Sicilian Rianata Pizza

Method

1. Mix semolina flour and a bit of white flour in a bowl.
2. Crumble fresh yeast into the flour mixture and stir briefly.
3. Add a little milk, one tablespoon of olive oil, and some water. Start kneading.
4. Add salt and continue kneading until the dough is smooth and elastic.
5. Place the dough in an oiled bowl, cover with plastic wrap, and refrigerate for at least 12 hours.
6. The next day, remove the dough from the refrigerator and let it come to room temperature for at least 2 hours.
7. Oil a 40x30 cm baking sheet.
8. Dust a work surface with semolina flour, turn out the dough, and gently stretch it without forcing.
9. Transfer the dough to the oiled baking sheet and spread it evenly to cover the pan.
10. Cover with a cloth and let rise for 30 minutes to 1 hour.
11. Meanwhile, prepare the topping: slice abundant garlic, chop fresh tomatoes, break anchovy fillets into pieces, grate pecorino, and chop parsley.
12. After the dough has risen, distribute the garlic over the base, then scatter the anchovies, tomatoes, pecorino, parsley, and abundant oregano.
13. Drizzle generously with olive oil.
14. Preheat the static oven to maximum temperature (250–240°C).
15. Bake on the lowest rack for 10–15 minutes, then move to the middle rack for about 5 more minutes until golden and cooked through.
16. Let cool slightly, cut into squares with a knife, and serve.