Ingredients
Method
Activate the yeast
- In a small bowl, combine the warm water, sugar, and yeast. Leave undisturbed for 5–10 minutes, until a soft foam forms on the surface.
Prepare the dry ingredients
- In a large bowl, whisk together the flour, cornmeal, and salt until evenly combined.
Bring the dough together
- Add the melted butter and the activated yeast mixture to the dry ingredients. Stir until a cohesive, slightly tacky dough begins to form.
Knead with intention
- Turn the dough onto a lightly floured surface and knead for around 5 minutes, until smooth and elastic.
Allow it to rise
- Transfer to a lightly greased bowl, cover, and leave in a warm place for about 1 hour, or until doubled in size.
Preheat the oven
- Set the oven to **475°F (245°C)**, ensuring it is fully heated before baking.
Shape the crust
- Roll the dough into a generous circle and press it into a greased cast iron skillet, allowing it to rise slightly up the sides.
Layer the filling
- Scatter 1 cup of mozzarella evenly across the base, followed by the cooked sausage and pepperoni.
Finish with sauce
- Spoon the chunky tomato sauce over the top, spreading it gently to cover the filling.
Bake
- Place in the oven and bake for 30–35 minutes, until the crust is deeply golden and the filling is bubbling.
Rest, then serve
- Allow the pizza to rest briefly before slicing—then serve warm, each piece revealing its rich, layered interior.
Notes
For a more wholesome base, consider incorporating whole wheat flour, lending the crust a deeper, more rustic character. The toppings, too, are entirely yours to compose—tailored to taste, season, or occasion.
