- one 1/4 tsp. t dried baker's yeast
- one tbsp. sugar
- one hundred twenty ml warm water
- two hundred fifty g flour
- one 1/2 tsp. flour
- 3/4 tsp. salt
- two tbsp. tsp butter
- one tbsp. oil
- one tbsp. rapeseed-oil
- two tbsp. olive oil
- one onion, grated or finely mince
- one tbsp. tsp dried oregano
- half tsp. tablespoon red pepper flakes (optional)
- three garlic cloves, minced
- one can crush tomatoes in sauce with basil
- two tbsp. tomato-purée
FOR GARNISH :
- one hundred seventy g mozzarella, cutting to rounds
- two sausages, sliced (optional)
- two to thirty tbsp. Parmesan cheese
For dough: in bowl, blending dry yeast, sugar & lukewarm water, & letting stand for one min. In bowl, combine flour, corn flour & salt. Add the yeast mixture, melted butter and oil to the dry ingredients and mix until it forms a ball.
Transfer to a clean, lightly floured surface, and knead the dough for a few minutes, until smooth and soft.
Placing ball dough in salad bowl; coat it with oil, as well as sides of salad bowl, cover with a cloth also leave to rest for an 1h .
Meanwhile, preparing tomato sauce: heat the oil in saucepan and add the grated or onion, salt, oregano, also chili flakes. When onions become brown, adding garlic, crush tomatoes* & tomato purée. Reduce heat to low & simmer for thirty min Remove from heat and set aside until use.
Preheat the oven to two hundred fifty °C.
Removing dough from bowl & transfering it to flour surface. Roll out into a large circle about thirty cm in diameter. The dough should be to covering bottom of pan & sides.
Using a rolling pin, place the dough on a 23×5 cm mold or in a cast iron skillet. Use your fingers to press the dough against the edges, so that it adheres well to the walls. Trim the excess pastry with a small knife to even out the edges. Brush the edges of the dough with a little olive oil, giving the dough a bright sheen.
Garnish the pizza with a first layer of mozzarella, a second layer of sliced Italian sausage (optional), then cover with tomato sauce. Sprinkling grated parmesan on top.
Bake for twenty to thirty minutes, or until the pastry is golden brown and the filling is set. To prevent the edges from burning, cover with aluminum foil after fifteen minutes of cooking.