Pizza dough ingredients
Step 1: Prepare the dough as indicated and allow it to rise the first time.
Step 2: Heat 1 tbsp of the oil over medium-high heat in a sizable, heavy frying pan to produce the topping. The lamb should be added and cooked for about 8 minutes, breaking it up as it cooks. Transfer the lamb to a bowl with a slotted spoon, then drain the fat from the pan.
Step 3: Add the remaining 1 tbsp oil and bring the pan back to medium heat. For about 8 minutes, add the onion and garlic and sauté until soft and faintly brown. Return the lamb to the pan, add the thyme and oregano, and simmer for another two to three minutes while stirring occasionally. Add the stock and tomatoes, then with a fork, mash the tomatoes to unleash their flavor before adding them to the stock. Turn the heat down to low, cover the pot, and simmer for about 45 minutes, or until the majority of the liquid has evaporated and the mixture is thick. Add salt and pepper to taste. Remove from the heat and allow it fully cool.
Step 4:Separate the dough into 4 equal pieces, form each piece into a disk, and allow each piece to rise a second time as instructed. Set the oven's temperature to 400°F (200°C). Cornmeal is used to dust two sizable rimmed baking sheets.
Step 5: Roll out one dough disk into a round that is 6 inches (15 cm) in diameter and 1/2 inch (12 mm) thick on a surface that has been lightly dusted with flour.