Spicy Sausage Pizza Recipe

Activate yeast and combine

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant dry yeast. Let sit 5–7 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by machine 5–7 minutes (or by hand 8–10 minutes) until smooth and elastic.

First rise

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

Shape

Turn dough out onto a lightly floured surface, divide if making two smaller pizzas (this recipe makes one large 12–14" crust). Shape into a tight ball and let rest 10 minutes covered before rolling or stretching to desired size and thickness.

Cook sausage

While dough is rising or resting, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausage (removed from casings) and crumble with a spatula. Cook until no longer pink and starting to brown, about 6–8 minutes.

Season

Add minced garlic (finely chopped), red pepper flakes, 1 teaspoon salt and 1 teaspoon black pepper to the pan during the last 1–2 minutes of cooking. Stir to combine and cook until garlic is fragrant. Taste and adjust seasoning. Remove from heat and set aside on a paper towel-lined plate to drain excess oil.

Combine sauce ingredients

In a medium bowl, stir together crushed tomatoes, tomato paste, olive oil, dried oregano, dried basil, sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Taste and adjust seasoning. No cooking required for a quick sauce; if you prefer a thicker/more developed flavor, simmer in a small saucepan over low heat for 10–12 minutes, then cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to its highest temperature.

Stretch dough

On a lightly floured work surface or piece of parchment, stretch or roll the rested dough to a 12–14 inch round, leaving a slightly thicker edge for the crust. If making two pizzas, divide dough in half and stretch each to about 10–12 inches.

Sauce the crust

Spread an even layer of the tomato sauce over the dough, leaving a 1/2–3/4" border for the crust. Use about 3/4 to 1 cup of sauce for a large pizza depending on preferred sauciness.

Add cheese and sausage

Evenly sprinkle 2 1/2 to 3 cups shredded mozzarella over the sauced dough, leaving a little space at the edge. Distribute the cooked spicy sausage evenly across the cheese so each slice will have meat.

Bake

If using a pizza stone, transfer the pizza on parchment or a floured peel onto the preheated stone/inverted sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling and starting to brown. Baking time will vary by oven temperature and stone thickness.

Finish

Remove pizza from oven. Immediately brush the crust with 1 tablespoon olive oil and sprinkle grated Parmesan over the top. Let rest 2–3 minutes, then scatter fresh basil leaves (if using) and a light sprinkle of crushed red pepper flakes to taste. Slice and serve hot.