Savory Sausage & Fennel Recipe

Activate yeast and mix

In a small bowl, stir the warm water (about 105-110°F) with the sugar and yeast. Let sit 5–10 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 2 tablespoons olive oil. Mix on low until a shaggy dough forms.

Knead

Knead by mixer for 6–8 minutes on medium-low (or by hand on a floured surface for 8–10 minutes) until dough is smooth, elastic, and slightly tacky but not sticky. Add small dustings of flour only if dough is too wet.

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. Punch down, divide into two equal portions, shape each into a ball, and let rest covered for 20–30 minutes before stretching.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in the tomato paste and cook 1 minute, then add crushed tomatoes, oregano, 1/4 tsp salt and 1/2 tsp sugar. Simmer gently for 10–12 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Prepare fennel: trim the fronds for garnish and slice the bulb thinly (use mandoline or sharp knife) into 1/8" slices. Mince 2 cloves garlic.

Cook sausage: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausage (break into small pieces with a spoon) and cook 4–6 minutes until browned but not fully crisped. Add the minced garlic, fennel seeds, crushed red pepper, 1/2 tsp black pepper and 3/4 tsp salt. Continue cooking another 3–4 minutes until sausage is cooked through and fennel slices are softened and slightly caramelized.

Taste and adjust: taste a small piece of sausage mixture and adjust seasoning with additional salt, pepper or red pepper flakes if desired. Remove from pan and keep warm. Reserve any rendered fat for brushing the crust if desired.

Preheat oven and stone: If using a pizza stone, place it on the middle rack and preheat the oven to highest setting (500–550°F) for at least 45 minutes so the stone is thoroughly heated. If you have a pizza steel or stone, follow same protocol. If using a wood-fired or stone oven, preheat per manufacturer instructions.

Stretch dough: On a lightly floured surface or parchment, gently stretch one ball of dough into a 12" round, leaving a slightly thicker 3/4"–1" rim. Transfer to a lightly floured pizza peel or an upside-down baking sheet lined with parchment.

Sauce and cheese: Spoon about 1/2 cup of the tomato sauce evenly over the dough, leaving the rim untouched. Sprinkle half of the fontina (about 3 oz) and half of the optional mozzarella (2 oz) evenly over the sauce.

Top with sausage & fennel: Distribute half of the cooked sausage and fennel mixture evenly across the pizza. If you reserved rendered fat, lightly brush the exposed crust with a thin smear for extra flavor and browning.

Bake: Slide the pizza onto the preheated stone and bake 7–10 minutes (time will vary with oven temperature) until crust is blistered and cheese is bubbling and lightly browned. Rotate halfway if necessary for even browning.

Finish: Remove pizza from oven. Drizzle a scant 1/2 tsp extra-virgin olive oil over the top and scatter 1 tablespoon chopped fennel fronds. Let rest 2–3 minutes, then slice. Repeat assembly and bake with the second dough ball and remaining ingredients.