Neapolitan pizza with tomato puree

Ingredients:

Pizza dough

• 235 ml of water
• 3 g of yeast
• 7 grams of salt
• 450 gr. bread flour
• 1/8 cup cornmeal for dusting the pan
• 1/8 cup olive oil
• 110 g tomato puree (see recipe below)

Tomato sauce

• 450 g of pureed plum tomatoes
• 225 gr. beef broth
• 55 g of salted pork or back fat
• 1 diced onion
• 2 crushed cloves of garlic
• 1 bay leaf
• A pinch of thyme
• 15 grams of salt

Filling

• 4 cups sliced ​​mozzarella
• 1 bunch of fresh basil leaves

Preparation:

1. In a large bowl or the bowl of a stand mixer fitted with a dough hook, pour water. Dissolve the yeast in it. Add the olive oil, bread flour, and salt, and mix on low speed until a ball forms.
   
   Turn the mixer to medium speed and mix for about 1-2 minutes until a smooth, elastic dough forms. Remove the dough from the bowl, cut it in half, form them into tight balls, and place them on a lightly greased baking sheet. Cover and let rise for at least 4 hours.
2. Preheat the oven to 220°C. To make the sauce, place the salt pork in a large saucepan and render the fat. Add the onion and sauté until translucent. Add the garlic and sauté until fragrant.
   
   Add the tomato puree, purée, and beef broth. Bring to a boil. Add the bay leaf, thyme, and salt, and simmer for 1.5 hours. Remove the bay leaf, puree the sauce, and taste, adjusting the flavor with more spices or salt if necessary.
3. Once the dough has risen, roll each piece out with a rolling pin to a thickness of about 0.5 cm. Spread some tomato sauce on top. Top with mozzarella, place the pizza on a baking sheet dusted with cornmeal, and bake for 10-15 minutes, until golden and crispy. Garnish with basil leaves.