Ilana Israeli / Grew up in Jessy




3 ½ cups of flour
3 teaspoons of dry yeast
one chopped onion
one tin of crushed tomatoes
tomato paste
salt and pepper


Dough: Mix the flour in a large bowl with the yeast, a teaspoon of sugar and a pinch of salt. Add 2-3 spoons of oil, mix a little and add a bit more than a cup of hot (not boiling) water. Mix with a spoon and then knead manually inside the bowl. Add some water if necessary, until the dough is uniform and a bit humid. Let the dough swell for 60-90 minutes in a warm place (in a closed dish, with the dough covered in plastic so as not to dry).
Sauce: One chopped tomato, a tin of crushed tomatoes, tomato paste, garlic, salt and pepper. Heat two spoons of canola oil in a small pot over medium fire. Brown one thinly sliced onion. Add 3-4 chopped garlic cloves (you can grate them) and steam without burning. Add ¾ of a tin of crushed tomatoes. Add salt, pepper, a spoonful or a bit more of tomato paste, mix, and add a spoon of oregano (either dry or fresh). Add one-third of a cup of water, taste and if it's too sour add a little sugar. Cook for about ten minutes over medium-large fire. When ready, set aside to cool.
After the dough swells, flatten it and place it on a net over cooking paper. Uniformly pour the sauce with a ladle and spread yellow cheese generously and/or other additives according to taste. Place in an oven preheated to 200° Celsius, for 10-15 minutes.