Angry pizza (Pizza all'arrabbiata) 

Like every weekend, I prepare one of my unmissable pizzas, in detail, the pizza all'arrabbiata. A slightly spicier pizza thanks to the Arrabbiata sauce. Pizza all'arrabbiata doesn't actually want to be the pizza version of the classic pasta all'arrabbiata, I called it that because it is decidedly spicy and tasty, thanks to the tasty ingredients that are used to season it. This is truly delicious pizza. I know it sounds like it takes hours to make, but if you plan to spend the day at home, pizza really doesn't require much effort. For years, when my kids were little, I made pizza for lunch on Saturdays, especially during the long, cold Montreal winters. And, even now, when it's 90 degrees outside, pizza is one meal I turn to when I'm stumped on what to make for dinner. I love trying different toppings and then serving the pizza with a big salad. This Arrabbiata pizza is a really nice change from the classic tomato and cheese pizza, and I hope you'll try it soon.

ingredients

1 kg of durum wheat semolina

700 g of water

7 g of fresh brewer's yeast

22 g of salt

50 g of extra virgin olive oil

tomato puree

garlic

parsley

kilos

capers

pecorino romano

Procedure

Mix the durum wheat semolina flour with 600 g of water. Leave the mixture to rest for 10 minutes, then add the yeast, the remaining 100 g of water. Knead, add the salt, continue to knead, finally adding the oil. We continue to knead, then put the mixture in the refrigerator for 12 hours, covered with plastic wrap. Place the dough on a floured pastry board, divide it in two: there will be two trays. We put half of it on a well-oiled pan, turn the mixture upside down, cover with parchment paper and let it rise for 2 hours at room temperature. After the time has passed, roll out the pizza by spreading it with your fingers. Season with the tomato puree. We cook at 250ºC for 25 minutes. Finally season with the Arrabbiata sauce (made with parsley, garlic, chilli pepper and capers). Sprinkle with grated pecorino romano