Dissolve the yeast in 40 ml of warm water with a pinch of sugar and let it rest for a few Mix the 2 flours with the rest of the sugar and a pinch of salt. Add 200 ml of lukewarm water and the yeast, then knead vigorously until the dough becomes smooth and elastic. Put it in a bowl, cover with a damp cloth and leave it to rise for 2-3 hours. Gently deflate the dough with your fingertips and divide it into 8 parts of roughly the same size.
Flatten the dough with your hands, giving it a circular shape of about 12 cm of diameter, and sprinkle the chopped anchovies and thin cubes of caciocavallo on 4 of the round pieces of dough, then cover them with the remaining 4 pieces and seal the edges well. Finally, season them with a drizzle of olive oil and a pinch of crushed coarse salt.
Heat a non-stick low-edge pan, add another drizzle of extra-virgin olive oil and cook the pittas for about 3-4 minutes per side. Serve the pittas while still hot, garnishing them with thinly sliced slices of Capocollo di Calabria
