LOU MALNATI'S SAUSAGE CRUST PIZZA RECIPES

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
• Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
• Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
• Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Steps:

• Preheat the oven to 450 degrees F.
• Allow about 20 ounces of your favorite yeast dough to rise. You may do this if you have a proofer, or simply leave it at room temp for about 2 hours.
• Oil a round steel baking pan with a few ounce of olive oil. Press the dough on the bottom and to the sides of the pan, being careful not to tear it. Holes in the dough will create a soggy crust. Pull the dough up the sides of pan to 1 to 1 1/2 inches high.
• Place the mozzarella evenly across the dough. Top with the sausage, making sure to get the sausage all the way to the sides.
• Cover with the seasoned tomato sauce, spreading evenly and maintaining the chunks of tomatoes. Sprinkle with the Parmesan and then the Romano.
• Bake until the crust and the grated cheese turn golden brown, and the crust is firm yet flaky, 30 to 40 minutes.