Start with the dough. Mix flours, salt, herbs and yeast in a bowl. Add the water, and stir with a spoon. The dough will be very rough — that’s perfect! Cover with plastic wrap and allow to rise for ~3 hours. It’ll be done rising just as the meatballs are ready.

Make the meatballs: In a large bowl, put in the breadcrumbs and pour the whole milk over them. Allow them to sit for 10 min. Add in all the remaining ingredients and stir until thoroughly mixed. Cover and let sit in the fridge for 30 minutes.

Frying the meatballs: divide the meat mixture into 6 even pieces, and roll into balls. Using a heavy saucepan or dutch oven, fry over medium-high heat in a bit of olive oil, rolling them every 30 seconds or so, until they are evenly browned on all sides. You’re not cooking them through right now — just browning them for extra flavour! Set the seared meatballs aside to prepare the tomato gravy.

Tomato gravy: In the same vessel, cook the onions until translucent, then add the garlic and cook until fragrant. Add the two cans of crushed tomatoes, stock, cheese and remaining seasonings. Add the browned meatballs to this mixture, and allow to cook on low (where it’s just bubbling a bit), uncovered for ~2 hours. Season with kosher salt at the end, to your tastes and remove bay leaves

Pizza Assembly! Preheat oven to 450f. Divide the dough in half. You’re going to press the dough out with your fingertips to create two thin crust pizzas. Brush the dough with 1 Tbsp olive oil each, and sprinkle the crust with 2 Tbsp of sesame seeds on each pizza (if desired). Cook the dough undressed like this for ~6 minutes, until it’s puffy and partially cooked.

Dress the parbaked pizza: cover the pizza dough with 2/3 cup of the tomato gravy (or as you prefer!). Halve the 6 meatballs so that you have 12 halves, and arrange six cut-side-down on each pizza. Cover each pizza with 200g of grated mozzarella. Bake for an additional 10-12 minutes.

Garnish with lots of torn fresh parsley, and serve with additional tomato gravy on the side.