For Crust:

2¼ cups all purpose flour, or double zero flour, plus more for dusting

¾ tsp salt

1¼ cups water, warm

1 tbsp granulated sugar

1 tbsp dry active yeast

1½ tbsp olive oil

¼ cup cornmeal

For Toppings:

15 oz tomato sauce

1 tbsp dried oregano

1 tsp dried basil

2 tbsp unsalted butter, melted

1 tbsp garlic powder

½ lb Italian sausage, or any sausage of choice, cooked, crumbled

½ cup pepperoni slices

2 cups mozzarella cheese, grated

Crust:

In a large bowl, sift together flour and salt. Combine the warm water, sugar, and yeast in another bowl and allow the yeast mixture to bloom for roughly 15 minutes.

When the mixture has already bloomed, add the yeast mixture and olive oil into the flour mixture. Mix until it forms a dough.

Cover with a damp cloth and set aside in a warm area. Allow to rise for at least 30 minutes.

Dust the working area with flour and knead the dough for roughly 10 minutes until smooth.

Cover and let rise again for 1 hour.

Preheat the oven to 400 degrees F and sprinkle a large pizza plate with cornmeal.

Dust the working area with flour and roll the dough into a circle to roughly ½-inch thick. Stretch the pizza dough to form the size of the pizza plate, leaving roughly ½-inch space from the top. Set aside.

Toppings:

In a medium-sized bowl, combine the tomato sauce, oregano, and basil. Mix until evenly incorporated.

Spread the mixture onto the dough, leaving room for a ½-inch crust.

Brush the sauce-less portion with the melted butter and sprinkle with garlic powder.

Sprinkle the pizza with sausage, pepperoni, and cheese.

Bake for 25 minutes, or until the cheese begins to bubble and turn golden brown.

Once baked, allow the pizza to rest briefly in a warm area before serving.

Slice the pizza according to your preference and serve immediately.

Sugar: 4g

:

Calcium: 176mg

Calories: 438kcal

Carbohydrates: 37g

Cholesterol: 59mg

Fat: 25g

Fiber: 3g

Iron: 3mg

Monounsaturated Fat: 10g

Polyunsaturated Fat: 2g

Potassium: 371mg

Protein: 17g

Saturated Fat: 10g

Sodium: 1008mg

Trans Fat: 1g

Vitamin A: 518IU

Vitamin C: 4mg