Ingredients
- All-purpose flour: 3 cups
- Active dry yeast: 2 1/4 teaspoons
- Olive oil: 1/4 cup, plus more for greasing
- Warm water: 1 cup (105-115°F)
- Salt: 1 teaspoon
- Mozzarella cheese, shredded: 2 cups
- Pizza sauce: 1 (24 ounce) jar
- Italian sausage, cooked and crumbled: 1 pound
Instructions
- Step 1: In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy. Add olive oil, salt, and flour. Mix until a dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Step 2: Grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: Preheat oven to 425°F (220°C). Grease a 9-inch deep-dish pizza pan with olive oil. Punch down the dough and divide it in half. Roll out one half of the dough to a 12-inch circle. Press the dough into the prepared pizza pan, letting the edges hang over the side.
- Step 4: Layer half of the mozzarella cheese, all of the cooked sausage, and the pizza sauce into the pizza crust. Top with the remaining mozzarella cheese.
- Step 5: Roll out the remaining dough to a 10-inch circle. Place it over the filling and pinch the edges of the top crust and bottom crust together to seal. Trim off any excess dough. Cut a few slits in the top crust to allow steam to escape.
- Step 6: Bake for 25-30 minutes, or until the crust is golden brown. Let cool for 10 minutes before slicing and serving.
Notes
- Refrigerate leftover pizza in an airtight container for up to 3 days.
- For best results, reheat individual slices in a skillet over medium heat to re-crisp the crust.
- Serve each slice with a sprinkle of fresh basil or oregano for an extra burst of flavor.
- Chef's tip: To prevent a soggy crust, par-bake the bottom crust for 10 minutes before adding toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American