500 g 00-flour
1 tsp salt
1 tsp dried yeast
325 ml lukewarm water
Mix the flour and salt in a mixing bowl and then add the yeast. Add the water bit by bit while stirring with a wooden spoon. Knead the dough well until elastic. Shape the dough into two round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and leave to rise for 90 minutes. Shape the dough into two circles with your hands, or use a rolling pin to roll it out thinly.
Place 1 large or 2 medium sized tins of tomatoes in a bowl. Chop 2 cloves of garlic and add to the tomatoes. Sprinkle in some salt and pepper. Tear a handful of basil leaves and add. Squeeze all together with your hands and cover the bowl and place in the fridge for a few hours or overnight. This is a really fresh tasting pizza sauce.
Topped with baked slices of aubergine, provolone, anchovies, basil, tomatoes, black olives and cheese. ( mozzarella or talegio )
Add the toppings and bake in 225°C for 8-10 minutes.