1 tsp granulated sugar
2¼ tsp active dry yeast , (1 packet)
18 oz all-purpose flour, (about 3½cups)
2 tsp fine sea salt
⅛ tsp cream of tartar
½ cup corn oil, plus additional for oiling the bowl
1 tbsp unsalted butter, melted
12 oz skim mozzarella , deli sliced part
1 lb Italian sausage, bulk
8 oz pepperoni, thinly sliced
28 oz San Marzano tomatoes, (1 can) crushed by hand
parmesan, grated, for topping and garnish
Mix sugar, yeast, and 11 ounces room temperature water in a bowl and let bloom for 15 minutes.
Combine flour, salt, and cream of tartar in the bowl of a stand mixer. Once the yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed,
Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof for about 6 hours until doubled in size. Punch down and let dough settle for 15 more minutes.
Position an oven rack in the middle of the oven and preheat to 450 degrees F.
Coat bottom and sides of a 12-inch cake pan or traditional Chicago-style pizza pan with melted butter. Using the hands, spread out about ¾ of the dough across the bottom and up the sides of the pan.
Cover the entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
Bake, rotating halfway through, for about 25 minutes until golden around the edge. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut the slice out of the pan like a pie.
Serve and enjoy.
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