The Lucca
Recipe type: pizza
  • 1 9–13-ounce dough ball
  • 2 parts flour mixed with 1 part semolina for dusting
  • 10 brine black cured olives, pitted and broken into pieces
  • 3 brown oil cured anchovies, cut into pieces
  • 2-3 whole peeled quality canned tomatoes
  • ¼ teaspoon minced garlic
  • Extra virgin olive oil for drizzling
  • 6 ounces whole milk mozzarella
  • 1 fresh basil leaf, chiffonade
  • Dried oregano for dusting
  1. Dust the dough. Shape and stretch using a rolling pin.
  2. Roll out the dough into 14-15 inches in diameter.
  3. Using a pizza wheel, trim the dough to a 12-13-inch round. You can use a pizza screen as a template.
  4. Dock the dough.
  5. Next, add mozzarella and place the pizza into the oven.
  6. Cook until it is 80 percent complete.
  7. Remove the pizza from the oven and add the crushed tomatoes, garlic, anchovies and olives.
  8. Place pizza back into the oven and finish the bake.
  9. Remove when finished baking and cut into desired slices.
  10. Finish with basil, a dusting of oregano and a drizzle of olive oil.
Recipe by Pizza Today at