The dough needs 1 hour and 15 minutes to rise, so we’ll start with that, using a mixing bowl that will easily hold all the dough’s ingredients.

Thoroughly mix the 16 ounces flour with the salt and yeast, and then stir in ½ the water. I used a stout wooden spoon for this and stirred until I had a dry, crumbly mix. Once that happens, add the lemon zest, red wine, honey, and olive oil. Keep stirring until all the ingredients are completely combined – that’ll take a few minutes of thorough stirring.

Although the dough may seem too sticky, don’t worry, that’s the way it should be, and it will firm up a lot as you knead it.

Now turn the dough onto a flour-dusted surface and knead it for five minutes. If the dough sticks to the surface, just add another dusting of flour and continue kneading.

Form the kneaded dough into a ball, return it to the bowl and cover with a barely damp tea towel. Let it sit like that for 60 minutes – during that time the dough will rise to around double its original size. And while that’s happening, you’ll have ample time to prep and cook your topping.

I used a heavy 12-inch skillet for this, and then used the same skillet for frying the bases.

Set your skillet on a medium-high heat and add 2 tablespoons olive oil. Let the oil heat for a minute then add the fennel and onion. Drop the heat to low-medium and gently stir fry until the onion and fennel have softened but not taken on any color – about five minutes on that low-medium heat.

Now add the sun-dried tomatoes, finely chopped serrano peppers, capers and black pepper. Continue stir frying for another 2 minutes and then turn the lot into a bowl ready for topping the bases once you’ve rolled and fried them.

**Rolling and frying the bases

Once the dough has had its hour’s rising, turn it out of the bowl and use your hands to form it into six evenly sized balls.

On a flour-dusted surface, roll each ball into a circle that’s 1/3 of an inch thick and about 8 inches in diameter. Let each base sit and rise a little for 15 minutes before you start frying each one hot-and-fast.

To do that, set your skillet onto a high heat and add a tablespoon olive oil. As soon as the oil starts shimmering, but not smoking, drop the heat to medium-high and add your first rolled base. It will start to swell and bubble almost at once which is exactly what you want. Let the base fry on that medium-high heat for 2 minutes, then carefully – and I mean carefully – turn it over and let it sizzle away for another 90 seconds.

Remove the base and set it aside on kitchen towel to soak up any excess oil. Repeat this hot-and-fast frying for the next 3 bases, keeping each one separate from the others.

For this frying, bear in mind that you’re aiming to give what will be the underside of each base a good golden, crisping color, with a few spots of char. The upper-side, which gets the topping, doesn’t need to be fried to the same extent because its edges are going to get the full heat of your broiler / grill.

Set your broiler / grill to high and place a flat baking sheet about 4 inches below the heat source.

As it’s coming up to heat, spread the fried topping evenly over the upper-side of each base, smoothing it out to within ½ an inch of the edges of each one. Then sprinkle each topped base with grated pecorino cheese. Nearly time for grilling.

Add an equal, evenly spaced share of anchovies, green olives, and sliced serrano peppers to each topped base. They’re now ready to be grilled hot-and-fast for about 90 seconds or so.

I grilled two at time on that pre-heated, flat baking sheet and removed the tarongias as soon as the exposed rims of their crusts just started to take on a little char. Serve at once.

I served mine with few torn leaves of basil scattered over each one, along with a few sprigs of fresh young rosemary.