Ingredients
Dough
- ⅔ cup warm water (100-110°F) (160 mL)
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1¾ cups all-purpose flour (210 g)
- ¼ cup fine yellow cornmeal (40 g)
- 2 tablespoons butter (melted and cooled slightly)
- 1 teaspoon salt
Toppings
- 8 ounces sliced mozzarella or provolone cheese (226 g)
- 12 ounces Italian sausage (cooked and drained) (340 g)
- 2 ounces pepperoni slices (56 g)
- 8 ounces grated mozzarella cheese (226 g)
- 1 cup pizza sauce (250 g)
- 1 tablespoon olive oil (for brushing)
- Freshly grated Parmesan cheese (optional)
- Freshly chopped basil (optional)
Instructions
- Prepare the yeast mixture: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, active dry yeast, and sugar. Let it stand for 5 to 7 minutes until the mixture is very frothy on top, indicating the yeast is activated.
- Make the dough: Add the all-purpose flour, fine yellow cornmeal, melted butter, and salt to the yeast mixture. Mix on low speed for about 1 minute until a rough dough forms. Scrape down the sides of the bowl, then increase speed to medium-low and mix for about 5 minutes until the dough is smooth, forms a ball, and springs back when pressed.
- First rise: Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and place in a warm, draft-free area to rise until doubled in size, approximately 1 hour.
- Preheat oven and prepare pan: About 45 minutes into the dough rising, position an oven rack in the bottom third of your oven and preheat to 425°F (220°C). Ready a 9-inch or 10-inch uncoated cake pan or a cast-iron skillet for the pizza.
- Shape the dough: Punch down the risen dough and place it on a floured surface. Pinch the edges inward to form a tight ball, then flip it seam-side down. For a 9-inch pan, roll out the dough to a 13-inch circle; for a 10-inch pan, roll to 14 inches. If it resists stretching, cover and rest 5 minutes before continuing.
- Fit dough into pan: Place the dough into the prepared pan, pressing it up against the sides with a ¼-inch overhang. Pinch the overhang to the top rim of the pan to secure it and prevent it sliding down during baking.
- Assemble pizza layers: Start by laying the sliced mozzarella or provolone evenly on the dough’s bottom. Add the cooked and drained Italian sausage, then layer the pepperoni slices. Sprinkle the grated mozzarella cheese over the top, and finally spread the pizza sauce evenly across the surface.
- Bake the pizza: Bake for 30 to 35 minutes until the cheese is melted, the pizza is piping hot in the center, and the crust is golden brown. If the crust browns too quickly, tent loosely with foil after 10 to 15 minutes. In the last few minutes, brush the crust edges with olive oil for a glossy finish.
- Rest and garnish: Remove the pizza from the oven and let it rest for 15 minutes to set. Optional: sprinkle with freshly grated Parmesan cheese and chopped basil before slicing and serving.
Notes
- Make sure the water is between 100-110°F to properly activate yeast without killing it.
- If dough is tough to stretch, letting it rest helps relax the gluten for easier shaping.
- Using a cast-iron skillet can enhance crust crispness and evenly distribute heat.
- Tent with foil if crust browns too fast to avoid burning.
- Allowing the pizza to rest before slicing helps the cheese set and improves slicing ease.
- Optional toppings like Parmesan and basil add extra flavor and freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
