Mix the warm water, 1 TBSP of the olive oil, and yeast together in a large mixing bowl. Stir in the flour and salt and stir until a dough forms.
Form dough into a ball using your hands then knead the dough on a well floured work surface for about 5 minutes.
Coat the bottom and sides of the cast iron pan with the remaining 2 TBSP olive oil.
Form the dough into a ball then stretch or roll it out to cover the bottom of the cast iron pan. With the dough in the pan lightly brush the top of the dough with a little more olive oil.
Loosely cover the pan and set aside in a warm place to allow the dough to rise for about 1 hour.
THE SAUCE:
Add the tomatoes to a blender or food processor and pulse a few times, dont completely puree the tomatoes you want it a little chunky.
In a medium saucepan heat the oil over medium heat.
Add the garlic to the hot oil and cook while stirring until fragrant, about 5 to 10 seconds.
Add the tomatoes, oregano, basil, and salt and stir to combine.
Reduce heat to low and simmer for about 10 minutes. Take off the heat and set sauce aside.
THE TOPPINGS AND ASSEMBLY:
Preheat the oven to 475°F.
Cook the sausage in a skillet over medium heat until no longer pink, breaking it up with a spatula as it cooks, about 5 minutes. Drain sausage of fat and set aside.
Uncover the cast iron pan and spread the tomato sauce evenly on top of the dough. Sprinkle the mozzarella cheese evenly over the sauce then top the cheese with the sausage.
Place the pan in the oven and bake for about 20 minutes or until the crust is golden brown.
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