6 hr 50 min
3 hr 10 min
2 hr 40 min
4 servings, plus leftover sauce and meatballs
COOKED TOMATO SAUCE:
2 1/2 Spanish white onions, chopped finely
1 3/4 cups olive oil
4 tablespoons salt
2 tablespoons pepper
3 beef short rib bones
3 pork neck bones
4 quarts canned peeled San Marzano tomatoes
One 56-ounce can tomato puree, such as Suzy Bell
1 tablespoon dry yeast
2 1/2 teaspoons salt
1/4 cup olive oil, plus more for oiling
3 1/2 cup all-purpose flour
1 pound ground beef
1 pound ground pork
3 large eggs
1 cup dry seasoned breadcrumbs
1 cup grated Pecorino Romano
6 cloves garlic, chopped
6 sprigs fresh Italian parsley, leaves and stems, chopped
1 1/2 teaspoons salt
1/2 pound block mozzarella, such as Polly-O, cut into 1-inch cubes
1 red onion, sliced thin
16 tablespoons ricotta
1/2 cup grated Pecorino Romano
For the cooked tomato sauce: Combine the onions, olive oil, salt and pepper in a large saucepan over medium heat and cook until the onions brown. Add the bones and turn down the heat to low. Allow the bones to render for about 15 minutes while stirring occasionally.
In a large bowl, smash the peeled tomatoes by hand until they’re a chunky consistency. Add the tomatoes and puree to the saucepan and simmer, stirring every 5 minutes, for 2 hours. Like we said, it’s a labor of love. The sauce will keep in the refrigerator for up to 3 days and in the freezer for up to 3 weeks. Yield: 1 1/2 gallons sauce.
For the dough: In a large bowl, combine 1/4 cup water with the yeast, salt and olive oil. The salt is gonna give it great taste and color. The oil provides the great texture. Then add the flour; mix it by hand until it forms a ball and looks smooth. Take it out of the bowl, add a little oil to the bowl, then place the dough ball back in the bowl (the oil will keep it from sticking). Cover the bowl with a dish towel or something that will allow it to breath. Give it 1 hour; it should double in size.
For the meatballs: Preheat the oven to 350 degrees F.
Line a rimmed baking sheet with foil. Set aside. Combine the beef, pork, eggs, breadcrumbs, Pecorino Romano, garlic, parsley, salt and some pepper in a large bowl and mix together with your hands. If the mixture is too dry, add a little water in 1/4 cup increments.
Roll the meatballs into golf ball-sized balls or ovals (you should have about 15). Place them on the baking sheet. Add a 1/4 cup water to the baking sheet and carefully transfer to the oven. Cook until the meatballs are golden brown, 1 hour. Remove and set aside.
For the toppings: Preheat the oven to 500 degrees F.
Spread the pizza dough out into a round. Ladle out about 1 1/2 cups of the tomato sauce on the dough and spread it evenly. Spread out the mozzarella evenly. Smash 8 meatballs and crumble them all over the pizza. (Reserve the remaining meatballs for another use.) Spread out the red onion and use a tablespoon to dollop the ricotta cheese all over the pizza.
Sprinkle with some of the Pecorino Romano cheese and cook the pizza until golden brown and bubbling, about 15 minutes. Sprinkle with a generous amount of Pecorino Romano cheese before serving.