Make the cheese-free genovese sauce. Please refer to Recipe ID: 581801. You could also buy it.
Place the flour, yeast, salt, and olive oil into a bowl. Pour in the lukewarm water and mix well. Cover it and let it sit at room temperature for 30 minutes to rise.
When it has doubled in size, dust with flour and release the gas. Round it off and roll it out into a circle using a rolling pin. Preheat the oven to 220°C.
Place on a pizza plate. If using a baking sheet, roll the dough into a rectangle.
Spread the genovese sauce onto 1 half and the tomato sauce onto the other half. Slice the mozzarella into 1cm thick slices.
Place the mozzarella on the pizza. Sprinkle grated parmesan around the edges. Bake in the oven for 10-20 minutes.
Top with chili or black pepper. In the photo, I topped the pizza with 1 teaspoon of roasted pine nuts before baking.
The pizza plate I used is Kaiser brand. It has air holes to create a crisp crust. If you don't have one, it will be fine if you thinly roll out the dough and place it on a baking sheet.
If you have leftover dough, roll it out thinly and place it in the freezer. Or you could make mini pizzas (Recipe ID: 889286) and freeze them.
If you don't use corn grits / semolina flour, use 50g of strong bread flour.
Story Behind this Recipe
I made this while remembering the pizza I had when I was in Genova. I get tired of eating the same thing so I made it half and half.
Use tons of mozzarella cheese. If mozzarella is difficult to come by, use pizza type shredded cheese. The crust has a lot of olive oil, but since it's rolled out so thinly it's easy to handle. Of course you can decrease the amount if you want.