Ingredients:
Crust:
4 cups (480g) Unbleached All Purpose Flour
3 Tbsp (35g) yellow cornmeal
1 3/4 tsp (11g) table salt
2 3/4 tsp instant yeast
2 Tbsp (25g) olive oil
4 Tbsp (57g) butter, melted
2 Tbsp (25g) vegetable oil
1 cup 2 Tbsp (255g) lukewarm water 100-105F
Filling:
3/4 lb mozzarella cheese, sliced
1 lb Italian sweet sausage, cooked and sliced
28 oz can plum tomatoes, lightly crushed
2 to 4 garlic cloves, peeled and minced, optional
1 Tbsp granulated sugar, optional
1 to 2 tsp mixed dried Italian herbs, to taste
1 cup (113g) freshly grated Parmesan cheese
2 Tbsp (25g) olive oil, to drizzle on top
Instructions:
Weigh and combine the flour, with cornmeal, salt, yeast, olive oil, butter and vegetable oil. Add in the lukewarm water mix ingredients until combined. Knead by hand or in a stand mixer to make a smooth dough.
Place dough in a lightly oiled bowl. Cover and let rise at room temperature for about 60 minutes.
While dough is rising prepare a 14″ deep dish pizza pan or two 9″ cake pans. Grease with nonstick spray, then pour in 3-4 Tbsp olive oil in the pan, tilting to coat and covering halfway up the sides.
Stretch the dough to make as large as a circle as you can. If you’re using cake pans, split into two pieces of dough first and do the same. Lay the dough into the pan and stretch to the edges until it starts to shrink back. Cover and let rest for 15 minutes. Preheat oven while resting to 425F.
Continue to stretch the dough to cover the pan and gently press up the sides. Let rest for 15 minutes more.
Bake crust for 10 minutes, until set and barely beginning to brown. While baking, prepare filling.
Drain tomatoes and combine with pizza seasoning, garlic and sugar. Add salt to taste. Cover the bottom of the crust with sliced mozzarella, fanning into the crust. Add the sausage, then the tomatoes.
Sprinkle with grated parmesan cheese and drizzle with olive oil. Bake pizza for 25 minutes or until filling is bubbly and top is golden brown. Remove from the oven and lift out of the pan onto a rack. Let cool for 15 minutes before cutting and serving.
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