*Ingredients
°1 teaspoon granulated sugar
°1 pack active dry yeast
°18 ounces flour (about 3 1/2 cups)
°2 tsp sea salt
°1/8 tsp cream of tartar
°1/2 cup plus 3 tablespoons corn oil, plus extra for oiling the bowl
°1 tsp melt butter
°12 ounces sliced part-skim mozzarella
°1 pound Italian sausage
°8 oz sliced pepperoni
°One 28-ounce can of whole, hand-crushed San Marzano tomatoes
°Grated parmesan, to garnish and garnish
* Directions
Combine sugar, yeast and 11 ounces of room temperature water (about 80 degrees) in a bowl and let rise for 15 minutes. mix flour, salt 6 cream in bowl of stand mixer. Once the yeast has bloomed, add to the dry ingredients along with the corn oil. Mix gently with a rubber spatula until a rough ball forms.
Knead at low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and let rise until doubled in size, about 6 hours. Degas and let the dough rest for another 15 minutes.
Place an oven rack in the middle of the oven and preheat to 450 degrees F.
Coat the bottom and sides of a 12-inch cake pan or traditional Chicago-style pizza pan with melted butter. Using your hands, spread about three quarters of the batter over the bottom and sides of the pan (save the rest for another use). Cover the entire bottom with mozzarella, right up to the edge. Covering half with thin, even layer raw sausage. Covering other half with pepperoni. Garnish with a few handfuls of crushed tomatoes. Spread the hands to the edge. Sprinkle the top evenly with grated Parma.
Bake, turning halfway through, until golden brown around the edges, about 25 minutes. Let sit for about 5 minutes, then gently lift the pizza out of the pan or simply cut your slice out of the pan like a pie!
Enjoy !
