St. Joseph's Pizza

Sift the flour onto the work surface and incorporate the salt. Dissolve the fresh yeast in warm water, then gradually add it to the flour, adding more water as needed. Knead until the dough is smooth and elastic, uniform to the touch and free of dry patches.

Cover the dough and let it rise until it has visibly increased in volume. Protect it from drafts and keep the surface covered, so it doesn't form a plastic wrap dry which would make it difficult to spread.

Clean and slice the white onions. Boil them for five minutes, then drain them thoroughly. Transfer them to a skillet with a little extra virgin olive oil and make them gently sauté until they are soft and slightly wilted, without letting them darken.

Put thegolden raisins Soak it in warm water and let it soak. Once it's soft, drain it and squeeze it gently, removing the excess water without crushing it: it should remain moist but not soak the pasta during the filling.

Drain the anchovy fillets from the preserving oil and break them into small, even portions, so their flavor will be evenly distributed throughout the filling, along with the onions and garlic.raisins.

Once the dough has risen, transfer it onto the work surface and spread it with your hands or with the rolling pin, obtaining a sheet of pastry. Work delicately so as not to completely deflate the dough and maintain a uniform thickness, suitable for accommodating the filling.

Sprinkle the surface of the pastry with the chopped anchovies, the fried onions and theraisins Squeeze the ingredients well. Distribute them without creating lumps, so that each portion of the roll has the right balance of saltiness, sweetness, and softness.

Roll the pastry up until you get a roll. Grease a large baking sheet with oil. baking pan, transfer the roll inside and close it up to form a ball. Arrange the dough without squashing it too much, leaving room for the subsequent rise.

Cover the dough and let it rise for another forty minutes. It should appear puffier and more relaxed at the end. Then gently press the dough with your hands to distribute it evenly throughout the bowl. baking pan, avoiding compacting the roll.

Brush the surface with extra virgin olive oil and bake in a preheated oven at 200°C (392°F). Bake for about thirty minutes, until the dough is cooked through and the surface is golden brown. Serve the Pizza di San Giuseppe hot or cold.