This morning I made the dough and became skeptical. It wasn't the right texture and certainly not firm enough, but I put in the recommended flour and double-checked the rest of the measurements. I know dough changes as it "matures" so didn't want, or have time, to make any adjustments. I put it in the refrigerator because I had to go to work. When I got home, I took out the dough and put it in a warm place to come to temperature and rise. As instructed, while that was happening I made the onion topping.
The recipe is super easy, but it does take a lot of time. I loved the topping and as soon as I put in the mashed anchovies, the smell was heavenly. So back to the dough. I don't know if I just needed to put in more flour or because I used 1/2 cup whole wheat, but this was very, super-soft. I did end up using more flour to knead it a little and it improved a bit but the thought of rolling it out was making me rather nervous. I decided to put down parchment, poured out the dough, and cover it with plastic wrap. I then used a rolling pin to roll it out thin. It did get thin, but then I panicked as I started to peel off the plastic wrap. But no fear. After I got the sticky edge off, the rest pulled off easily.
Then I put on the onion mixture and then my daughter took a video, I think, while I decorated it with the anchovies and olives. Then as I put it in the oven, I remembered I wasn't supposed to put on the anchovies and olives until after it baked. Oh well, it was already close to 7 PM and this needed to get cooked! So in it went and and wow, what a great smell.
I still don't think the dough was as it should be, but it did taste very good. It was a little salty, maybe too salty with the extra anchovies. I will leave them off next time and just use the onions and probably the olives, but fewer. I wonder if anyone else used Parmesan cheese? I feel like it was asking for it but maybe that would add too much salt as well. I hadn't put in any extra, though the recipe called for it, but I was liberal with the black pepper.