The Italian Pie Combination Recipe

Mix and proof

In a large bowl or stand mixer fitted with a dough hook, combine the flour, sugar, salt and instant yeast. Add the warm water (about 100–110°F / 38–43°C) and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase to medium and knead about 6–8 minutes until the dough is smooth, elastic and slightly tacky. If mixing by hand, turn onto a floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough gently to deflate. On a lightly floured surface, shape into a ball and let rest 10 minutes. Prepare a 12-inch deep-dish or cake pan by brushing the bottom and sides with 1 tablespoon olive oil and sprinkling the coarse cornmeal evenly across the bottom to prevent sticking. Press and stretch the dough into the pan so it comes up the sides to form a rim about 1/2–3/4 inch high. If the dough resists, let rest 5 minutes and continue.

Optional egg wash

If you want a glossy rim, brush the dough rim lightly with the beaten egg just before adding fillings.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute—do not let brown. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt and black pepper. Bring to a gentle simmer, reduce heat to low and simmer, uncovered, 12–15 minutes until slightly thickened. Taste and adjust salt or pepper. Keep warm until assembly.

Preheat oven to 425°F (220°C) with a rack positioned in the lower third of the oven. If your sausage is not yet cooked, cook in a skillet over medium heat until browned and no pink remains; drain excess fat and break into crumbles. Shred the mozzarella if not pre-shredded. Drain and roughly chop the roasted red peppers and artichokes if needed.

Layering (The Italian Pie Combination)

Spread about 1/2 cup of the warm tomato sauce evenly over the bottom of the prepared dough. Dollop the ricotta in spoonfuls across the pie (about 1 cup total) and gently spread to leave some pockets of cheese. Sprinkle half of the shredded mozzarella (about 1 1/2 cups) over the ricotta. Distribute the cooked Italian sausage evenly, then add the pepperoni, roasted red peppers, artichoke hearts and black olives. Sprinkle the remaining mozzarella and the grated Parmesan evenly over the top. Spoon the remaining sauce in dollops on top (about 1/2–3/4 cup) — the layered style keeps cheese and toppings moist and gives characteristic pockets of sauce. Finish with a light dusting of freshly ground black pepper and the chiffonaded fresh basil between layers or on top.

If using beaten egg, brush crust edges now for color. Lightly cover the assembled pie with a sheet of foil (tent it so it doesn’t touch the cheese) for the first 15 minutes to prevent excessive browning. Place the pan on a baking sheet (to catch any drips) and bake at 425°F (220°C) on the lower rack for 18 minutes covered, then remove the foil and bake another 10–12 minutes until cheese is bubbly and the crust is golden and cooked through. If your pan is very deep, total bake time may be a few minutes longer; look for an internal temperature of the center near 190–200°F (88–93°C) and a crisp, golden crust.

Remove from oven and let rest 8–10 minutes to allow cheese to set slightly. Run a thin spatula around the edge to loosen, then transfer to a cutting board or slice directly in the pan. Garnish with additional fresh basil and a light sprinkle of grated Parmesan or red pepper flakes to taste.