Put flour, salt, oil and yeast in the mixing bowl of a stand up mixer, fitted with the hook attachment.

Then pour in warm water and put the mixer on low for about 10 minutes.

Then change the hook to the paddle attachment and mix on high for 10 minutes.

adding a drizzle of olive oil as necessary.

Let the dough rise for about 8-10 hours covered with a cloth.

Peel the shallots, cut them into thin slices and sauté them in olive oil with a pinch of red pepper.

Add two to four anchovies and let them disintegrate into the oil

Season them with a small pinch of salt.

Pour in the tomatoes, basil, and about a big pinch of Sicilian Spice. Let this simmer for about 10 minutes and turn off the gas.

Once the dough has doubled in size and is ready

Preheat the oven to 400 °F

Roll out the dough into a pan greased with oil, to a thickness of about 3 fingers.

Dress with tomato sauce, grated Parmigiana cheese and a drizzle of extra virgin olive oil.

Sprinkle with oregano and grated bread.

Bake for about 30-40 minutes.