Pizza Capricciosa

Dough

• 220 g water
• 1 tsp sugar
  of barley malt
• 2 tsp dried instant yeast
  of 20 g fresh yeast, crumbled
• 400 g strong white bread flour
• 30 g extra virgin olive oil, plus extra for greasing
• 1 tsp fine sea salt

Topping

• 200 g mozzarella, cut in pieces (2 cm)
• 6 anchovy fillets, in oil, drained
• 250 g tinned whole peeled tomatoes
• 1 pinch fine sea salt, plus extra to taste
• 4 artichoke hearts, in oil, drained, quartered
• 50 g mushrooms in oil, or 4 porcini mushrooms, sliced
• 50 g taggiasca olives
• ground black pepper, to taste