400g bread flour, plus more for dusting
15g kosher salt
4g dry active yeast
50g white sugar
275g luke warm water
Plenty of good olive oil for several moments in the recipe (about 1⁄4 cup)
For the pizza:
2 cups tomato puree
10 whole garlic cloves, roasted
10 cherry tomatoes, halved
1⁄4 cup sliced black and Castelvetrano olives
1 tablespoon capers
1⁄4 cup loosely packed fresh parsley, finely chopped
1 tin Fishwife Sardines
1⁄4 cup loosely packed fresh basil, stemmed and tossed in olive oil
3 squash blossoms, torn and tossed in olive oil
2 teaspoon red pepper flakes
Zest from 1 lemon
In a large bowl, sift flour with other dry ingredients before pouring water over the mixture and working with your hands until a sticky dough forms. Drizzle about two tablespoons of olive oil alongside the walls of the bowl and move your dough around until the ball of dough is coated in oil. Seal the bowl with plastic wrap as well as place a clean, dry towel over the bowl and allow your dough to rise overnight (or a minimum of six hours).
After this time preheat your oven to 550° and dust a work surface with remaining flour and knead gently for about three minutes before splitting the dough in two. Coat the bottom of a cast iron skillet with olive oil and let one half of your dough rise once more, covered, for about an hour before pressing the dough with your fingers so it evenly covers the skillet’s surface.
Over the sauce, evenly distribute half of the tomato sauce, garlic cloves, cherry tomatoes, olives, capers and parsley. Bake in the oven for ten minutes before removing and scattering the remaining toppings over the pizza before baking for a final five minutes. Remove from the oven, and allow to cool for five minutes before serving. Repeat to make a second pizza.