and elastic. Cover dough and let rise for 30 minutes in a warm place. Divide dough into 2 portions share and roll out into flat crusts.
For the toppings: Blend canned tomatoes with tomato paste, olive oil, Italian herbs, salt and pepper and spread on each crust. Top both pizzas with grated cheese, olives, capers and anchovies.
Bake each pizza for 15-20 minutes on bottom rail of preheated oven at 220°C (approximately 425°F.)