For the Dough:
2¼ tsp active dry yeast (1 packet)
1½ tsp sugar
1¼ cups warm water
3¼ cups all-purpose flour
½ cup yellow cornmeal
½ tsp salt
¼ cup olive oil
2 tbsp melted butter (optional, for richness)
For the Sauce:
2 tbsp olive oil
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp dried basil
½ tsp sugar
Salt & pepper to taste
Toppings:
3 cups shredded mozzarella cheese
½ lb Italian sausage, cooked and crumbled
½ cup pepperoni slices
¼ cup grated Parmesan
Fresh basil or parsley, for garnish
Instructions:
Make the Dough:
In a bowl, mix warm water, yeast, and sugar. Let sit 5–10 mins until foamy.
Add flour, cornmeal, salt, olive oil, and melted butter. Knead for 5–6 mins until smooth.
Cover and let rise in a warm place for 1 hour, until doubled.
Make the Sauce:
In a pan, heat olive oil. Sauté garlic briefly.
Add tomatoes, herbs, sugar, salt, and pepper. Simmer 20–30 mins until thickened.
Assemble Pizza:
Preheat oven to 425°F (220°C).
Grease a deep 9-inch cake pan or cast iron skillet.
Roll dough out into a large circle and press it into the pan, going up the sides.
Layer:
Bottom layer: mozzarella cheese (to prevent soggy crust)
Middle layer: sausage, pepperoni, and any other toppings
Top layer: tomato sauce
Sprinkle Parmesan on top.
Bake:
Bake for 25–30 minutes, until crust is golden and filling is bubbly.
Let rest 5–10 minutes before slicing.
