This recipe is enough to make 2 large pizza (aprox 15" - medium thickness) divisible by 8 and each serving is two slices.

It is possible to knead the dough by hand but I prefer a stand mixer to carry the hard labor.

The tools and equipment you will need are a stand mixer, 2 15" pizza pans (can be perforated or deep), a rubber spatula, measuring cups and spoons, rolling pin, mixing bowl for proofing, medium sauce pan and an oven pre-heated to the highest temperature (400-500 F) with the rack set at the bottom for baking the pizza.

To make the dough, add lukewarm water to the mixing bowl of the stand mixer with the yeast and sugar. Mix well and let stand for 10 minutes to activated the yeast.

Once mixture appears foamy, the yeast is alive and now add the salt, olive oil and 3 1/2 cups of the flour,

With the dough hook attachment, start the mixer on low to incorporate all the ingredients. Once incorporated increase the speed to mid-high and let it knead for 10 minutes. If dough is still sticky, add the remaining 1/4 of flour and let it knead in.

Once the dough is kneaded through, it should feel smooth and bounces to the touch. Now shape it into a ball and with the seem side down, turn it over in a big oiled bowl (oil with cooking spry) making sure to oil the whole dough. Cover and let it stand in a warm, draft-free place for at least an hour to proof and rise. Meanwhile, you can start the sauce.

For the sauce, put the sauce pan over mid-low to mid heat. Add oil and anchovy fillet. Cook fillet until it starts sizzling then add the garlic and dried herbs. Cook the mixture until fragrant then add the tomato sauce and water. Cook the sauce for 45 min to an hour stirring occasionally. Add the chopped dried tomatoes and parmesan cheese towards the last 5 min of cooking. Season with a pinch of and salt and pepper to taste. Let the sauce cool before spreading over the pizza dough.

The dough recipe should make 950 to 1000 g worth of dough. Once the dough has proofed, punch it down and split equally. Shape halves into seemless balls and start working with them one by one on an oiled surface with the assistance of a rolling pin. Oil the pizza pans and spread the dough out a little over the edges of the pans. Roll and press down on the dough edges to define the crust rim. Now cover and let the dough rise again for 30 min

Spread moderately and evenly a thin layer of the cooled sauce. Save leftover sauce for dipping.

Sprinkle the cheese evenly with toppings as desired then top with the dried herbs mixture.

Mix the melted butter with garlic and brush half of the edges with the mixture before putting the pizza in the oven.

Place the pan in the bottom of an oven set to the maximum baking temperature (400 to 500 F) for 10 to 15 min until cheese is melted and bubbly and bottom is thoroughly baked (check by lifting slightly).

Once the pizzas are out, brush with the remaining garlic butter mixture.

Over a cutting board, cut each pie to 8 equal slices and enjoy.