Dough: Combine 3 gm active dry yeast with 1 gm white sugar and mix with a bit of warm water to activate. Add 2 lbs 00 Italian flour and 6 gm sea salt to bowl of electric mixer. When yeast has bloomed, combine with flour and turn machine on low speed. Slowly add in 500 ml cold water, mix for 10 minutes, adjust consistency with flour and water. The dough should be a little sticky. Portion out; we use 9 ounces for a 12’ pizza. Cover and let rest in fridge.
Sauce: Heat 20 ml olive oil and 1 Tbsp chili flakes. Add 2 large garlic cloves, chopped and sauté until tender. Add 1 ltr marinara sauce and bring to boil. Simmer on low 5 min.
Assembly: Stretch dough to 12”. Spread 3 Tbsp sauce on top. Add 4 anchovies, 6 halved Kalamata olives (drained) and 3 oz fresh mozzarella. Cook at 450° until the crust is golden. Garnish with 10 oz shaved Parmesan. Slice into 8 pieces!
– Luigi Coccaro, The Curious Café, 1423 Ellis St, Kelowna, 778-484-0490, www.thecurious.ca.