# What You’ll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/2 cup yellow cornmeal
03 - 1 1/4 teaspoons salt
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 1 1/4 cups warm water (about 110°F)
06 - 1/4 cup olive oil
07 - 2 tablespoons unsalted butter, melted
→ Cheese & Toppings
08 - 3 cups shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup sliced pepperoni or cooked Italian sausage (optional)
11 - 1/2 cup sliced mushrooms
12 - 1/2 cup sliced bell peppers
13 - 1/2 cup sliced black olives
→ Tomato Sauce
14 - 2 tablespoons olive oil
15 - 3 cloves garlic, minced
16 - 1 (28 oz) can crushed tomatoes
17 - 1 teaspoon dried oregano
18 - 1 teaspoon dried basil
19 - 1/2 teaspoon sugar
20 - Salt and pepper, to taste
# How-To:
01 - Combine warm water and yeast in a large bowl. Let stand for 5 minutes until foamy. Add flour, cornmeal, salt, olive oil, and melted butter. Mix until dough forms. Knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 20 minutes, stirring occasionally. Remove from heat and set aside to cool slightly.
03 - Preheat oven to 425°F. Grease a 12-inch deep-dish pizza pan or round cake pan generously with olive oil.
04 - Press the risen dough into the prepared pan, pushing it up the sides to form a high edge creating a deep-dish shape. Ensure even thickness across the bottom and sides.
05 - Sprinkle shredded mozzarella cheese evenly over the dough base. Arrange desired toppings (pepperoni, mushrooms, bell peppers, olives) over the cheese layer.
06 - Pour the tomato sauce evenly over the toppings, spreading to cover completely. Sprinkle grated Parmesan cheese over the sauce.
07 - Bake for 35–40 minutes until the crust is golden brown and the sauce is bubbling. If the crust edges brown too quickly, cover with foil for the remaining baking time.
08 - Let the pizza rest for 10 minutes before slicing to allow the layers to set. Cut into wedges and serve hot.
