Ingredients
1 cup lukewarm water
2 tbsp active dry yeast
⅓ cup olive oil, plus extra for brushing
2 tbsp honey
1 tsp cream of tartar
1 lb bread flour, plus extra for dusting
28 oz tomatoes, fresh and ripe, preferably San Marzano or roma
2 tsp Italian seasoning
2 tsp parmesan cheese, grated or powdered
salt and ground black pepper, to taste
16 oz mozzarella, grated
1 cup pepperoni slices
1 cup Italian sausage, casings removed, crumbled
Preparation
In a bowl, combine the water, yeast, oil, cream of tartar, and honey.
Mix until the yeast dissolves.
Pour in the bread flour a little at a time, mixing until fully combined.
Knead it until it gets firm. Add more flour, if needed.
Continue kneading for about 10 minutes straight.
Roll it into a ball, and put it in a bowl. Brush the dough and all sides of the bowl with oil. Cover with plastic wrap.
Transfer to a dark warm area and let it rest overnight, unrefrigerated.
Preheat the oven to 400 degrees F.
Combine the tomatoes and Italian seasoning in a roasting tray.
Roast in the oven for 30 minutes.
Transfer the roasted tomatoes in a large bowl. Using a potato masher or fork, mash the tomatoes up so that there are no chunks bigger around than a quarter.
Add the salt, pepper, and parmesan cheese. Mix to combine.
After the dough has risen, coat the inside of a 10-inch springform pan (can be a deep dish pizza pan or round cake pan with straight sides as well) with non-stick cooking spray, melted butter, or oil.
Dust the work surface. Roll the dough into about 3 inches larger than the bottom of the pan, then pinch the dough up along the sides of the pan.
Put the cheese right in the middle. Add the pepperoni and sausage pieces. Pour the pizza sauce on top, then spread evenly.
Bake in the oven for about 45 minutes at 350 degrees F until the crust is starting to look brown and cheese is starting to bubble up through the sauce. The little edges of the pepperoni should also be starting to crisp and the sausage should be cooked through.
Serve and enjoy!
