Ingredients:
For the Dough:
2 1/4 tsp active dry yeast
1 1/4 cups warm water
2 tsp sugar
3 1/4 cups all-purpose flour
1/2 cup cornmeal
1/2 tsp salt
1/2 cup melted butter
2 tbsp olive oil
For the Filling:
1 lb Italian sausage, cooked and crumbled
2 cups shredded mozzarella cheese
1 1/2 cups crushed tomatoes
1/2 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
Salt and pepper to taste
Instructions:
Activate the Yeast: In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
Make the Dough: In a large mixing bowl, combine flour, cornmeal, and salt. Pour in the yeast mixture and melted butter, and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Let it Rise: Place the dough in an oiled bowl, cover it, and let it rise in a warm area for about 1 hour or until doubled in size.
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare the Filling: While the dough is rising, cook and crumble the Italian sausage in a pan. Set aside.
Assemble the Pizza: Once the dough has risen, punch it down and roll it out to fit a greased deep-dish pan or cast-iron skillet (about 10-12 inches in diameter). Press the dough up the sides of the pan.
Layer the Filling: Start with a layer of mozzarella cheese at the bottom, then add the cooked sausage on top. Pour the crushed tomatoes over the sausage, spreading them evenly. Sprinkle the Parmesan cheese, oregano, basil, garlic powder, salt, and pepper on top.
Bake: Place the deep-dish pizza in the preheated oven and bake for 25-30 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Cool and Serve: Let the pizza cool for about 5 minutes before slicing. Garnish with fresh basil if desired.
Prep Time: 20 minutes (plus 1-hour dough rising) Cook Time: 25-30 minutes
Servings: 4-6
