Dough

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Semola rimacinata 400 grammi

Farina 0 100 grammi

Acqua 220 grammi

Latte 100 grammi

Lievito di birra fresco 6 grammi

Sale 8 grammi

Olio EVO 1 cucchiaio

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Processing

Semola rimacinata quanto basta

Olio EVO quanto basta

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Condiment

Pomodori pelati 400 grammi

Pecorino stagionato 80 grammi

Aglio 4 spicchi

Acciughe sott'olio 10 pezzi

Prezzemolo 1 mazzetto

Origano secco quanto basta

Olio EVO quanto basta

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1. Pour the two flours into the mixer and the crumbled yeast. Start mixing the ingredients and add the milk, oil and water. Knead a few minutes and add the salt. Continue until you get a smooth and stringed mass.

2. Form a ball with the dough, transfer it into a slightly greased bowl of oil, cover with film, make cutters and place a cloth on top, let rise in the refrigerator for 12 hours.

3. Remove the dough from the fridge and let it acclimatize for at least 2 hours. Transfer it to a floured surface with semolina, work it briefly to widen it, then spread it in a pan greased with oil of at least 30x40 cm. Cover with a cloth and let rise for about 45 minutes.

4. Spread on the dough the coarsely chopped garlic, the chopped anchovies, the crushed peeled tomatoes, then the grated pecorino cheese, chopped parsley, and abundant dry oregano. Complete with a round of oil.

5. Bake in a preheated static oven at 250 degrees Celsius in the lowest shelf for 15 minutes, then move to the central shelf and continue cooking for another 5 minutes.