Bolognese ragout pizza

Pasta:

For the Bolognese ragu pizza dough, put the salt in a mixing bowl and add the flour. Make a small well in the middle, add the yeast and sugar. Pour in the water and let it stand for about 10 minutes so that the yeast can rise. Start kneading, then add the olive oil and knead for at least 10 minutes. Place the dough on a baking sheet greased with olive oil or in a large bag and refrigerate for at least 20, but up to 24 hours. Remove the dough from the refrigerator 3 hours before using.

Bolognese doubt:

For the ragout, fry the diced pancetta in a little olive oil. Add the condensed tomatoes and fry for about 1 minute. At this point, add the diced celery, grated carrots, sliced ​​garlic and finely chopped onion. After 2 minutes of frying, add the minced meat and fry until it becomes crumbly. Pour in the diced tomatoes, water, season with cumin, bay leaf, oregano, rosemary, thyme, basil, salt, pepper and cook the ragout until done. Finally, pour in the red wine, cream, grate the parmesan and boil for another 3 minutes, then remove from the heat.

Baking pizza:

Roll out the dough on a surface lightly sprinkled with cornmeal to about 20 cm. Spoon the ragu on top, sprinkle with grated cheese, tear the watery mozzarella on top, and bake in a 400-450 degree oven, turning a quarter of the way every 30 seconds, until done. If you don't have such an oven, put the pizza in a 230 degree oven and bake for 12-14 minutes. Sprinkle with fresh basil when serving.