*Ingredients
+For the pizza crust dough:
°3 ¼ cups all-purpose flour
°½ cup yellow cornmeal
°2 ¼ teaspoons quick yeast (.25 oz package)
°2 teaspoons granulated sugar
°1 ½ tsp salt
°1 ¼ c water
°3 tablespoons unsalted butter, melted and slightly cooled, plus 4 tablespoons softened
°1 teaspoon plus 3 tablespoons olive oil
+For the pizza sauce:
°1 tablespoon olive oil
°1 tablespoon unsalted butter
°½ minced red onion
°½ teaspoon dried Italian seasoning, or oregano
°1 teaspoon of salt
°1 teaspoon of pepper
°3 garlic cloves, minced
°1 can (28 ounces) crushed tomatoes (without salt)
°1 teaspoon granulated sugar
°2 tsp chop fresh basil leaves
°1 tsp olive oil
+For top:
°1 pound Italian sausages removed from their casings
°½ cup sliced kalamata olives
°1 pound shredded mozzarella (low humidity preferred)
°⅓ cup grated parmesan
*Instructions
+To make the pizza dough:
Using a stand mixer fitted with a dough hook, combine flour, cornmeal, baking powder, sugar, salt on low speed until combined. Add water and melted butter. Mixing until mixed, about 1 to 2 min. Scrape down sides of bowl and mix again until well combined. Increase speed to medium and knead until dough is shiny and smooth and pulls away from sides of bowl, about 4 to 5 minutes.
Coat the sides and bottom of a large mixing bowl with 1 teaspoon olive oil. Transfering pizza dough to clean, oiled bowl also turning to coat. Cover with plastic wrap and let the dough rest at room temperature until almost doubled in size, about 1 hour.
+To make the pizza sauce:
While the dough is rising, prepare the pizza sauce. In a medium saucepan over medium heat, combine the tablespoon of olive oil and the tablespoon of butter. Add minced onion, crushed red pepper, Italian seasoning, salt and pepper. Cook, stirring frequently, until onion is softened, about 5 minutes. Adding garlic and cooking to fragrant, about 30 sec. Adding tomatoes also sugar also bring to boil. Reduce heat to medium-low and cook, stirring frequently, until sauce has reduced to about 2 ½ cups, about 30 minutes. Removing from the heat also adding fresh basil & olive oil. Check seasoning and add salt if needed. Cover and set aside.
+To pizza dough:
Adjust the oven rack to the lowest position and preheat the oven to 425°F. Turning dough out to a clean work surface. Rolling dough to a 15 by 12 inch rectangle. Using an offset spatula, spread the softened butter over the dough, leaving a 1/2-inch border along the edges. Starting with the shorter end, roll the dough tightly into a cylinder. With the seam side down, flatten the dough into an 18-by-4-inch rectangle. Cutting rectangle in half widthwise. Working with one half at a time, fold the dough in thirds like a business letter. Repeat with the rest of the dough and transfer the balls to the oiled bowl. Cover tightly with plastic wrap and let rise in the refrigerator until the dough has almost doubled in size, 45-50 minutes.
While the dough is rising, cook the Italian sausage in a large nonstick skillet. Break the sausage into pieces and sauté until cooked through. Drain well and set aside.
+To assemble & baking pizzas:
Coat 2 9-inch cast iron skillets or cake pans with 2 tsps of olive oil.
On a clean counter, roll one of the dough balls into a 13-inch round disk about ¼ inch thick. Roll the dough loosely around the rolling pin and transfer it to the prepared pan. Roll out the dough and press lightly into the pan, making sure to work it into the corners and about 1 inch up the sides. If the dough resists, let it rest for 5 minutes before trying again. Repeat with rest ball dough.
Sprinkle each pizza with 2 cups shredded mozzarella. Divide the sauce between the two pizzas, spreading it with the back of a spoon until it is evenly distributed over the cheese layer. Divide the cooked Italian sausage between the two pizzas, scattering it to cover the sauce. Garnish with the olives, then the Parmesan.
Baking to the crust is golden brown, for 20-30 min. If pizza is too brown, cover with foil until cooked through. Remove the pizza from the oven and let cool for 10 minutes before serving. Garnished with fresh basil leaves if wanted.
Enjoy !
