3 tablespoons olive oil
1 packet active dry yeast
2 teaspoons sugar
1 teaspoon kosher salt
4 cups all-purpose flour
Cornmeal for dusting the pan
Pizza Sauce (recipe follows)
21⁄2 cups grated mozzarella cheese
6 slices Serrano ham
4 ounces pepperoni, thinly sliced
8 ounces Italian sausage, casings removed,chopped and fully cooked
1 cup freshly grated Parmesan cheese
Preheat the oven to 450 ̊F. Using 1 tablespoon of the oil, grease the insides of two medium mixing bowls. Set aside.
In the bowl of a stand mixer fitted with a dough hook, combine 1 cup warm water with the yeast, sugar, and the remaining oil. Let sit for 5 minutes for the yeast mixture to bloom. Add the salt and stir until combined. Add the flour and stir until the dough begins to form a ball and pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead it for 6 to 8 minutes. Divide the dough in half and place one piece in each of the greased bowls. Cover the bowls and set aside in a warm place to rise until the dough doubles in size, about 1 hour. Using your hands, punch down both doughs and knead again for 4 minutes. Return the dough balls to the greased bowls and let the dough rise for 20 minutes.
After the dough has risen again, remove one dough ball at a time to a floured surface and roll it to your desired size and thickness. Place rolled dough on an overturned preheated baking sheet or pizza pan that has been dusted with cornmeal. Bake for 5 minutes. Remove from the oven and top each pizza with 1 cup Pizza Sauce and 1 cup of mozzarella cheese. Divide the ham, pepperoni, and sausage between the two pizzas and top each with the remaining mozzarella and the Parmesan.
Bake the pizzas one at a time for 10 minutes or more, until the crust has browned and the cheese is bubbly.
yields 4 cups
2 tablespoons olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Pinch of sugar
1 (28-ounce) can crushed San Marzano tomatoes
4 ounces tomato paste
1 bay leaf
Heat the oil in a medium saucepan over medium heat, then stir in the onion, garlic, oregano, salt, and red pepper flakes. Sauté for 5 minutes, until the onion is translucent. Stir in the remaining ingredients and bring to a boil. Lower the heat and simmer, uncovered, for 1 hour. Remove the bay leaf before saucing the pizzas. Leftover pizza sauce can be stored in the refrigerator for 7 days, or in the freezer for 3 months.
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