For the pizza dough:
Melt the yeast in a bowl with some warm water. Place the flour in a large bowl and make a space in the centre to collect the water with the dissolved yeast.
Mix all the ingredients together with your hands. Little by little, add the remaining water, mixing well using your hands. When you are halfway through, add a tablespoon of salt, oil and sugar. Continue to mix energetically to obtain a “sticky” dough.
Then leave the dough to rise for three to eight hours in a draught-free place. The dough should be covered with cling film or a kitchen cloth.
After the dough has risen, grease a baking tray and roll out half of the dough with your hands to make the first pizza. Set aside the other half to make the second pizza and repeat the same steps for the dough and topping.
For the topping:
Chop the black cabbage, wash it and blanch it in a pot of boiling water for 8/10 minutes. Then fry it in a pan with oil and garlic.
Pour the Tomato Sauce into a bowl and season with a pinch of salt, sugar and a drizzle of oil.
Cover the base of the pizza with the Tomato Sauce. Add the mozzarella cut into thin slices and the fresh crumbled sausage.
Put in the oven preheated to 240°, then bake for 20 minutes at 200° with the static mode. Remove from the oven, arrange the black cabbage equally over the pizza and bake for further 5 minutes.
Once ready, add a drizzle of raw hot chili oil. Leave to cool before cutting the pizza.
