Ragu Pizza

By: Adam Atkins

Recommended Oven: Dome, Arc XL, Arc, Tread, Roccbox
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes

Ingredients

Makes: 1 pizza

1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 tbsp olive oil
250g pork mince
250g beef mince
A generous pinch of salt and freshly ground black pepper
150ml red wine
250ml beef stock
500ml passata
260g dough ball
A sprinkle of pecorino
A handful of basil leaves
A few pieces of burrata or stracciatella, dried and torn
A handful of basil leaves
A handful of rocket
A grating of Parmesan
A drizzle of extra virgin olive oil

1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 tbsp olive oil
9oz pork mince
9oz beef mince
A generous pinch of salt and freshly ground black pepper
5fl oz red wine
8.5fl oz beef stock
17fl oz passata
260g dough ball
A sprinkle of pecorino
A handful of basil leaves
A few pieces of burrata or stracciatella, dried and torn
A handful of basil leaves
A handful of rocket
A grating of Parmesan
A drizzle of extra virgin olive oil

Equipment Needed

Dome Essentials Bundle
View

An Error Occurred

There was an error while updating your cart. Please try again.
Balance Turning Peel

An Error Occurred

There was an error while updating your cart. Please try again.
Pizza Server
View

An Error Occurred

There was an error while updating your cart. Please try again.

Instructions

Prevent your screen from going dark as you follow along.

Step 1

Preheat the Gozney to 250°C / 480°F. To prepare the ragu, heat the olive oil in a large cast iron pan. Add the pork and beef mince, season generously with salt and pepper, and cook until browned and gnarly. Remove the meat from the pan and set aside.

Step 2

To prepare the sofrito, add the onion, celery, and carrot to the same pan. Cook slowly, stirring occasionally, until softened and lightly caramelized.

Step 3

To build the ragu, return the browned meat to the pan. Pour in the red wine and allow it to reduce by half, scraping the bottom of the pan to deglaze.

Step 4

Stir in the passata and beef stock. Bring to a simmer, then reduce the oven temperature to 180°C / 350°F. Add the door and allow the flame to reduce cook slowly for 1-2 hours, stirring occasionally, until rich and thickened.

Step 5

To finish the ragu, use a stick blender to blitz it slightly, creating the perfect consistency for pizza, set aside to cool. Increase the oven temperature back to 450°C / 850°F.

Step 6

To prepare the pizza, stretch the dough ball, pushing the air to the crust until you have a 10-inch base. Spread a generous layer of ragu over the base and top with a sprinkle of pecorino.

Step 7

Launch the pizza into the oven. Bake for around 90 seconds, turning regularly to ensure an even bake.

Step 8

To finish, top the pizza with burrata or stracciatella, scatter over basil leaves and rocket, add a grating of Parmesan, and finish with a drizzle of extra virgin olive oil. Serve hot.