Bolognese pizza

Ingredients

• 2 cups leftover cold Bolognese sauce
• 500 g (4 cups) grated mozzarella cheese
• grated parmesan cheese, to serve
• basil leaves, to serve

All-in pizza dough

• 1 kg strong (00) flour
• 20 g salt
• 7 g (1 sachet) dry yeast
• 3 tbsp extra-virgin olive oil, plus extra for drizzling

You will need to begin this recipe 1 - 3 days ahead.

Resting time: 1 - 3 days

Instructions

1. For the pizza dough, place all the ingredients in an electric stand mixer fitted with the dough hook. Add 650 ml water and knead on low speed until a smooth dough forms. Divide into 4 equal pieces and transfer to individual plastic containers with airtight lids. Place in the fridge for up to 3 days. It's best to do this when you're making the Bolognese.
2. Remove the dough from the fridge about 30 minutes before cooking. Stretch the dough out on a piece of baking paper to about the same size as a frying pan that can fit in the oven. Top with the Bolognese sauce and the cheese.
3. Preheat an overhead grill to as high as it can go. Heat the frying pan over high heat until very hot. Drop the paper holding the pizza onto the frying pan and transfer to the oven. Cook for about 4 minutes or until the pizza is cooked through and risen. You can have as many pizzas on the go at the same time as you have pans. Scatter grated parmesan and basil leaves, then drizzle with olive oil and serve.

Photography by Adam Liaw.

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