For the dough

Dissolve the yeast in 100 ml of lukewarm water taken from the total, add the sugar and mix well.

Pour the flour into a bowl, make a crater in the center, pour the water with the yeast, oil and salt into it.

Knead until all the flour has been incorporated, adding the remaining water a little at a time until you get a dough that stays together.

Dust the work surface with flour, lay the dough on it and knead with your hands for 5 minutes until you get a soft, smooth and elastic dough. If it is too wet add some flour little by little.

Let the dough rest in a bowl greased with oil and covered with plastic wrap for two hours or until it doubled in volume.

Take out the dough, place it in the pan already greased with oil and spread it with your fingers until you reach the edges.

Cover with plastic wrap and let it rest for another hour.

During the raising steps prepare the sauce for the topping.

For the topping sauce

Desalinate the capers in fresh water and rinse and debone the anchovies.

Peel and finely slice the onions, then braise them in a shallow pan with 4 tablespoons of oil for 10 minutes.

Add the tomato passata and cook on low fire until the sauce reduces by about a third, stirring often. Add salt to taste and let it cool down.

For seasoning and baking Sardenaira

Preheat the oven to 210°C (410°F).

When the pizza base is ready pour the onion tomato sauce on top, add the olives, capers, anchovies fillets and unpeeled garlic cloves.

Season with a little extra-virgin olive oil, add salt and sprinkle with the oregano.

Bake for about 25 minutes putting the pan in the lower shelf of the oven.

Sardenaira must be colored on the surface, soft, but with a well-cooked and crunchy base. Remove from the oven, cut into square pieces and serve hot or at room temperature.