Pizza Paesana made from Mpignulata dough

➊ Make a very liquid pizza dough from the ingredients so that it can be easily stretched thin later – add more water if necessary. Very liquid doughs do not need to be kneaded; simply mixing the ingredients well with a spoon is sufficient. Sicily likes things sweet, which is why the yeast development is supported here with a pinch of sugar, but I leave it out. Let the dough rise as usual, covered, in a warm place for at least 1–2 hours.

➋ On a heavily floured surface, stretch the dough to the desired thickness using well-oiled hands. (I like the dough quite thin.) Distribute the topping over it. Since the anchovies are quite salty, the combination with the cheese and olives creates such an intense flavor that I definitely do not add any additional seasoning.

Mona's Tip: Eastern Sicily (Sicilia orientale) is known for its Nero d’Avola. This full-bodied, intense red wine is authentic and goes fabulously with pizza and Mpignulata!

Another tip about the flour:
Here in Sicily, people are constantly talking about food – and planning and preparing the weekend meal, inviting friends and family, and organizing ingredients from local producers actually starts on Tuesday. Whenever I tried to recreate a dish after being invited somewhere because I enjoyed it so much or my mouth watered while discussing it, I never achieved the desired result. Until the crux of the matter explained itself by chance: In Sicily, the standard flour is durum wheat, whereas our "normal" flour is soft wheat or cake flour. So, if a recipe calls for flour, it automatically means durum wheat flour – i.e., semolina – here, while I was using regular soft wheat flour. Baked durum wheat tastes better fresh and is much crispier, but in my opinion, it quickly loses its appeal hour by hour and when eaten cold, because the German palate doesn't enjoy dry things as much. Soft wheat products, on the other hand, still taste beautifully moist the next day. So, when I think that not everything will be eaten immediately, I mix my own flour and use 50 to 70 percent durum wheat and soft wheat flour (Type 405) for the remaining 30 to 50 percent. This way, the dough tastes just as great freshly baked as it does later!