Pisan pizza, a characteristic pizza from Pisa made without mozzarella but only with tomato sauce, anchovies, capers, and grated Parmesan as soon as the pizza comes out of the oven.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 3 pizzas
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pisan Pizza:
- 4 cups all-purpose flour
- 1 tsp active dry yeast
- 1 cup lukewarm water
- 1 tbsp salt
- 2 tbsps extra virgin olive oil
- 1.7 cups tomato sauce
- to taste anchovies in oil
- to taste capers in oil
- to taste grated Parmesan
Tools for Pisan Pizza:
- 3 Non-stick baking trays
- 1 Bowl
- 1 Oven
Preparation and Cooking Steps for Pisan Pizza:
In a bowl, put the lukewarm water and dry yeast, stir well and let rest for a few minutes.
In a large bowl, place the sifted flour, add the extra virgin olive oil little by little and the water with dissolved yeast, and start to combine the ingredients. When the mixture begins to form, add the salt and mix well.
Transfer the mixture to a lightly floured board and knead it well until you get a smooth and homogeneous dough.
Place it in a slightly oiled bowl, cover with plastic wrap or a cotton towel, and let it rise for a couple of hours until it doubles in size.
After the time has passed, transfer the dough back to the board, divide it into three parts, and place each part in a 11-inch diameter, previously oiled baking tray, and spread the dough. Let it rest for 15 minutes.
In a bowl, mix the tomato sauce, salt, and a drizzle of oil, stir well, and put one-third of the sauce on each dough disc, spread it well, add the anchovy fillets in oil (about 8 fillets per pizza), and the capers.
Bake in a preheated oven at 428°F for about 15 minutes, until the base is nicely golden.
Remove the baking tray from the oven, sprinkle generously with grated Parmesan, and continue cooking the other pizzas.
Tradition dictates that the pizza is cut into eight slices and served in pairs.
