Italian Anchovy pizza

Chef's Notes

FLOUR: OO flour, all-purpose flour and bread flour work fine. To increase the fiber content and make a healthier pizza, you can mix all-purpose flour with whole grain flour. I usually mix white white spelt flour and all-purpose flour, but my preference is to substitute not more than  30% of the total amount because whole grain flour might deliver a quite dense texture.
WATER ABSORPTION: water absorption is the amount of water taken up by flour and may vary significantly depending on the flour, brand, and weather conditions. That being said, when you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve that dough consistency as shown in the pictures above, just add gradually a little extra water until the flour has been incorporated.
LUKEWARM WATER: it means mildly warm, when you touch it,  it should feel slightly warmer than your body temperature, but definitely not hot.
YEAST: you can use either instant yeast or active dry yeast in this recipe. Instant yeast can be mixed directly into the dry ingredients, while active dry yeast must be dissolved into the water before it’s incorporated into the flour. 
PARCHMENT PAPER: make sure the parchment paper is resistant to high temperature as high as 450 degrees. Don’t turn the broil on if the parchment paper is close to the heating element, the paper might burn.