Bolognese Pizza

In a cup, mix 1/4 cup warm water (taking it out of the total ingredients) with the crumbled yeast and sugar and let sit for a few minutes.

In the meantime, sift the flour on a work surface, add the salt and make a hole in the centre.

Start pouring the water and yeast mixture into the center of the flour, stirring with a spoon. Continue bringing the flour to the center gradually from the sides and always mixing.

Add the remaining water (3/4 cup) and also the oil. Keep adding flour and mixing until everything is added.

Now knead with your hands until you get a smooth and elastic dough.

Form a ball and let it rest in a bowl covered with a tea towel until the dough has doubled in size (about 1.5 - 2 hours).

Transfer the dough onto a floured surface, divide it into 2 parts (to obtain 2 medium pizzas) and roll out each piece of dough with a rolling pin in circles, about 0.5 cm thick.

Place them on a baking sheet greased with olive oil.

Place each pizza base on a baking tray greased with olive oil.

Preheat the oven to 482°F (250°C), or your oven's maximum temperature. Pour a few spoonfuls of Bolognese sauce over the pizza base and use the back of the spoon to distribute in a not too thick layer.

Bake about 8 minutes until the pizza is golden around the edges.

Take the base out of the oven and put mozzarella cut into small pieces, grated Parmigiano Reggiano and a drizzle of extra virgin olive oil on top.

Cook until the cheese is melted, about 5 minutes.

Take the Bolognese pizza out of the oven, let it rest for a minute before removing it from the pan.

Serve cut into slices on a chopping board or platter, garnished with more Parmigiano Reggiano and a few fresh basil leaves.