Instructions

1. Dissolve sugar in warm water and dry yeast and set aside to activate (until foam forms on the top of the water).
2. Meanwhile mix both flours with salt. Pour yeast solution in, add olive oil and knead the dough until smooth.
3. Form the dough into two balls, place into oiled bowls, cover and set aside until doubled in size. You can leave it to proof in fridge for around 6 hours too. In the last case let the dough sit at the room temperature for 30 minutes before working with it.
4. To make the sauce, heat olive oil in a deep pan. Add garlic cloves and wait for around 30 seconds until they get slightly brown on the edges. Add dried herbs, pour in tomato passata and leave until reaches the boiling point. Season with salt and pepper. Add sugar if needed and remove from heat. Leave to cool down.
5. Sauté onions until golden, soft and very sweet.
6. If you don’t have pizza stone, place a cast iron pan into an oven and star pre-heating it to a maximum temperature.
7. Stretch out each ball of dough on a floured piece of baking paper. Add a pinch of chili flakes, some mozzarella, sauce. Onions, more cheese, capers and sliced olives.
8. Transfer the dough into a hot cast iron pan carefully sliding it off the piece of paper. Bake for 6-8 minutes, until golden and bubbly.