Waiting time: 2 hours
Execution time: 20 minutes
Baking time: 35 minutes
Servings: 10-12
Components
For the dough
- 400 gr. hard flour
- 100 gr. cornflour or fine semolina
- 250 ml of warm water
- 100 gr. unsalted butter (50 g melted, 50 g at room temperature)
- 1 sachet of dry yeast
- 1 tsp salt
- 1 tbsp. granulated sugar
For the tomato sauce
- 2 onions, finely chopped
- 4 sk. garlic, finely chopped
- 2 and others olive oil
- 2 wp butter
- 4 anchovy fillets
- 4 tbsp. tomato paste
- 2 packets of crushed tomatoes (400 gr.)
- 8 tbsp. ketchup
- A bunch of parsley, finely chopped
- Basil
- Oregano
- Thyme
- Paprika
- Pepper
For stuffing
- 500 gr. mozzarella, grated or sliced
- 100 gr. cold cuts (optional)
- 4 tbsp. Parmesan
Execution method
For the dough
- Pour the yeast, sugar, a little lukewarm water (from 250 ml) into the mixing bowl and mix well with a whisk until the yeast dissolves. Set aside for 15 minutes until the yeast is activated. It should start to foam.
- In a bowl put the flour, cornflour or semolina and salt and mix with a spoon until the ingredients are homogenous.
- Then, add the solid mixture, melted butter and the rest of the lukewarm water to the magic mixture, and beat on medium to high speed for 7 - 8 minutes with the hook until you have a elastic and soft dough.
- Put the dough in a lightly oiled bowl, cover it with a film and let it rise for about 2 hours in a warm place until it swells.
- After doubling our dough, we take it out on our workbench and with the help of the rolling pin we open it in a rectangle 25x40 cm.
- With a spatula or with your hands we spread the butter that we have at room temperature all over the surface of the dough
- Wrap the dough in a roll and with the help of a sharp knife cut it in half.
- We fold each piece in 3 as an envelope and with our fingers we close the dough so that the butter does not escape from inside.
- Return the two pieces of dough to the oiled bowl, cover with cling film and refrigerate for 1 hour until puffed and frozen.
For the sauce
- Heat the olive oil and butter and sauté the onion over low heat until soft.
- Add the garlic, herbs and anchovy fillets and sauté for another minute.
- Then add the tomato, the tomato paste, the ketchup and the parsley and simmer for 5 minutes until it sets.
- Set the sauce aside.
For assembly
- Preheat the oven to 220 degrees.
- Take the pieces of dough out of the fridge and leave them at room temperature for 10 minutes before using them to soften them a bit.
- Grease a tarter with a removable base.
- With the help of a rolling pin, open each piece of dough into a round sheet with a diameter of 30 cm.
- Spread the first piece of dough on the bottom of the tart, press it to go well everywhere and cover the base and sides of the pan.
- Spread the grated cheese and sprinkle the cold cuts of your choice on top of them.
- Cover the surface of the pizza with half the tomato sauce. Repeat the same process with the other piece of dough.
- Bake the pizza for 30-35 minutes until the dough is well browned and gets a nice golden color.
- Let the pizza rest for 15 minutes before cutting it into pieces and sprinkle with parmesan.