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the zucchini anchovy pizza

Summer Squash Pizza with Burrata and Basil


Dough Source: Bon Appetit via Jim Lahey’s book: My Pizza.

Notes: As you know, I am partial to the Lahey Dough. It takes five minutes to throw together a day before you plan on baking, and it is worth every effort to plan ahead for — no other dough, in my experience, creates those beautiful air pockets. I also am partial to this Tipo 00 flour, which I order in bulk and store in the freezer. Finally, the Baking Steel creates pizzas with that beautiful oven spring in the crust and a nice crisp undercarriage.


For the dough:

  • 7 1/2 cups all-purpose or tipo 00 flour (1000 grams) plus more for shaping dough
  • 4 teaspoons fine sea salt (I use Diamond kosher)
  • 1/2 teaspoon active dry yeast

For the pizza:

  • 1 anchovy, minced
  • 1 garlic clove minced
  • extra-virgin olive oil
  • zucchini, shaved as thinly as possible on a mandoline
  • fresh mozzarella or burrata
  • nice sea salt
  • basil leaves
  • round of pizza dough


  1. Make the dough: Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap or tea towel and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
  2. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
  3. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with a light dusting of flour for about an hour or two before shaping. DO AHEAD: Can be made 3 days ahead.
  4. To Make the Pizzas: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Preheat oven to its hottest setting, 550°F. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel; top with minced anchovy and garlic and a drizzle of olive oil. Pile on the shaved zucchini. Note: It’s ok to add more than you think feels right here because the zucchini shrinks down a lot. Top with roughly cubed mozzarella or burrata. Sprinkle with nice salt. Drizzle with a splash more olive oil.
  5. Bake pizza until top is blistered, about 5 minutes. Transfer to a work surface. Top with basil leaves. Slice and serve.
  • Prep Time: 20 hours
  • Cook Time: 5 minutes
  • Category: Pizza
  • Method: Oven
  • Cuisine: American, Italian

Keywords: pizza, zucchini, anchovy, summer, Jim Lahey, Baking Steel, slow-rise, dough, burrata