Deep-Dish Pizza

Crust

• plain flour400 g
• fine cornmeal50 g
• dried yeast7 g
• caster sugar1 tsp
• salt1 tsp
• water250 ml
• butter40 g
• olive oil2 tbsp
• butter50 g

Filling

• low-moisture mozzarella400 g
• Italian sausage400 g
• crushed tomatoes800 g
• garlic cloves2
• dried oregano1 tsp
• caster sugar1 tsp
• Parmesan40 g
• salt
• black pepper

Crust

1. 01

   Melt 40 g of the butter and let it cool a little. Mix the flour, the cornmeal, the yeast, the sugar, the salt, the lukewarm water and the melted butter into a soft dough. Knead for 3 minutes, cover and leave to rise for 1 hour. Meanwhile, set the other 50 g of butter out to soften.

2. 02

   Roll the dough into a rectangle, spread with the 50 g of softened butter, roll up like a Swiss roll, fold into thirds, and chill for 30 minutes. This makes it flaky.

Sauce and assembly

3. 03

   While the dough chills, drain the crushed tomatoes in a sieve and crush the garlic. Simmer the tomatoes with the garlic, the oregano and the sugar for 10 minutes, then season with salt and pepper.

4. 04

   Heat the oven to 220°C. Oil a 30 cm deep pan or cast-iron skillet with the olive oil.

5. 05

   Roll the dough out and press it into the pan and 4 cm up the sides.

6. 06

   Slice the mozzarella and layer it over the base, then press the raw sausage meat, skins removed, in a single flat layer over the cheese.

7. 07

   Spoon over the thick tomato sauce, then grate the Parmesan and sprinkle it over.

8. 08

   Bake for 30 to 35 minutes until the crust is golden and the sausage is cooked through with no pink left (75°C in the centre). Rest for 10 minutes before cutting.