Ingredients
Scale
- 3 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water
- 1/2 cup unsalted butter, melted
- 1/4 cup olive oil
- 1 pound whole-milk mozzarella, shredded
- 1/2 pound Italian sausage (optional)
- 1/2 cup grated Parmesan cheese
- 1 (28-ounce) can crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Prepare the dough by combining dry ingredients, then adding yeast mixture, butter and oil. Knead until smooth and let rise for 1-2 hours.
- Make the sauce by sautéing garlic, then simmering with tomatoes and seasonings for 20-25 minutes.
- Assemble pizza by pressing dough into greased pan, layering cheeses first, then sausage (if using), then tomato sauce.
- Bake at 425°F for 25-30 minutes until golden brown and bubbling. Let cool 5-10 minutes before slicing.
Notes
- Dough consistency is key – it should be slightly sticky but manageable
- Use block mozzarella for best melting results
- Brush crust edges with melted butter before baking
- Let dough rest properly to develop flavor and texture
- Invest in a proper deep dish pan for authentic results
- Prep Time: 2 hours
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice (1/8 pizza)
- Calories: 580 Kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg