New York pan pizza with Italian sausage

Ingredients for 4 servings:

• 25 ml water, lukewarm
• 80 ml olive oil
• 7 g dry yeast (1 pack)
• 1 tsp sugar
• 300 g flour
• 70 g polenta
• 2 ½ tsp salt
• Flour for the work surface
• 1.3 kg sausage meat (Italian sausage) *see description
• 550 g mozzarella or pizza cheese, grated
• 30 ml olive oil
• 1 can/n tomatoes, chopped
• 4 garlic cloves
• 2 onions
• 1 tsp sugar
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 40 minutes

For the dough, combine water, olive oil, sugar, and yeast in a small bowl and mix well. In another large bowl, combine flour, polenta, and salt. Using a mixer fitted with a dough hook, begin kneading at a slow-medium speed. Add the yeast/water mixture and continue kneading until the dough is smooth. Knead the dough vigorously by hand again on a floured surface and then form it into a ball. Return the ball to the floured bowl. Cover with cling film and let it rise for about an hour, or until the ball has doubled in size. * For the filling, prepare an Italian sausage mixture according to my recipe: https://www.chefkoch.de/rezepte/4229971685988322/Italian-Sausage-bzw-italienische-Wurst-selber-gemacht.html Brown the sausage mixture in a little olive oil at medium-high heat for 10 minutes, stirring frequently, and let it cool. Drain the liquid. For the tomato sauce, heat the olive oil over medium-high heat. Add the diced onions and sauté for 3-4 minutes, stirring frequently. Add the tomatoes, crushed garlic, sugar, and a pinch of salt. Stir the sauce thoroughly and simmer over low heat for 15-20 minutes, until it thickens and has reduced by almost half. Stir frequently. Remove from the heat and let cool. Preheat oven to 240°C (top/bottom heat). Once the dough has doubled in size, knead it again on a floured surface for 2-3 minutes. Brush a medium-sized metal pan or springform pan with 30 ml of olive oil and spread the rolled out dough into the pan with your fingers. Pull the edges up as far as you can. Pour in the meat mixture, then the tomato sauce, and finally the cheese. Bake the pizza on the middle rack at 200°C (400°F) for 45 minutes. Then remove from the oven and let cool for 5 minutes before slicing. Serve with a fresh green salad. This is the recipe for an American pizza version. It’s also a great party food and tastes great cold, too.