• 1/2 tsp dry yeast
  • 250ml (1 cup) lukewarm water 
  • 450g (3 cups) plain, 00 or baker’s flour
  • 3 tsp salt flakes 
  • semolina, for dusting 


  • Anchovies
  • 400g tin Mutti Peeled Tomatoes, crushed
  • Baby capers 
  • Bocconcini
  • Monini Extra Virgin Olive Oil
  • Salt
  • Basil leaves

How to prepare


  1. Mix the yeast and water in a bowl and stand for a few minutes to froth up.
  2. Tip the flour into a large bowl, pour in the water mixture and mix until a dough comes together. Add the salt and knead lightly to incorporate. 
  3. Knead vigorously on a lightly floured surface for up to 10 minutes or until smooth, shiny and elastic. (If you have a stand mixer fitted with a dough hook, by all means use it instead of your muscle power!) 
  4. Dust with semolina, then cover with a damp tea towel and rest for 30 minutes.
  5. Once rested, using floured hands, stretch the dough into a rectangle, then fold the top and bottom thirds into the centre like folding a letter and then onto itself into a ball. 
  6. Place in an oiled container fitted with a lid – make sure the container is large enough to allow plenty of room for rising. Cover and rest at room temperature for 6-8 hours, give the dough a quick knead and shape back into a ball, then place the container in the fridge overnight (or for up to 4 days), to slow-prove and develop flavour and texture.


  1. A couple of hours before you want to use the dough, remove it from the fridge and take off the lid. Cover loosely with a tea towel and leave at room temperature for 2 hours. 
  2. Preheat the grill function in your oven to maximum heat. 
  3. Place a medium sized cast iron or non-stick (oven safe) pan on the heat. Allow to become super-hot.
  4. In the meantime, cut the dough into 2 (depending on how big you are remaking your pizza). Grab one portion, sprinkle the dough with semolina and use your hands to stretch the dough into a disk, about 12 cm in diameter and 3/4 cm thick.  
  5. In one fast movement place the disk into the pan, top with the crushed Mutti Peeled Tomatoes, a little olive oil, a few anchovies and capers. 
  6. Cook for 2-3 minutes or until the bottom looks golden and slightly scorched and the top is still pale but puffed up. 
  7. Add a few bocconcini and place the pan into the oven, straight under the grill for 3-5minutes or until the cheese has melted and the top is golden and burnished. 
  8. Using oven mitts, remove the pan from the oven, slide the pizza onto a board, top with fresh herbs and a little olive oil, if liked. 
  9. Enjoy hot! Repeat with the remaining dough.