# Ingredients list:
→ 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 (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 can (28 oz) 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
# Steps:
01 - Combine warm water and yeast in a large bowl. Let stand 5 minutes until foamy. Add flour, cornmeal, salt, olive oil, and melted butter. Mix until dough forms, then knead 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour until doubled in size.
02 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic 1 minute until fragrant. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer 20 minutes, stirring occasionally. Remove from heat and cool slightly.
03 - Preheat oven to 425°F. Generously grease a 12-inch deep-dish pizza pan or round cake pan with olive oil.
04 - Press risen dough into the prepared pan, working dough up the sides to create a high edge. Ensure even thickness across the bottom and sides.
05 - Spread shredded mozzarella evenly over the dough base. Arrange pepperoni, mushrooms, bell peppers, and olives over the cheese layer.
06 - Pour tomato sauce evenly over toppings. Sprinkle grated Parmesan over the sauce layer.
07 - Bake 35–40 minutes until crust is golden brown and sauce is bubbling. If crust browns too quickly, cover edges with foil for the remainder of baking time.
08 - Let pizza rest 10 minutes before slicing to allow layers to set. Cut into wedges and serve hot.
