for the tomato sauce:
3 tablespoons extra-virgin olive oil
6 oz. guanciale, pancetta or bacon, cut into 1/2-inch dice
1 large onion, diced
coarsely ground black pepper to taste
28-oz can canned whole San Marzano-style tomatoes, puréed with hand blender or food processor
1 teaspoon hot red pepper flakes (or less if you are sensitive to heat)
for the monkey bread:
4 tablespoons butter (this is enough for about 1/2-lb of dough)
2 cloves garlic
pinch red pepper flakes
fresh thyme leaves, a tablespoon or more
pizza dough, store-bought or your favorite recipe (I'm partial to the Lahey recipe, see notes above re quantity of dough)
sea salt
parmigiano reggiano