Flour 300 grams
Yeast 5 grams
Corn kernels, 30g
Grilled sausages, 2 pieces 1. Place all dough ingredients into a mixing bowl. Start the dough program and let it ferment until doubled in size. Set aside. 2. Prepare the ingredients for the pizza sauce. 3. Heat olive oil in a pan, add chopped onion and garlic, and sauté until fragrant. 4. Add diced tomatoes to the pan. 5. Pour in red wine. 6. Add tomato paste. 7. Add an appropriate amount of water and dried oregano. 8. Simmer over low heat until the sauce thickens. 9. Add salt and sugar.10. Add black pepper to taste. 11. Allow to cool to become pizza sauce; set aside. 12. Prepare the filling ingredients. 13. Place corn and peas in the microwave for 1 minute, then drain and set aside. 14. Sprinkle some cornmeal on the bottom of the pizza pan; set aside. 15. Take out the fermented dough, knead until smooth, let rest for 10 minutes, roll into a round sheet, place in the pizza pan, shape into a pizza crust with a thinner center and thicker edges, then prick some small holes with a fork. 16. Evenly spread the pizza sauce. 17. Preheat the oven to 210°C, place the pizza pan in the oven, and bake for 8 minutes. 18. Remove from the oven, sprinkle some mozzarella cheese shreds, then spread peas and corn kernels on top.
19. Arrange onion rings and tomato slices on top.
20. Place back in the oven and bake for 25 minutes. 21. Remove the baked pizza, then sprinkle additional mozzarella cheese on top. 22. Return to the oven and bake for 3-5 minutes until the cheese melts.Rolling an Even Crust
The 10-minute rest after kneading the risen dough is what makes the thin-center, thick-edge shape possible. Freshly degassed dough fights back under a rolling pin, while rested dough holds whatever shape you give it. Press the border outward with your fingertips after rolling to build the rim, and leave the fork holes generous in the middle, because the 8-minute prebake at 210°C (410°F) sets the crust before any toppings weigh it down and the steam needs somewhere to escape.
Storing the Sauce and Leftovers
The red wine tomato sauce is the make-ahead hero here. It keeps for several days in a sealed jar in the refrigerator and freezes well in small portions, so a double batch means your next pizza is half assembled before you start. The cornmeal-dusted pan, vegetables and sausages can all be prepped hours ahead; only the final layering waits for the oven.
Reheat Like This
Slices return to form on a baking sheet in a 190°C (375°F) oven for a few minutes, until the cheese re-melts and the base firms up. Because this crust already goes into the oven three separate times, it reheats better than most, and the extra mozzarella added in the last stage melts again almost like new.
Variations to Try
Sliced button mushrooms or diced ham slot into the pea-and-corn layer without changing the bake, a pinch of chili flakes stirred through the sauce warms it up, and crumbled cooked sausage can replace the sliced sausages when you want that flavor in every bite instead of only where the rounds sit.
