Pour the flour into the stand mixer bowl, add the salt and pour the first 500 ml of warm water. Knead for about 15 minutes with the hook, gradually adding water. When it seems that it requires more flour, add slowly more water, until you get a very soft dough. It must be elastic, so that when you gently pull it, it won't tear. At the end add the yeast dissolved in a little bit of water and the extra virgin olive oil and knead again until they are completely incorporated.

Grease the surface lightly with some olive oil, cover with plastic wrap and stash in the fridge until the next day, or at least for twenty hours.

The next day, take the dough out of the fridge about 3 hours in advance.

Heat the oven to 250°C, fan assisted.

Grease with extravirgin olive oil a round pizza pan. Grease your hands with extravigin olive oil and stretch out a portion of the dough into the pan with a thickness of about 5 mm.

Sprinkle the surface of the pizza with thin sliced zucchini, the zucchini flowers cut into strips, some anchovies in oil, the chopped chives and the mozzarella coarsely torn with your hands. Drizzle with extravirgin olive oil and season with a pinch of salt. Bake in the oven for about 15 minutes, until the edges are golden brown.

Eat it immediately until hot, and enjoy it!