This is not a recipe for a week night after work. They take time to make, but they are worth it.
4 c. flour
3 t. cornmeal
1 3/4 t. salt
2 3/4 t. quick yeast
4 T. oil
4 T. melted butter
1 c. plus 2 T. warm water
3/4 lb. mozzarella cheese, sliced
1 lb. Italian sausage links, cooked and sliced into coin shapes
28 oz. can of diced tomatoes, drained
2 T. minced garlic
1 T. sugar
2 t. Italian seasoning
1 c. fresh grated Parmesan
First, mix all the crust ingredients together in your mixer with the dough hook. Knead for 5 minutes until the dough is smooth. Spray a large bowl with Pam and put the dough in it to rise. Cover. Let rest in a warmish place for an hour.
Spray two 9 inch cake pans with Pam. Pour 2 T. olive oil in each pan and let it coat the bottoms and half the side of the pans. Split the dough in half. Stretch each piece out into as large a circle as you can. Place in the pans. Push the dough towards the edges. Cover and let them rise for 15 minutes. Set your oven for 425. After the 15 minutes, push the dough up the sides of the pans, going all the way to the top. Cover and let rest for another 15 minutes. Then bake for 10 minutes.
While they are baking, drain the tomatoes and mix the garlic, sugar and seasonings with the tomatoes. Slice the sausages. Get out the cheeses. Remove the pizzas from the oven. Fan the mozzarella cheese out on top of the crust. Evenly distribute the sausage on top of the cheese. Then sprinkle with the tomatoes. Press down. Sprinkle with Parmesan.
Bake for 20 to 25 minutes. Remove the pizzas from the pans and place on cooling racks. Wait 15 minutes to serve.