Ingredients

The following ingredients have 2 Servings
  • 7 1/2 cups all-purpose or tipo 00 flour (1000 grams) plus more for shaping dough
  • 4 teaspoons fine sea salt (I use Diamond kosher)
  • 1/2 teaspoon active dry yeast
  • 1 anchovy, minced
  • 1 garlic clove minced
  • extra-virgin olive oil
  • zucchini, shaved as thinly as possible on a mandoline
  • fresh mozzarella or burrata
  • nice sea salt
  • basil leaves
  • round of pizza dough

Instruction

  • Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap or tea towel and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
  • Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
  • Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with a light dusting of flour for about an hour or two before shaping. DO AHEAD: Can be made 3 days ahead.
  • To Make the Pizzas: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Preheat oven to its hottest setting, 550°F. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel; top with minced anchovy and garlic and a drizzle of olive oil. Pile on the shaved zucchini. Note: It’s ok to add more than you think feels right here because the zucchini shrinks down a lot. Top with roughly cubed mozzarella or burrata. Sprinkle with nice salt. Drizzle with a splash more olive oil.
  • Bake pizza until top is blistered, about 5 minutes. Transfer to a work surface. Top with basil leaves. Slice and serve.