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1
For the dough, place the yeast, salt, sugar, 2 tbsp of the extra virgin oil and 1 cup plus 2 tbsp warm water in a large bowl. Let stand for 15 mins until frothy.
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2
Transfer to an electric mixer with a dough hook. Gradually add the flour on a low speed, mixing until the dough comes together.
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3
Transfer to a lightly floured work surface. Knead for 8 mins, or until the dough is smooth and elastic. If you find the dough is still a little wet, sprinkle in more flour (the perfect dough is ready when you can poke your finger into it without any dough sticking to it).
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4
Place dough in a large bowl. Cover with a damp cloth and let stand in a warm place to rise for 40 mins.
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5
Gently press dough back down. Remove from bowl. Roll into 4 balls. Place on a nonstick baking pan. Cover with a damp cloth and let stand in a warm place to rise for 25 mins.
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6
For the pomodoro sauce, heat oil in a large saucepan on medium-low heat. Cook onions and garlic for 10 mins. Add tomatoes; cook on medium heat for 25 mins. Fold in the oregano and season to taste. Cool.
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7
Preheat the oven to 450u00b0F. Place pizza stone or baking pan in oven and heat.
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8
Sprinkle flour onto clean work surface. Roll out dough balls into 12-inch circles. Gently prick with a fork.
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9
For the filling, mix all ingredients and season to taste.
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10
Spoon pomodoro sauce on half of each dough round. Place one-quarter of the filling on the sauce, leaving a 3/4-inch border around the edge. Fold the other side over and push down on edges to seal. Pinch edges thoroughly, then pleat all the way round. Brush with remaining 4 tbsp extra virgin oil and sprinkle with additional Parmesan cheese
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11
Transfer one at a time to the hot pizza stone or baking pan. Bake for 10 mins, or until lightly golden.
