- Composition:
°1 teaspoon granulated sugar °1 sachet (2 1/4 teaspoon) dry yeast °18 oz. flour (approximately three and a half cups) °2 teaspoons sea salt °1/eight teaspoon cream of tartar °half cup plus three tablespoons corn oil, plus more to lubricate bowl °1 tablespoon melted unsalted butter
°1 pound Italian sausage °8 oz. finely sliced pepperoni °28 oz. can full San Marzano tomatoes, pounded through hand
°Parmesan cheese, grated, for garnishing
- Instructions:
- Composition:
°1 teaspoon granulated sugar °1 sachet (2 1/4 teaspoon) dry yeast °18 oz. flour (approximately three and a half cups) °2 teaspoons sea salt °1/eight teaspoon cream of tartar °half cup plus three tablespoons corn oil, plus more to lubricate bowl °1 tablespoon melted unsalted butter
°1 pound Italian sausage °8 oz. finely sliced pepperoni °28 oz. can full San Marzano tomatoes, pounded through hand
°Parmesan cheese, grated, for garnishing
- Instructions:
Allow the sugar, yeast, and eleven oz. of room temperature (about eighty levels) water to bloom for 15 minutes in a bowl. In the bowl of a stand mixer, combine the flour, salt, and cream of tartar. When the yeast has bloomed, add the dry components to the side of the corn oil. Integrate gently with a rubber spatula until a hard ball forms.
Knead for 90 seconds on low speed with a dough hook. Transfer to a lightly oiled bowl and let aside for 6 hours to double in size. Allow the dough to rest for another 15 minutes after it has been beaten.
Preheat the oven to 450 degrees F with the rack in the center.
Melt the butter and coat the bottom and sides of a 12-inch cake pan. Spread about three-quarters of the dough on the bottom and top of the pan with your hands (save the rest for another use). Cover the mozzarella all the way to the edge. Cover one-half of the dish with a thin, uniform coating of raw sausage. Cover the other half with pepperoni. Place a handful of mashed tomatoes on top of the peak. Spread your hands out to the edge. Grate Parmesan cheese on top.
Bake for 25 minutes, flipping halfway through, until golden round edge. Allow it to rest for five minutes before gently removing the pizza from the pan or reducing your slice from the pan like a pie!
Enjoy !
