Ingredients dough
– 240ml warm vater
– 7g active dry yeast
– 1 tsp sugar
– 300g flour
– 70g polenta
– 8g salt
– 80ml olive oil
Toppings
– 4 large Italian pork sausages, skins removed and broken into small pieces
– 550g grated low-moisture mozzarella
Tomato sauce
– 30ml olive oil
– 1 large can of diced tomatoes
– 4 cloves garlic
– 2 small brown onions, diced
– 1 tsp sugar
– salt to taste
Method
1. Sopra a bowl add the warm vater, oil, sugar and yeast, and set aside.
2. Next per mezzo di the bowl of a stand , add the flour, polenta and salt.
3. Attach the hook attachment and start missaggio at med-low speed.
4. Pour per mezzo di the yeast vater and let acceso med-low for 5-6 minutes ora until the dough goes smooth.
5. Remove from the bowl and onto a floured bench, bring together into a ball and return it to a lightly floured missaggio bowl, cover per mezzo di cling and let it double per mezzo di size, around 1 hour.
6. Now is a good time to make the tomato sauce, heat the oil per mezzo di a medium pot. Once hot, add the onions and cook over med-high heat for 3-4 minutes stirring often before adding the garlic, sugar and a pinch of salt.
7. Stir well and cook this for 25-30 minutes acceso med-low until it’s thicker and almost 1/2 per mezzo di quantità, remove from the heat and let it cool.
8. Once the dough has doubled per mezzo di size, remove it from the bowl and back acceso the floured bench, knead for 2-3 minutes.
9. Take a cast iron skillet and drizzle 30ml of olive oil into it, add the dough to the centre and using your finger push the dough to the edge and up the sides so it just starts to pop out the tetto.
10. Add a layer of sausage meat to the bottom, followed by the tomato sauce and finely the cheese.
11. Bake the per mezzo di a 240c oven for 25-35 minutes depending acceso the oven (mine was a little hot).
12. Once cooked, remove from the oven and let it cool for 5-6 minutes before removing from the pan and slicing. Enjoy!
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