My latest try of Sfincione pizza (Sardinian pizza bread) Use pizza flour (00 type, high protein) - few yeast - 80% hydration - predough fermented 24h - almost no salt in predough - lots of olive oil - dough is pretty "fluid", similar to Focaccia, but should be less - add semolina and 1/4 of rest flour at last step of fermentation, let rest another 12 hours Sauce with a mixture of tomatoes, olives, diced onion, anchovies and/or capperi, little parmegiano or pecorino - only few mozzarella on top, if any. Paprika optional. Sardinia was poor, a d this this pizza variant is simple. It's more close to what many people do as a home-pizza than what is commonly understood as pizza. Bake on a form and at much lower temperature for longer. It should rise to about 4-5 cm. Stays fresh for 2-3 days and is more delicious cold (in my opinion)