1 tablespoon dried baker’s yeast °1 tablespoon sugar °120 ml lukewarm water °240 grams flour °1 1/2 teaspoon corn flour °3/4 teaspoon salt °2 tablespoons butter, melted and gently cooled °1 tablespoon olive oil °1 tablespoon rapeseed oil +
To make the tomato sauce, follow these steps:
2 tablespoons olive oil
1 small onion, grated or coarsely chopped °1 tbsp. dried oregano spoons
°1 can (793 g) mashed tomatoes with basil °1/2 tsp. 1 tablespoon red pepper flakes (optional) °3 garlic cloves, minced
2 tbsp tomato paste + 2 tbsp
2-3 tbsp. grated parmesan cheese °170 g mozzarella cheese, sliced °2 Italian sausage, cut (optional)
To make the dough, combine dry yeast, sugar, and lukewarm water in a mixing basin and let aside for a minute. Combine the flour, cornstarch, and salt in a large mixing basin. Mix the dry ingredients with the yeast mixture, melted butter, and oil until they form a ball.
Transfer the dough to a floured surface and knead it for a few minutes until it is smooth and soft.
In a salad dish, place the dough ball. Cover with oil, as well as the edges of the salad dish, and set aside for an hour to rest.
Make the tomato sauce in the meantime: In a medium saucepan, heat the oil and stir in the grated or diced onion, salt, oregano, and chili flakes. Add garlic, tomato puree*, and tomato puree when onions start to brown. Reduce the heat to low and let the mixture simmer for 30 minutes, or until it thickens and shrinks in size. Remove the pan from the heat and set it aside until you’re ready to use it.
Preheat the oven to 215 degrees Celsius.
Transfer the dough to a lightly floured surface after removing it from the bowl. Spread it out into a big circle with a diameter of about 30 cm. The dough should be large enough to fill the whole pan, including the bottom and edges.
Roll out the dough with a rolling pin into a 23 x 5 cm pan or a cast iron skillet. To ensure that the dough sticks well to the walls, push it toward the edges with your fingertips. To flatten the edges, trim the extra dough with a little knife. To give the dough a dazzling sheen, brush the edges with a little olive oil.
Cover the pizza with tomato sauce after a first layer of mozzarella and a second layer of Italian sausage pieces (optional). Top with grated Parmesan cheese.
Bake for 20 to 30 minutes, or until the crust is golden brown and the filling is firm. After 15 minutes of cooking, cover the edges with aluminum foil to prevent them from burning.