Og Cart Pizza Recipe

Activate yeast & mix

In a small bowl, combine warm water and sugar, stir to dissolve. Sprinkle the active dry yeast over the water, let sit 5–8 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a rough dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.

Knead the dough on a lightly floured surface until smooth and elastic, about 6–8 minutes total (or 4–5 minutes in mixer). Shape into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 60–90 minutes.

After rising, punch down the dough and let rest 10 minutes before shaping into a 12-inch pizza crust.

While the dough is rising, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir and simmer gently for 10–12 minutes to meld flavors, stirring occasionally. Remove from heat and set aside.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If you have a pizza steel or baking sheet, heat the same way.

Cook sausage

In a skillet over medium-high heat, add 1 tablespoon olive oil. Crumble the sausage into the pan and cook, stirring, until no longer pink and nicely browned, about 6–8 minutes. Season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the optional 1/4 teaspoon crushed red pepper. Remove from heat and transfer to a paper towel–lined plate to drain any excess fat.

Wilt the kale (optional but recommended)

In the same skillet over medium heat, add the thinly sliced kale and sauté for 2–3 minutes just until wilted and bright green. If the pan is dry, add a splash of water or a teaspoon of olive oil. Lightly season with a pinch of salt. Remove from heat and squeeze out any excess moisture with a spatula or by pressing in a sieve.

Stretch or roll the rested dough into a 12-inch round on a lightly floured surface (or use a cornmeal-dusted peel if using a stone). Transfer to a piece of parchment or a well-floured peel for easier transfer to the oven.

Spread an even layer (~3/4 cup) of the prepared tomato sauce over the dough, leaving a 1/2-inch rim for the crust. Sprinkle 1 3/4 cups shredded mozzarella over the sauce, reserving a small handful for finishing. Scatter the cooked sausage evenly over the cheese, then distribute the wilted kale across the pizza.

Top with the remaining mozzarella and sprinkle the grated parmesan evenly over the pie.

Bake on the preheated stone or baking sheet for 8–12 minutes, rotating halfway, until crust is blistered and golden and cheese is bubbling and lightly browned. Exact time will vary by oven and stone.

Remove pizza from oven. Let rest 2–3 minutes, then slice. Serve hot.