Ingredients
For the dough:
2 ounces dry yeast
8 cups all-purpose flour
½ cup plus 2 tablespoons olive oil
1 teaspoon salt
1 cup whole milk
For the sauce:
¼ cup olive oil
10 anchovies, preserved in salt, filleted and rinsed
two 1-pound cans Italian peeled tomatoes
salt
4 tablespoons black Kalamata olives, pitted
2 red onions, thinly sliced
1 head garlic, cloves separated, skin on
1 teaspoon minced fresh oregano
Preparation
Mix the dough. Proof the yeast in ½ cup water. Pile the flour in a mound. Make a well in the center and pour in ½ cup plus 2 tablespoons water, the milk, olive oil, yeast, and salt. Slowly and gently fold the flour to mix in the wet ingredients. The dough should be soft and stick to your hands. If it is too dry, add a little water. Do not overwork the dough. Spread the dough in a jellyroll pan, cover with a dish towel, and set it aside to rise until it doubles, about 1 hour.
Make the sauce while you are waiting for the dough to rise. In a sauté pan, cook the onions in the olive oil until golden. Add the anchovies, tomatoes, and salt to taste and cook for 20 to 25 minutes over medium heat. When the sauce has thickened, remove it from the heat and allow it to cool.
Preheat the oven to 300F. Spread the sauce evenly over the dough, dot with garlic cloves at 1-to-2 inch intervals, and sprinkle with oregano and olives. Bake for 45 minutes or until the crust is cooked through.
