Ingredients
For dough
1 pound flour
1 teaspoon salt
1 cup lukewarm water
1 bag yeast
2 tablespoons olive oil
Tomato sauce (for dressing)
1 large can tomato paste
3 tablespoons olive oil
2 large onions, sliced
1 teaspoon oregano
2 1/2 cups water
Salt and pepper to taste
For dressing
8 anchovies
3/4 cup Pecorino cheese, grated
Directions
Proof yeast in lukewarm water.
Mix flour and salt.
Add dissolved yeast to the flour; work into a soft and malleable dough. knead for about 15 minutes.
Add oil and continue kneading for about another 10 minutes.
Form into a ball and place in a container. Cover.
Let the dough rest in a warm place until the dough has doubled in size -- 3 to 6 hours.
Meanwhile, make the tomato sauce.
When the tomato sauce is ready, cut anchovies into small pieces and add to sauce.
Grease a rectangular-shaped baking pan.
Spread out the pizza dough to 1/2 to 3/4 inches thick. Dent here and there with finger tips.
Spread the sauce over the dough; sprinkle with grated Pecorino cheese.
Bake in pre-heated 375 F degree oven for 1/2 hour. Lower heat to 325 F degrees; continue baking for another 15 minutes or until the pizza dough a dark golden color --
o Remove from oven; cut into 5 inch squares.
Notes
Photo: Mary Melfi. | 
