Recipe By Shiruna from @eat.click.travel: 

For the base:

Preparation:

Program: bread / brioche

1. From the ingredients of the crust, take the water and sugar and heat these up together, add the yeast and allow to rest in a warm place for 10 minutes.
Now mix the activated yeast and water in with the rest of the ingredients of the pizza crust into the pot and run for 2 minutes (Speed 5). Take out the dough from the pot and clean it completely. NOTE: Make sure to place the dough in a much bigger airtight container. Allow to rest for 5 hours at room temperature until the yeast has been completely activated and the dough has risen and expanded.

Program: expert

3. Now peel the onions and garlic and cut into quarters. Put these into the pot and run for 30 seconds (Speed 12).

4. Add the oil into the pot over the onions and run for 4 minutes (Speed 3, Temperature 140). NOTE: At this point the pot will start to heat up, so you should keep the pot CAP OFF as we will cook on a high temperature and want the water to evaporate over time. I find it best to simply lay a kitchen towel paper on top of the opening of the lid to prevent splattering.

5. Add all the remaining spices and the tomato blocks to the pot and cook for 60 minutes (Speed 3, Temperature 140). The sauce will now be ready. Scrape it out into another container and allow to cool at room temperature for 30 minutes.

Buon Appetito!