Ingredients

Preheat oven to 425°F. Prepare a 14-inch deep dish pizza pan by oiling it with extra virgin olive oil and dusting it with cornmeal.  Roll out dough for the crust so it has a 17-inch diameter.  Place the cough in the pizza pan, centered. Unroll the Farmer’s Rope and lay it in place against the edge of the pizza pan, break of any excess length.  Bring the dough that is up the side of the pizza pan over the cheese rope and seal tightly to the crust on the bottom of the pan as close to side of pan as possible.  Brush or gently rub the crust with extra virgin olive oil.  Gently spread part or all of the tomato paste on the oiled crust.  Sprinkle herb mix over sauce.  Layer the remaining items on the pizza in the order listed.  While the exact order of the meats and vegetables is not that important, putting the broccoli florets and cherry tomatoes on last right before the fresh mozzarella is important and makes a very pretty pizza.  Bake the pizza for 20-30 minutes or until the fresh mozzarella is lightly browned and the crust is browned.  Remove the pizza from the oven and allow it to cool long enough for the cheese to set before cutting.

Regular Crust Ingredients

1 ¼ cups water
1-2 Tbsp Extra Virgin Olive Oil
1 tsp sea salt
2 cups Bread flour
½ Tbsp instant yeast

Sourdough Crust Ingredients

1-1¼ cups sourdough starter (that has been fed)
1-2 Tbsp Extra Virgin Olive Oil
1 tsp sea salt
2 cups Bread flour