Ingredients
Method
- In a large bowl add 4g yeast, 12g honey, 350g water and 70g olive oil. Mix until the yeast has dissolved. Add in 500g flour and 10g salt, then use a wooden spoon to mix until a shaggy dough forms. Cover and let sit in a warm spot until doubled in size, about 1 hour.
- Transfer the dough to a heavily floured surface. Lift the dough and fold it into itself, then rotate and repeat until a smooth ball forms. The dough will still be sticky, but don't worry! Lightly oil the bowl (it's OK if it's dirty) and place the dough inside. Cover and let rest until doubled in size again, about 1 more hour.
- Using your hands, remove each whole tomato from the can and transfer to a blender. Once you've removed all of the tomatoes, discard any remaining juices. To the blender add 3 anchovy fillets, 3 peeled garlic cloves and 1 teaspoon salt. Pulse until a smooth sauce forms, then cover and set aside. Grate 340g mozzarella and set aside.
- Cover a sheet pan in ¼ cup olive oil and use your hands to make sure the entire pan is generously coated. Place the dough in the centre and gently stretch it out into a rectangle—it won't reach the sides just yet but you want to get it into the right shape. Cover and let rest for 30 minutes.
- Preheat oven to 450°F, then stretch the dough out to the corners of the pan, pressing down to make an even layer. Lightly coat the bottom with sauce, going as close to the edge as possible, barely leaving any crust. Cover in grated mozzarella, again going all the way to the edges. Use the rest of the sauce to dollop blobs throughout the pizza—these are going to be delicious bombs of flavour in every bite. Bake for 35-40 minutes, or until the edges are golden brown and the cheese is bubbly.
- Transfer to a wire rack and let cool for 5 minutes. Top with hot honey and fresh basil.
Notes
We pulse the blender to avoid over mixing. An over-mixed sauce can ruin the texture, leaving you with a pale, foamy and bitter product.