Step 1

In a mixing bowl, dissolve sugar and salt into the lukewarm water.

Step 2

Add yeast, oil, and a small amount of the flour.

Step 3

Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.

Step 4

Knead until the dough comes together into a smooth ball, then STOP. If the dough is a little shaggy, that's OK.DON’T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes. *This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn’t form a ball, just take it off the hook and form into a ball)

Step 5

Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.

Step 6

Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).

Step 7

After the rise, you can use it immediately OR punch down the dough and repeat the previous step until you’re ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for up to 48 hours. Make sure dough is close to room temperature before use.

Step 8

Place a pizza stone in the bottom rack of your oven (if you're using one). Place a sheet of heavy-duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat a baking stone, so you may want to do this while your dough is rising. If you refrigerated your dough,take it out of the fridge while your oven is preheating.

Step 9

Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes (if necessary).

Step 10

Lightly grease the bottom (not the sides) of your pan with oil, shortening or high-heat cooking spray.

Step 11

Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.

Step 12

Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered.

Step 13

For traditional Italian sausage deep dish: Add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.

Step 14

Add any other ingredient that you want to protect from burning. If you don’t want your pepperoni to get crispy or charred, add it at this time. If adding basil or other herbs and spices, consider adding them now, or you can add the herbs last, along with the grated cheese.

Step 15

With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the cheese and other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.

Step 16

High moisture vegetables like peppers and onions can be put on top of or into the sauce, mushrooms are best if you add them in the last 15 minutes of baking time.

Step 17

Sprinkle grated Romano (and/or Parmesan) Cheese sparingly, like snow, over the top of the sauce.

Step 18

Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack (or on the lower rack if you are not using a stone). Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.

Step 19

Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.