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Ingredients
- For the meatballs:
- 1 large slice stale white bread, crust removed
- 1/3 cup warm water
- 4 ounces ground veal or beef, very cold
- 3 ounces sweet or hot Italian sausage, very cold, casing removed
- 1 small garlic clove, minced
- 1 tablespoons minced fresh flat-leaf parsley
- 1 large egg white, lightly beaten
- 2 ounces Parmigiano-Reggiano, finely grated
- Salt and freshly ground black pepper
- For the pizza:
- 1 tablespoon olive oil, plus more for shaping and brushing
- 1 small yellow onion, diced
- Salt
- 4 ounces whole-milk, low-moisture mozzarella cheese, shredded
- 1 ball Semolina Pizza Dough, at room temperature
- 3/4 cup Simple Pizza Sauce
- Semolina Pizza Dough:
- 1/4 cup warm water [120°F (49°C)]
- 1 teaspoon sugar
- 1 package (2 1/2 teaspoons) active dry yeast
- 1 cup room-temperature water, plus more as needed
- 1 tablespoon olive oil, plus more for the bowl
- 2 cups plus 2 tablespoons fine semolina flour
- 1 cup plus 7 tablespoons all-purpose flour, plus more for the work surface
- 1 tablespoon salt
- Pizza Sauce:
- 1/4 cup olive oil
- 5 cloves garlic, minced
- One 15-ounce can crushed tomatoes, undrained
- 1 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground pepper
- 1/3 cup cold water
- 1 1/2 to 2 tablespoons red wine vinegar
- Salt
Details
Preparation
Step 1
Make the meatballs
Place the bread and warm water in a bowl. Let stand, turning the bread occasionally to thoroughly moisten it, for 10 minutes.
Line a rimmed baking sheet with parchment paper. Squeeze the bread gently to remove some–actually, most–of the water. Discard the water. Tear the bread into 1-inch chunks and toss them into a large bowl. Add the veal or beef, sausage, garlic, parsley, egg white, half of the Parmigiano-Reggiano, 1⁄4 teaspoon salt, and pepper to taste and mix thoroughly with moistened hands. Form the meat mixture into 10 balls. Place the meatballs on the baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
Place a pizza stone on a rack in the lower third of the oven and preheat to 450°F (232°C). Let the pizza stone heat for 45 to 60 minutes.
Remove the plastic wrap from the meatballs and place the baking sheet directly on the pizza stone. Bake until golden brown, about 15 minutes. Let the meatballs cool slightly and then cut each one in half.
Make the pizza
Meanwhile, in a skillet over medium heat, warm the 1 tablespoon olive oil. Add the onion, season lightly with salt, and sauté until softened, about 8 minutes.
Place a large sheet of parchment paper on a pizza peel or baking sheet turned upside down and place the ball of dough in the center. Coat your fingers with olive oil and press the dough from the center outward into a 12-inch round with a slightly raised edge. (If the dough springs back when you try to shape it, cover it with a clean kitchen towel and let it rest for a few minutes, then try again.) Patience is the key here, as the thinner the dough is, the crisper the crust will be. Cover the finished dough round with a clean kitchen towel and let rise for 15 minutes.
Lightly brush the raised edge of the dough with olive oil. Spread the tomato sauce over the dough, leaving a 1⁄2-inch border uncovered. Scatter the onion over the sauce. Arrange the halved meatballs on top. Sprinkle with the mozzarella and season to taste with pepper. Carefully slide the pizza-topped parchment paper from the peel or baking sheet onto the hot pizza stone (or overturned cast-iron skillet). Bake until the crust is golden brown and the cheese is bubbling, 9 to 12 minutes.
Using the pizza peel or baking sheet, remove the pizza from the oven and transfer it to a cutting board. Let stand for 2 minutes, sprinkle with the remaining Parmigiano-Reggiano, and then slice and serve.
Semolina Pizza Dough:
In a measuring cup or small bowl, stir together the warm water and the sugar. Sprinkle with the yeast and let stand until it starts to foam, about 5 minutes.
Add the room-temperature water and the olive oil to the foaming yeast concoction. Set aside for a moment.
In a food processor, combine the semolina and all-purpose flours and the salt. With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. (If the dough does not form a ball, sprinkle with 1 to 2 teaspoons of cold water and pulse again until a rough mass forms.) Let the dough rest in the processor bowl for 5 to 10 minutes.
Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form it into a smooth ball. Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap. Let the dough rise in a warm place until doubled in size and spongy, about 1 1⁄2 hours.
Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder. Divide the dough into 2 equal portions. Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with your pizza recipe. (You can freeze the balls of dough in gallon-size zipper-lock bag, being sure to squeeze as much of the air as possible out of the bag, for up to 2 months. Thaw the frozen dough for 3 to 4 hours at room temperature.)
Pizza Sauce:
In a small skillet over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Be careful not to let the garlic scorch or the resulting sauce will taste bitter.
In a nonreactive bowl, stir together the garlic and its oil along with the tomatoes and their juices, the dried basil, dried oregano, dried thyme, pepper, water, and 1 1⁄2 tablespoons of the vinegar. Taste and season with salt and additional vinegar as desired. Use right away or cover and refrigerate for up to 1 week.
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