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1
Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment.
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2
Give those ingredients a quick toss with your mixer on low or with a large wooden spoon
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3
Add the warm water and 1/4 cup of melted butter.
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4
On low speed, beat (or stir) the dough ingredients until everything begins to be moistened.
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5
Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes.
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6
Remove the dough from the bowl and form into a ball.
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7
Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil.
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8
Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size.
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9
lightly flour a large work surface.
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10
Remove dough from the bowl, set the bowl and aluminum foil aside (to use later).
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11
Gently punch down the dough to remove any air bubbles and roll the dough into a large 15x12 rectangle.
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12
Spread 1/4 cup of softened butter on top of the dough.
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13
Roll it up lengthwise.
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14
Fold and put back into bowl.
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15
Cover with aluminum foil and allow to rise in the refrigerator for 1 hr until puffy
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16
After the dough ball has risen in the refrigerator, it should be puffy.
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17
Roll it out on a lightly floured work surface, working it into a 12-inch circle.
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18
Using your rolling pin as a guide... place over a 12 inch cast iron skillet.
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19
Using your fingers, press the dough into the skillet.
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20
Make sure it is nice and tight fitting inside the skillet.
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21
Trim any excess dough off the edges with a small knife.
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22
Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen.
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23
Take sausage and form into small balls and cook until brown...drain and set aside
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24
Take raw ground beef and mix with 1/2 cup parmesan cheese, 2 tablespoons Italian seasoning, 1tablespoon salt.
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25
Form into little balls and cook until brown.
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26
..drain and set aside
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27
Take all veggies (if used) and saute with a small amount of olive oil until tinder
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28
For the formaggio ...soften cream cheese and add Italian seasoning , mayo, parmesan cheese, minced garlic, salt and pepper, and stir into a consistent cream sauce.... (taste as you add salt to ensure your level of flavor is achieved and sauce is not overly salty) set to side... do not refrigerate
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29
Take tomato paste and mix with pizza sauce ...set aside
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30
Now to build your pizza...spread formaggio onto dough evenly next add shredded cheese an even layer of pepperoni and next sausage/meat balls in one even layer
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31
If sauteed veggies was used mix with sauce pour evenly on top of pie ...top with more parmesan and place in oven at 420F for 25 minutes
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32
Remove from oven let sit for 5 minutes...transfer pie to plate slice and enjoy
