Ingredients
- All-purpose flour: 3 cups
- Active dry yeast: 2 1/4 teaspoons
- Warm water: 1 cup
- Olive oil: 1/4 cup + more for greasing
- Salt: 1 teaspoon
- Italian sausage: 1 pound, cooked and crumbled
- Mozzarella cheese: 2 cups, shredded
- Marinara sauce: 1 (24 ounce) jar
Instructions
- Step 1: In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy. Add flour, olive oil, and salt to the yeast mixture. Mix until a dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: Preheat oven to 425°F (220°C). Grease a 9-inch deep dish pizza pan with olive oil. Punch down the risen dough and divide it into two portions, with one portion slightly larger than the other.
- Step 4: Roll out the larger portion of dough and carefully press it into the prepared pizza pan, going up the sides to create a deep dish crust. Layer half of the mozzarella cheese, then all of the cooked sausage, followed by the remaining mozzarella cheese. Pour marinara sauce over the cheese.
- Step 5: Roll out the remaining smaller portion of dough and place it over the top of the pizza, pinching the edges to seal. Cut slits in the top crust to allow steam to escape.
- Step 6: Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let cool for 10 minutes before slicing and serving.
Notes
- Store leftover stuffed pizza tightly wrapped in the refrigerator for up to 3 days.
- For best results, reheat individual slices in a skillet over medium-low heat until warmed through and the crust is crispy.
- Serve this decadent pizza with a simple green salad to balance the richness.
- Chef's tip: Bloom your yeast properly for a light and airy crust by ensuring your warm water is lukewarm, not hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American