| 1 |
Make the Cornmeal Pizza Dough and set aside to rise as directed. |
| 2 |
Prepare the Seasoned TOmato Pulp or Pizzeria-Style Tomato Sauce as directed and set aside to cool to room temperature. |
| 3 |
Prepare an oven as directed for depp-dish pizza and preheat it to 475 degrees F. Brush a 15-inch deep-dish pizza pan or two 9-inch pans with olive oil. |
| 4 |
Place the ball of dough in the 15-inch pan, or divide the dough into 2 equal pieces and place each in a 9-inch pan. Starting in the middle, press the dough with your fingertips to cover the bottom and about 1 inch up the sides of the pan(s), making the dough thickness as even as possible. For a traditional crust, cover with plastic wrap or a cloth kitchen towel and let the dough rise in the pan(s) for about 20 minutes before filling. For a thinner crust, skip the rising. |
| 5 |
Prick the bottom of the dough every 1/2 inch with a fork. Transfer the pan(s) to the bottom rack of the preheated oven and bake for 4 minutes. |
| 6 |
Remove the pan(s) from the oven and lightly brush the crust(s) all over with olive oil. Quickly spread the mozzarella cheese completely over the bottom of the crust(s), dividing evenly if using 2 pans, then spoon on the tomato pulp or sauce. Sprinkle with the Parmesan cheese and top with the sausage. Drizzle with olive oil. |
| 7 |
Return the pan(s) to the bottom rack of the oven and bake for 5 minutes, then move the pan(s) to a rack in the upper portion of the oven and bake until the crust is golden, the cheese is bubbly, and the sausage is cooked through, about 15 minutes longer. |
| 8 |
Remove the pan(s) to a wire rack and let stand for about 5 minutes. If baked in a pan with a removable bottom, remove the pizza and transfer to a cutting tray or board. Lightly brush the edges of the crust(s) with olive oil. Sprinkle with the parsley. Slice and serve immediately. |
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