Massa de pizza + escalivada + anxoves

We pre-scald the oven for 20 minutes at maximum temperature. We take a sprout and an albergínia and let them cook for about 45 minutes at 200 degrees (it will depend on the oven that it will cook more or less, when we puncture them they must be very soft and firm to be able to peel them well). When we have them full we peel them, cut them into thin strips and reserve them. Preheat the oven for about 20 minutes at maximum temperature. We take a bell pepper and an eggplant and we let them cook about 45 minutes at 200 degrees (it will depend on the oven that will take more or less, when we prick them they have to be very soft and cooked to be able to peel them well). When we have them ready we peel them, cut them into thin strips and reserve them. Pre-heat the oven for 20 minutes at maximum temperature. We take a pepper and an eggplant and we allow them to cook for 45 minutes at 200 degrees (depends on the oven that will take more or less, when we punch them they must be very soft and cooked so we can peel them well). When ready, peel them, cut them thinly and reserve.

For the dough we put the dough with the water for 2 minutes stirring at 120 degrees. Add the rest of the ingredients and knead without temperature at medium speed for about 10 minutes. The dough has to come out that can be worked and almost does not stick to the dough, if necessary we add flour. We make a ball and let it rest for 30 minutes. For the dough put the yeast with the warm water for 2 minutes stirring at 120 degrees. We add the rest of ingredients and we put to knead without temperature at medium speed about 10 minutes. The dough should be easy to work and almost not get caught in the fingers, if necessary add flour. We will make a ball and let it rest for 30 minutes. For the dough put the yeast in warm water 2 minutes stirring at 120 degrees. Add all the other ingredients in the robot without temperature at half-velocity for about 10 minutes. The mass must come out that you can work and it hardly sticks on your fingers. If necessary, add flour. Make a ball and let it rest for 30 minutes.

With the help of a roll we leave a very thin dough, as much as we can. I usually do it with the baking paper underneath so we don't have to move it afterwards. With the oven that we already have warm we put the dough to cook until we see that it's damaged. When we bring it here we put the escalivada, the anxious ones, a good raig of OVE and Maldon salt. With the help of a rolling pin we leave a very thin dough, as much as we can. I usually do it with the baking paper underneath so as not to have to move it later. With the oven already hot we put the dough to cook until we see that it is golden brown. When we take it out we put the escalivada, the anchovies, a good dash of EVOO and Maldon salt. With a rolling pin flatten out the dough until it becomes very thin, as much as we can. Normally I put the baking paper below so I don't have to move it afterwards. As the oven is already heated, put the dough to bake until it's a bit brown. Take it off, put the pepper, the eggplant and anchovies, a good stream of olive oil and Maldon salt.