INGREDIENTS

INSTRUCTIONS

FOR DOUGH
Make dough:
In a large bowl dissolve sugar in water. Sprinkle yeast over water and let
stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal,
salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead
dough on a floured surface, incorporating as much of remaining 1/4 cup
flour as necessary to prevent dough from sticking, until smooth and
elastic, about 5 minutes.
(Alternatively, dough may be made in a food processor. Proof yeast as
described above. In the food processor process yeast mixture with 2 1/4
cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a
ball, adding more water, 1 teaspoon at a time, if too dry or some of
remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead
dough by processing it 15 seconds more.)
Put dough, prepared by either method, in a deep oiled bowl and turn to coat
with oil. Let dough rise, covered with plastic wrap, in a warm place 1
hour, or until doubled in bulk.
While dough is rising, in a heavy skillet cook sausage over moderately high
heat, breaking up lumps, until no longer pink and stir in tomatoes,
oregano, and salt and pepper to taste. Transfer sausage mixture to paper
towels to drain and cool.
Preheat oven to 500F.
Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron
skillet, press dough with oiled finger until it comes 2 inches up the side
and is an even thickness on bottom. Let dough rise, covered loosely with
plastic wrap, in a warm place 15 minutes.
Sprinkle dough with half of mozzarella and top with sausage mixture and
remaining cheese. Bake pizza in lower third of an electric oven or on floor
of a gas oven for 15 minutes. Reduce oven temperature to 400F. and bake 10
minutes more, or until crust is golden.
Serves 4 as an main course.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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