The Zucchini Anchovy
"Dough Source: Bon Appetit via Jim Lahey's book: My Pizza.Notes: As you know, I am partial to the Lahey Dough. It takes five minutes to throw together a day before you plan on baking, and it is worth every effort to plan ahead for — no other dough, in my experience, creates those beautiful air pockets. I also am partial to this Tipo 00 flour, which I order in bulk and store in the freezer. Finally, the Baking Steel creates pizzas with that beautiful oven spring in the crust and a nice crisp undercarriage...."
INGREDIENTS
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1 anchovy, minced
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1 garlic clove minced
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extra-virgin olive oil
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zucchini, shaved as thinly as possible on a mandoline
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fresh mozzarella or burrata
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nice sea salt
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basil leaves
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pizza dough, Lahey is my preference, recipe below:7 1/2 cups all-purpose or tipo 00 flour (1000 grams) plus more for shaping dough
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4 teaspoons fine sea salt (I use Diamond kosher)
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1/2 teaspoon active dry yeast
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