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Let me guide you through the recipe with this step-by-step VIDEO.
Place yeast, water and honey into the bowl of your stand mixer, lightly stir ingredients together and set aside for 5-10 minutes until foamy.Add flour, milk, olive oil and salt, knead for at least 10 minutes with your stand mixer fitted with a dough hook, on low. The dough is ready when you can stretch it. Lightly grease the same bowl with oil, drop the dough, cover and let stand for 30 minutes to 1 hour, or until doubled in size. Keep it at room temperature.
Preheat the oven to 250°C/480°F.In the meantime, make the sauce. Combine the ingredients in a small bowl, stir and set aside. If the crushed tomatoes are too juicy. Pour them into a fine strainer that’s set over a bowl to drain.
In another large bowl, add the ground pork and combine with the seasoning. Break up in pieces, and roll them lightly into ‘imperfect’ meatballs (without rolling them into ‘firm’ meatballs).Heat 3 tbsp olive oil in a large skillet over medium heat. Add ‘meatballs’ and cook, gently tossing 3-5 minutes until golden. Remove the skillet from heat.
When the dough is ready. Turn it out onto a floured surface and roughly divide into 2 balls.Lightly oil the cast-iron skillet ⌀26cm/10inch. Place 1 dough ball into the skillet and press out toward the edges of the skillet. It’s okay if the dough bounces back a bit. You can bake the pizzas one by one, or in two skillets at the same time. Or freeze the remaining dough for another use.Spoon the tomatoes over the dough, leaving a small border. Top with half of the mozzarella, followed by ricotta and the meatballs. Repeat with the remaining mozzarella and sprinkle with oregano and chili flakes.Transfer the skillet to the oven, lower the heat to 230°C/450°F and bake for about 15-17 minutes, until the bottom of the pizza is crisp and the cheese starts to bubble.Sprinkle with fresh basil or chives, then cut and serve. Enjoy!