°1 1/4 tsp. 1 teaspoon dried baker’s yeast
°1 tbsp. Sugar
°120 ml lukewarm water
°240 grams of flour
°1 1/2 tsp. corn flour
°3/4 tsp. salt
°2 tbsp. tablespoons butter, melted and slightly cooled
°1 tbsp. olive oil
°1 tbsp. rapeseed oil
+To prepare the tomato sauce:
°2 tbsp. olive oil
°1 small onion, grated or finely chopped
°1 tbsp. spoons of dried oregano
°1/2 tsp. 1 tablespoon of red pepper flakes (optional)
°3 cloves garlic, minced
°1 can (793 g) mashed tomatoes with basil
°2 tbsp. Tomato paste
°170 g mozzarella cheese, sliced
°2 Italian sausage, sliced (optional)
°2-3 tbsp. grated parmesan cheese
To prepare the dough: In a bowl, mix dry yeast with sugar and lukewarm water, then leave for a minute. In a large bowl, mix the flour with the cornstarch and salt. Add the yeast mixture, melted butter, and oil to the dry ingredients and mix until they form a ball.
Transfer the dough to a clean surface sprinkled with a little flour and knead the dough for a few minutes until it is smooth and soft.
Put the dough ball in the salad bowl. Cover with oil, as well as the sides of the salad bowl, cover with a cloth and leave to rest for an hour.
Meanwhile, make the tomato sauce: Heat the oil in a medium saucepan and add the grated or chopped onion, salt, oregano, and chili flakes. When onions become a little brown, add garlic, tomato puree* and tomato puree. Reduce the heat and simmer for 30 minutes or until the mixture thickens and reduces in size. Remove from heat and set aside until use.
Heat the oven to 215°C.
Remove the dough from the bowl and transfer it to a lightly floured surface. Spread it in the form of a large circle, about 30 cm in diameter. The dough should be large enough to cover the bottom and sides of the pan.
Using a rolling pin, roll out the dough onto a 23 x 5 cm pan or into a cast iron skillet. Use your fingers to press the dough toward the edges, so that it adheres well to the walls. Trim the excess dough with a small knife to flatten the edges. Brush the edges of the dough with a little olive oil to give the dough a bright shine.
Garnish the pizza with a first layer of mozzarella and a second layer of Italian sausage slices (optional), then cover with tomato sauce. Sprinkle grated Parmesan on top.
Bake for 20 to 30 minutes, or until pastry is golden and filling is set. To prevent the edges from burning, cover them with aluminum foil after 15 minutes of cooking.