One summer break a few years ago, my brother and I got into the habit of making stromboli twice a week. It started out harmlessly enough, just making use of leftover bread dough and ham combined with late-night Pizza Hut cravings. But within a few weeks, we were adding so many fatty meats and cheeses that now the very idea of stromboli makes me vaguely nauseous. So, now I stick to making regular pizza! The only topping here is sausage, but since the crust is thick and sturdy, you can pile a lot in there. For bunnies and vegetarians, sauteed baby spinach and halved mushrooms substitute for the sausage just about as well as vegetables can substitute for meat. This recipe makes enough dough for two crusts; you can halve it, but who doesn't want two pizzas?
3.25 cups unbleached all-purpose flour (16.25 ounces)
1/2 cup yellow cornmeal (2.75 ounces)
2.25 teaspoons sugar
2.25 teaspoons rapid-rise yeast
2 teaspoons salt
5 tablespoons unsalted butter
1.25 cups water
1 onion
1/4 teaspoon dried oregano
2 cloves garlic
28 ounces canned crushed tomatoes
1/2 pound mozzarella cheese
1 pound ground sausage
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
