• 3 cups all-purpose flour (375g)
• ½ cup fine cornmeal (70g)
• 1 cup warm water (240ml)
• 2¼ teaspoons instant yeast (7g)
• 2 tablespoons sugar
• 1½ teaspoons salt
• ¼ cup unsalted butter, melted (60g)
• 2 tablespoons olive oil

• 1 lb low-moisture mozzarella, sliced (450g)
• ½ lb Italian sausage, cooked and crumbled (225g)
• 1 can (28 oz) crushed San Marzano tomatoes, drained slightly
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ¼ cup grated Parmesan
• Fresh basil, for serving

In the D'Yeast 2.5L bowl, combine the warm water, sugar, and yeast. Stir gently, cover with the lid, and select the yeast activation program on D'BakerAid. Wait until the mixture is foamy.

In the D'Dough 4.5L bowl, combine the flour, cornmeal, and salt. Add the activated yeast, melted butter, and olive oil. Mix and knead for 5–7 minutes until smooth and slightly tacky.

Cover the D'Dough bowl with the lid and select the White Dough proofing program on D'BakerAid. Let the dough proof until the program is complete and the dough has doubled in size.

While the dough proofs, combine the drained tomatoes, garlic, oregano, a pinch of salt, and a splash of olive oil in a bowl. Crush lightly with your hands or a fork — the sauce should be chunky, not smooth.

Generously grease a 9-inch deep-dish or cake pan with olive oil. Turn the dough out and press it evenly into the bottom and up the sides of the pan, about 2 inches up the wall. Let rest for 10–15 minutes.

Cheese on the Bottom

Layer the mozzarella slices directly on the dough, covering the entire bottom and slightly overlapping the sides.

Sausage and Toppings

Scatter the cooked sausage (and any other toppings you like) evenly over the cheese.

Sauce on Top

Spoon the tomato sauce over everything, spreading it to the edges. Finish with grated Parmesan.

Preheat the oven to 425°F (220°C). Bake the pizza for 25–30 minutes, or until the crust is deeply golden and the sauce is bubbling. Let rest for 10 minutes before slicing — this helps the layers set up.