for 8 portions
½ lb Italian sausage(225 g)
10 slices of mozzarella
½ cup freshly grated Parmesan cheese (55 g)
1 ¼ cups of water (300 ml), hot
2 ¼ teaspoons of active dry yeast
2 teaspoons of sugar
3 ¼ cups of flour (405 g)
¾ cup corn flour (105 g)
2 teaspoons of salt
2 tablespoons melted butter
1 tablespoon of olive oil
2 tablespoons of butter
1 onion, diced
1 teaspoon of salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon of sugar
795 g crushed tomatoes with basil, 1 can
For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes and oregano and sauté until golden.
Add the garlic, sugar and crushed tomatoes and simmer for about 20 minutes or until the sauce thickens.
For the dough, mix the active dry yeast, sugar and hot water and let stand for one minute.
In a large bowl, combine the flour, cornmeal and salt.
Add the yeast mixture and butter to the dry ingredients and stir until the dough forms.
Bring the dough to a floured surface and knead it until it forms a ball.
Place the dough in a large bowl drizzled with olive oil. Coat the dough with oil and cover it. Let stand for 1 hour.
Remove the dough and bring it to a floured surface.
Cut the dough in half and start working the dough, making sure it is at least 5 cm wider than your deep dish.
Wrap the remaining dough twice with plastic wrap and place it in a resealable freezer bag. Freeze for up to one month.
Preheat your oven to 215°C (425°F).
Bring your dough to your oiled and floured soup plate.
With your hands, press the dough onto the sides of your dish to make it as even as possible.
Place slices of mozzarella cheese on the dough, covering the entire bottom.
Add pieces of unwrapped Italian sausage to the mozzarella and cover with tomato sauce.
Bake in the oven for 20-25 minutes or until the crust begins to brown slightly and the cheese is melted.
Garnish with Parmesan cheese, cut and serve.