Ingredients
1¼cupswarm water
2tspsugar
2¼tspactive dry yeast
3¼cupsall purpose flourplus more for dusting
¾cupcornmeal
2tspkosher salt
¼cupunsalted buttermelted and cooled
olive oilfor greasing
San Marzano tomatoes2 cans
2tspsugar
¼tspred pepper flakes
2tspkosher salt
2tbspolive oil
4garlic clovesgrated
¼cupfresh basilsliced
1tbspunsalted butter
8ozwhite mushroomsliced
kosher saltto taste
¼tspwhole fennel seeds
4ozItalian sausage
16ozmozarella cheeselow moisture, shredded
¼cupparmesan cheeseshredded
Preparation
Add the warm water and sugar to a large liquid measuring cup.
Sprinkle in the yeast and let bloom for 5 minutes, until foamy.
In a large bowl, whisk together the flour, cornmeal, and salt.
Add the yeast mixture and melted butter, and stir with a rubber spatula until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 5 minutes, until the dough comes together into a soft ball and bounces back when pressed with a finger.
Grease a large bowl with olive oil.
Then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, for 1 to 2 hours.
Pour the tomatoes into a fine-mesh sieve set over a bowl. Let the juices drain.
Then use hands to gently crush tomatoes and let any excess liquid drip into a bowl. Discard the juices.
Transfer the crushed tomatoes to a medium saucepan and add the sugar, red pepper flakes, salt, olive oil, and garlic. Stir to combine.
Bring to low boil over medium heat and cook for 15 minutes, until most of the liquid has evaporated.
Remove the pot from the heat and stir in the basil.
Set aside to cool.
Melt the butter in a medium skillet over medium-high heat.
Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
Season with salt and remove the pan from the heat.
Add the fennel seeds to a small dry skillet over medium heat.
Toast until fragrant and starting to brown for 3 to 4 minutes.
Transfer the fennel seeds to a cutting board and coarsely chop.
Add the fennel seeds to a medium bowl with the Italian sausage and mix to incorporate.
Transfer the sausage to a large sheet of parchment paper. Top with another sheet of parchment and roll the sausage into a 9-inch patty.
Preheat the oven to 425 degrees F (220 degrees C).
Once the dough has risen, turn out onto a lightly floured surface.
Cut the dough in half.
Generously grease a 10-inch cast iron skillet with olive oil all over the sides and bottom.
Transfer only one half of the dough to the pan then use hands to press evenly against the bottom and up the sides.
Tear the mozzarella into pieces and evenly scatter over the dough.
Top with the sautéed mushrooms, then the tomato sauce.
Use the parchment to place the sausage patty on top of the sauce.
Sprinkle with the parmesan cheese.
Place the skillet on a baking sheet.
Transfer to the oven and bake for 35 to 40 minutes, until the crust is lightly browned and the sausage is cooked through.
Let cool slightly.
Carefully remove the pizza from the skillet, slice, serve, and enjoy!
