Ingredients:
- 1 teaspoon of granulated sugar
- 1 packet (equivalent to 2 1/4 teaspoons) of dry yeast
- 18 ounces of all-purpose flour (approximately three and a half cups)
- Â 2 teaspoons of sea salt
- 1/8 teaspoon of cream of tartar
- 1/2 cup plus three tablespoons of corn oil, plus extra for greasing the bowl
- 1 tablespoon of melted unsalted butter
- 12 ounces of deli-style low-fat mozzarella cheese, sliced
- 1 pound of Italian sausage
- 8 ounces of thinly sliced pepperoni
- One 28-ounce can of whole San Marzano tomatoes, hand-crushed
- Grated Parmesan cheese for garnish
Directions:
Start by mixing powdered sugar, dry yeast, and 11 ounces of room-temperature water (about 80 degrees Fahrenheit) in a bowl. Let this mixture sit and bubble for 15 minutes. In another bowl, combine all-purpose flour, sea salt, and cream of tartar, whisking them together. Once the yeast mixture blooms, add it to the dry ingredients along with the corn oil.
Mix these ingredients thoroughly with a rubber spatula until you achieve a solid dough ball. Subsequently, employ a dough hook to knead the dough on low speed for roughly 90 seconds. Place the dough in a lightly oiled bowl, allowing it to double in size, which typically takes around 6 hours, and then let it rest for an additional 15 minutes.
Position the oven rack in the middle and set the temperature to 450 degrees Fahrenheit for preheating. Coat both the bottom and sides of a 12-inch cake pan generously with melted butter. Using your hands, uniformly spread roughly three-quarters of the dough across the pan’s bottom and up its sides, reserving the remainder for later use.
Following that, arrange the mozzarella slices on the bottom, extending them to reach the edges. Place even thin slices of raw sausage on one half and pepperoni slices on the other. On top, hold a handful of crushed San Marzano tomatoes, spreading them over the edges. Conclude by evenly scattering grated Parmesan cheese across the entire pizza.
Bake until the edges achieve a delightful golden hue, turning the pizza halfway through the baking process, which should require approximately 25 minutes. Afterward, allow it to rest for five minutes, and then carefully lift the pizza from the pan or cut it into slices like a pie. Savor and relish your culinary masterpiece!