Sunday Ragù Pizza Recipe

How to make and cook it

Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”

1. Make the dough

2. 01Stir 500 g Tipo 00 flour with 325 ml water.
3. 02Rest 30 minutes.
4. 03Add 13 g salt and 1 g instant yeast.
5. 04Knead until silky, about 8 minutes.
6. 05Ball.
7. 06Refrigerate 24 hours, then 2 hours at room temperature.

8. Make the ragù

9. 01In a heavy pan, brown 400 g beef mince (or a mix of beef and pork).
10. 02Add a small diced onion, a diced carrot, a diced celery stick, and a pinch of salt.
11. 03Cook until soft.
12. 04Stir in 1 tbsp tomato paste, then 400 g crushed tomatoes and a splash of water.
13. 05Simmer uncovered 90 minutes to 3 hours, until thick enough to sit on dough without flooding.
14. 06Cool.

15. Cook the pie

16. 01Heat a wood oven to about 425°C (800°F), or a steel at 290°C (550°F) for 45 minutes.
17. 02Stretch one ball to 28–30 cm (11–12 in).
18. 03Spoon a thin layer of ragù almost to the rim — less than you think.
19. 04Launch.
20. 05Bake 60–90 seconds in a wood oven, or 5–7 minutes on a steel, until the cornicione leopards.
21. 06Finish with a heavy snow of Parmigiano, a thread of oil, basil.
22. 07Knife and fork is allowed.