- 1 cup warm tap water (110-115 degrees)
- 1⁄4 ounce active dry yeast
- 3 1⁄2 cups flour
- 1⁄2 cup course ground cornmeal
- 1 teaspoon salt
- 1⁄4 cup vegetable oil
- 1 lb mozzarella cheese, sliced thin
- 1 lb Italian sausage, removed from the casing and crumbled
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 2 garlic cloves, peeled and minced
- 5 fresh basil leaves, chopped fine
- 4 tablespoons grated parmesan cheese
Directions See How It's Made
- Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
- Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
- Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
- Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
- Punch it down and knead it briefly.
- Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the bottom of the pan.
- Let the dough rise 15-20 minutes before filling.
- Preheat the oven to 500°F.
- While the dough is rising, prepare the filling.
- Cook the sausage until it is no longer pink and drain the excess fat.
- When the dough has finished its second rising, lay the cheese over the dough shell.
- Distribute the sausage and garlic over the cheese.
- Top with the tomatoes.
- Sprinkle on the seasonings and Parmesan cheese.
- Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer.
- Lift up a section of the crust from time to time with a spatula to check its color. The crust will be golden brown when done.
- Serve immediately.