We ate a pizza next to the tower of Pisa.

We found this recipe on the internet.

- 1kg of flour
- 600 ml of water
- 7g dry yeast
- 60 ml olive oil
- 700g of tomato puree
- 24 capers
- anchovies in oil
- salt
- oregano
- pepper

- Pour the flour into a bowl.
- Add the yeast and 100 ml of water, then mix.
- Add the rest of the water little by little, as well as the salt and continue kneading until you have a homogeneous mixture.
- Add oil gradually, when it is completely absorbed, take the dough out of the bowl and form a ball.
- Place the dough in a large, lightly greased bowl.
- Cover with a film or a clean cloth and let rise in the oven with the light on.
- Wait until the dough has at least doubled in volume (1h30), at best tripled (2h30 / 3h).
- Once the dough is lifted, transfer it to a baking sheet lightly greased with oil and spread the dough over the entire surface of the plate.
- In a large bowl, pour the tomato sauce and season with salt, oil, pepper and oregano.
- Pour a generous ladle of tomato sauce on the base of the pizza and spread it in a circular motion, covering almost the entire surface, leaving only a border of about 1.5 cm.
- Season with anchovies, capers and a drizzle of oil.
- Let the pizza rest for about ten minutes, then bake at 210°C for 15/20 minutes.
- Eat as soon as it is baked.