# 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
→ Tomato Sauce
08 - 2 tablespoons olive oil
09 - 3 cloves garlic, minced
10 - 1 (28 oz) can crushed tomatoes
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon sugar
14 - Salt and pepper, to taste
→ Cheese & Toppings
15 - 3 cups shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese
17 - 1/2 cup sliced pepperoni or cooked Italian sausage (optional)
18 - 1/2 cup sliced mushrooms
19 - 1/2 cup sliced bell peppers
20 - 1/2 cup sliced black olives
# How to Make It:
01 - Combine warm water and yeast in a large bowl. Let sit for 5 minutes until foamy. Add flour, cornmeal, salt, olive oil, and melted butter. Mix until a dough forms, then knead for 5–7 minutes until smooth and elastic. Place dough 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. Generously grease a 12-inch deep-dish pizza pan or round cake pan with olive oil to prevent sticking and ensure a crispy crust.
04 - Press the risen dough into the prepared pan, pushing it up the sides to form a high edge (about 2 inches tall). The dough should be thick and cover the entire bottom and sides of the pan evenly.
05 - Sprinkle shredded mozzarella cheese evenly over the dough base. Add desired toppings (pepperoni, mushrooms, bell peppers, olives) over the cheese layer, distributing them uniformly.
06 - Pour the tomato sauce evenly over the toppings, covering completely. Sprinkle grated Parmesan cheese over the sauce for additional flavor and a golden finish.
07 - Bake for 35–40 minutes, or until the crust is golden brown and the sauce is bubbling. If the crust edges brown too quickly, cover them with aluminum foil for the remaining baking time.
08 - Remove from oven and let the pizza rest for 10 minutes before slicing. This allows the cheese to set and makes serving easier. Cut into wedges and serve hot.
