1 1/four tsp. 1 teaspoon dried baker’s yeast
°1 c. Sugar
°a hundred and twenty ml lukewarm water
°240 grams of flour
°1 half of c. corn flour
°three/four tsp. salt
°2 c. tablespoons butter, melted and cooled
°1 c. olive oil
°1 c. rapeseed oil
To put together the tomato sauce:
°2 c. olive oil
°1 small onion, grated or finely chopped
°1 c. spoons of dried oregano
°half of c. 1 tablespoon pepper flakes (optional)
°three garlic cloves, minced
°1 can (793 g) tomato purée with basil
°2 c. tomato paste
Decorate:
°one hundred seventy g mozzarella cheese, sliced
°2 Italian sausage, sliced (optional)
°2-three c. Grated parmesan
*Instructions:
To put together the dough: In a bowl, blend the dry yeast with the sugar and lukewarm water, then permit stand for one minute. In a big bowl, blend the flour with the cornstarch and salt. Add the yeast aggregate, melted butter and oil to the dry components and blend till they shape a ball.
Transfer the dough to a smooth floor dusted with a touch flour and knead the dough for a couple of minutes till easy and soft.
Place the ball of dough withinside the bowl. Cover with oil, in addition to the edges of the salad bowl, cowl with a tea towel and go away to relaxation for an hour.
Meanwhile, put together the tomato sauce: warmth the oil in a medium saucepan and upload the grated or chopped onion, salt, oregano and chili flakes. When the onions flip a touch brown, upload the garlic, tomato puree* and tomato puree. Reduce warmth and simmer for half-hour or till aggregate thickens and decreases in volume. Remove from warmth and set apart till use.
Heat the oven to 215°C.
Remove the dough from the bowl and switch it to a gently floured floor. Roll it out withinside the shape of a big circle approximately 30 cm in diameter. The batter must be big sufficient to cowl the lowest and aspects of the pan.
Using a rolling pin, roll out the dough on a 23 x five cm mould or in a forged iron skillet. Use your arms to press the dough closer to the rims, in order that it adheres nicely to the walls. Cut the extra dough with a small knife to flatten the rims. Brush the edges of the dough with a touch olive oil to provide the dough a sparkly sheen.
Top the pizza with a primary layer of mozzarella and a 2d layer of sliced Italian sausage (optional), then pinnacle with tomato sauce. Sprinkle grated parmesan on pinnacle.
Bake for 20 to half-hour or till pastry is golden brown and filling is set. To save you the rims from burning, cowl them with aluminum foil after 15 mins of cooking.
