Directions: |
Directions:If you are using active dry yeast, combine the yeast in the water and let sit for 5 minutes. For instant yeast, you can just combine the yeast with the dry ingredients.
In a large bowl or the bowl of your stand mixer fitted with a kneading hook, combine 1 cup of the flour, cornmeal and instant yeast (if using instant). Add the water (or yeast/water if using active dry yeast), olive oil and honey or sugar. Stir until moistened. Add more flour in 1/4 cup increments until you achieve a soft dough that is neither sticky or stiff. Remove dough to a well-oiled large bowl and let rise at room temperature for 1 hour.
Preheat oven to 425° F. Grease the bottom and sides of cast-iron frying pan with olive oil and lightly dust with additional cornmeal.
When dough is ready, scrape onto a well-floured surface (dough will seem sticky at this point, but will be fine with the additional flour on the counter. With a rolling pin, roll dough into a circle a little bigger than the bottom of your skillet. If it's sticky, dust with more flour as needed. Transfer dough to prepared cast-iron frying pan and press into bottom and up the sides about 2/3 of the way up. Cover bottom of pizza completely with a generous layer of mozzarella cheese. Top with sausage and then chopped basil leaves. Top with all of the pizza sauce and sprinkle top generously with freshly-grated Parmesan cheese. *You don't want your crust to extend too much higher than your filling, or the exposed part at the top will overcook. If it extends too high once your filling is in, push or crimp it down to closer to the level of your filling.
Bake in pre-heated 425° F. oven for about 30 minutes. Check at 30 minutes. If crust is dark enough, cover loosely with a sheet of tinfoil and cook about 10 minutes longer, to be sure the crust is cooked. Remove from oven and allow to cool in pan for 5 minutes. Using a spatula, carefully remove pizza to a cutting board and cut into pieces with a sharp knife. |
This recipe for Pizza Dough for One Deep Dish Pizza is from