Steps
- Warm 250ml of reduced-fat milk in a saucepan until steaming, then cool to lukewarm. Mix 500g of bread flour, 1¼ teaspoons of salt, 1½ teaspoons of instant yeast, and ½ tablespoon of superfine sugar.
- Add the milk and four-fifths of 5 tablespoons of olive oil, adding a little more milk only if dry. Knead for 10 minutes, then cover in an oiled bowl and rise for 1½-2 hours, until doubled.
- Heat 1 tablespoon of olive oil in a saucepan over low heat. Cook 1 small finely chopped onion with a pinch of salt for 12-15 minutes, until soft; add 1 crushed garlic clove and cook for 1 minute.
- Add 400g of canned chopped tomatoes, 1 tablespoon of tomato paste, 2 teaspoons of dried oregano, and 1 teaspoon of sugar. Simmer uncovered for 15-20 minutes, until thick; season with salt and pepper.
- Stretch the dough into an oiled 13 × 9in / 33 × 23cm baking pan, pushing up the sides. Spread with sauce and most of 230g of grated mozzarella; cover and rest for 30 minutes.
- Preheat the oven to 475°F / 240°C with a baking sheet inside. Mix 300g of ground pork, 50g of fresh breadcrumbs, and 1 medium egg yolk with salt and pepper for 5 minutes, then form 12 balls.
- Heat the reserved oil in a skillet over medium heat. Brown the meatballs for 5 minutes, turning, then set aside.
- Brush the pizza rim with oil and dust with fine cornmeal. Press the meatballs into the sauce and cheese, add the remaining mozzarella, and set the pan on the hot baking sheet.
- Bake for 15-18 minutes, until crisp with the center cooked through and meatballs at 160°F / 71°C. Scatter with 20g of grated Parmesan and cut into six squares.