- dry yeast - 1 teaspoon
- warm water - 1/4 Glass
- cold water - 3/4 Glass
- salt - 1 teaspoon
- flour - 21/4 Glass
- soft bread crumbs - 3/4 Cups
- olive oil - 1/2 cup
- large onion, sliced - 1 piece
- a bank of crushed tomatoes - 1 piece
- chopped red pepper - 1/2 Teaspoon
- pine nuts - 2 Art. spoons
- raisins - 2 items. spoons
- can fillet of anchovy in olive oil - 1 piece
In a large bowl, dissolve the yeast in warm water. Allow to stand until completely dissolved, about 5 minutes. Add cold water and salt to the yeast mixture, gradually stirring, add the flour until the mixture approaches the consistency of the dough. Put the dough on a lightly floured surface and knead for 5 to 10 minutes so that you can form a smooth, tight ball. Sprinkle the dough with flour and place in a sealed container or a closing bag. Put in the refrigerator for at least 12 hours, and up to 3 days. Preheat the oven to 500 degrees Fahrenheit (260 degrees C). Put the dough on a large greased baking sheet. The dough should be cold to the touch. Using a fork, make holes throughout the dough to rise evenly. Fry the bread crumbs in a large frying pan over medium heat until golden brown; to put aside. Preheat half of the olive oil in a large frying pan over medium heat. Add the onions, cook, stirring until soft, about 5 minutes. Remove from heat and add crushed tomatoes, red pepper, pine nuts and raisins. To collect the pizza, evenly lay the fillet of anchovy on the dough. Lubricate with tomato sauce. Sprinkle with fried breadcrumbs and sprinkle with olive oil. Let the dough stand near the warm oven for about 30 minutes. Bake pizza in the bottom rack of the oven 12 - 15 minutes.
Servings: 12