Perhaps a departure from traditional pizza, but one I've grown fond of. The crust for this pizza is heavy and brings a great texture to the game, I go with crumbled sausage for the meat, but that's the beauty of pizza, make it the way you like
Crust
1 cup warm water
2¼ tsp yeast
1 tsp sugar
2¾ cups all-purpose flour
½ cup medium grind cornmeal
1½ tsp kosher salts
⅛ tsp cream of tartar
⅓ cup plus 2 Tbsp vegetable oil
Toppings
Mild Italian sausage, uncooked
Deli-style low moisture mozzarella cheese and/or Deli-style sliced Provolone cheese
Parmesan Cheese
Stir sugar into the warm water and add yeast; let bloom for 10 minutes until foamy.
In a separate bowl, combine flour, cornmeal, kosher salt, and cream of tartar and whisk together.
In a stand mixer combine the dry ingredients with the frothy yeast mixture and add vegetable oil.
Using a dough hook, stir the mixture on low speed for 1-2 minutes until dough is off the side of the bowl, then put speed to medium for 7-8 minutes to knead until smooth and elastic. If the dough is too hydrated, lightly flour a cooking surface and knead by hand for an additional 1-2 minutes until consistency is soft and tacky, but not sticky.
Stretch dough into a ball and put it into a lightly oiled bowl, tossing to make sure it’s fully covered in oil. Cover the bowl with plastic wrap and sit out at room temperature for 60-90 minutes, or until it has doubled in size.
After dough has risen, lubricate a 12-inch cast iron skillet with vegetable oil. Grease your hands and coax the dough out of the bowl and into the pan. Push into the shape of a pizza by stretching and pushing the dough up to the sides of the pan. Let rest under cover of plastic wrap for 20-30 minutes to let gluten relax.
After rest, press dough to sides of the pan, and it should easily hold its shape.
Lay down a layer of raw mild Italian sausage into a nice even layer, before the cheese.
Place a layer of deli-style sliced Provolone cheese on top next, then follow with a thick layer of low moisture mozzarella. You can choose to go with one type of cheese, your choice, either/both is good.
Generously top cheese with tomato sauce until cheese is hidden. Then, sprinkle pre-grated parmesan on the sauce and drizzle olive oil on both the sauce and around the edge of the crust.
Put into 425°F oven for 25-35 minutes, rotating once during baking until cooked through. Run a thin spatula around the outside edge to make sure that there’s no sticking. Slide pizza out the pan and wait at least 10 minutes before cutting and serving pizza. Enjoy!