Sausage Pizza Recipe
- 1/4 cup warm (105-115 degrees) water, plus 3/4 cup later
- 1 teaspoon sugar
- 2 1/4 teaspoon yeast (1 standard packet)
- 3 cups flour
- 1 teaspoon salt
- 1/4 cup Little Italy NYC Herbs
- 1 cup pizza sauce
- 1-2 teaspoons Porcini Mushroom Powder
- Mozzerella cheese, sausage pieces, or toppings of your choice
- Freshly grated Italian hard cheese
- fresh ground black pepper
Serves / Yields
2-4 Hungry People
This may seem like a lot of work, but believe me, after you've done it 2 or 3 times it becomes a breeze.
To make the dough -
Add 1/4 c. of warm water in a glass and add sugar and yeast. Slurry this around with a fork and wait 5 minutes or so. The mixture should start to froth and activate.
While waiting on the slurry, combine the flour, salt, and herbs in a food processor. Pulse just a few times to combine the dry ingredients. At this point add another 3/4 c. warm water to the slurry. Mix again and slowly add to the food processor while pulsing (rapidly) the dry ingredients together. You may need a few more drops (1/8 c. or so) hot water in order for the dough mixture to form a loose ball. When it does form a loose ball transfer to a lightly floured cutting board.
Knead the dough for a few minutes until it becomes a somewhat elastic ball. Place it in a lightly oiled bowl and cover for 2 hours or so to let the yeast do its thing.
After 2 hours preheat the oven to 450 degrees and place grill pan inside. Remove the dough from the bowl and put it onto a lightly floured cutting board. Cut the dough in half and roll each half around in the flour until the dough is just slightly tacky. Using a rolling pin, or wine bottle, or whatever round item you have roll each half of dough into a roughly 12-14 inch round shape.
When the oven is ready remove the grill pan and put it on a burner on the range top at full blast for 15 seconds or so. You want this grill pan to be screaming hot. Turn off the heat and add a wee bit of oil, just enough to coat the pan as you are swirling it around. Put 1 rolled out round of dough in the pan and press down while conforming it to the edges of the pan. You should hear some sizzling action and even feel it under your palms as you press down. Use a fork and make many "stabs" all over the dough. This will result in a very thin, cracker-like crust. Sauce the crust, but not too much. Lightly dust the sauce with the mushroom powder. Add cheese and then sausage. Bake for 15 minutes, no peeking!
As soon as it comes out of the oven add freshly grated cheese and freshly ground pepper to taste. Let it rest for 5 minutes or so and then slice and serve.
The dough recipe makes 2 pizzas. If I only need one pizza I'll still roll out the other half of dough and then fold it in half, then fold it in half again and put it in a sealable plastic bag and keep it in the fridge for tomorrow's pizza. It will work just as well the next day.
I make little sausage balls and par-bake them in a 350 degree oven for 10 minutes before adding them on the pizza. That being said, feel free to add any sort of toppings you'd like to the crust. But keep in mind that this is a very thin crust pizza so the fewer toppings the better. Instead of making a "Deluxe" pizza maybe make one with sausage and green pepper and the other with pepperoni and onion, etc. The possibilities are endless.
Pretty soon you'll completely resist making frozen pizza and find it very hard to shell out $20 or so for decent carry out pizza.