Ingredients:

  • 2 ½ cups all-purpose flour (312g)
  • 1 cup cornmeal (150g)
  • 1 ½ tsp salt
  • 1 tbsp sugar
  • ½ cup unsalted butter, melted (113g)
  • 1 cup warm water (240ml)
  • 2 ¼ tsp active dry yeast (1 packet)
  • 2 cups shredded mozzarella cheese (200g)
  • 1 cup Italian sausage, crumbled (approximately 150g)
  • 1 can (14 oz) crushed tomatoes (400g)
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp red pepper flakes (optional)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Olive oil for sautéing

Instructions:

  1. In a bowl, activate yeast in warm water with sugar. Let sit until frothy.
  2. In a large mixing bowl, combine flour, cornmeal, and salt.
  3. Add melted butter and activated yeast. Mix until a dough forms.
  4. Knead for 5-7 minutes until elastic. Let dough rise in a greased bowl, covered, for 1 hour.
  5. Heat olive oil in a skillet, add diced onion, and sauté until translucent.
  6. Add garlic and Italian sausage. Cook until browned.
  7. Stir in crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer for 10 minutes.
  8. Preheat oven to 475°F (245°C). Roll out dough into a large circle and press into skillet, going up the sides.
  9. Layer mozzarella cheese on the bottom, followed by sausage mixture. Pour any remaining sauce over the top.
  10. Bake for approximately 30-45 minutes until crust is golden brown and edges are crisp. Cool for 10 minutes before slicing.