Pizza Salsiccia Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let stand 5–10 minutes until foamy.

Mix dough

In a large bowl (or stand mixer bowl), combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a spoon or dough hook until a shaggy dough forms.

Knead dough

Knead by hand on a lightly floured surface or with a dough hook for 8–10 minutes until smooth and elastic. If dough is too sticky, add up to 2 more tablespoons flour total.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1–1.5 hours, or until doubled in size.

Shape dough

Punch down the risen dough and turn out onto a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Form into tight balls, cover, and let rest 20 minutes before shaping.

Prepare sauce

While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, 1/2 tsp salt, black pepper, and red pepper flakes. Stir and simmer gently for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Keep warm off the heat.

Cook sausage

Heat a nonstick skillet over medium heat. Crumble the sausage into the skillet and cook, stirring and breaking up large pieces, until no longer pink and nicely browned, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a paper towel–lined plate to drain excess fat. If sausage is very fatty, drain skillet and wipe lightly before using for onions.

Sauté onions and peppers

In the same skillet, add a teaspoon of olive oil if needed and sauté the thinly sliced onion and roasted red pepper (or fresh bell pepper) over medium heat for 3–4 minutes until softened and slightly caramelized. Season lightly with a pinch of salt and black pepper. Remove from heat.

Preheat oven and prepare peel/pan

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza pan, preheat oven to 475°F (245°C). Lightly dust a pizza peel or cutting board with flour or semolina to assemble the pizza.

Shape and top pizzas

Working with one dough ball at a time, gently stretch or roll the dough into a 12-inch round on the floured surface, maintaining a slightly thicker rim. Transfer stretched dough to the prepared peel or pan. Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border. Distribute half of the cooked sausage over the sauce, sprinkle half the sautéed onions and peppers, and arrange half the torn mozzarella evenly. Finish with a light sprinkle (about 2 tablespoons) of grated Parmesan.

Bake

Slide the pizza onto the preheated stone or place the pan in the oven. Bake for 8–12 minutes (stone) or 12–15 minutes (pan), until crust is golden and cheese is bubbling and lightly browned. Rotate once halfway through if your oven bakes unevenly.

Finish and garnish

Remove pizza from oven, transfer to a cutting board. Drizzle with 1 teaspoon olive oil, scatter fresh basil leaves over the top, and season with salt and black pepper to taste. Let rest 2–3 minutes, then slice and serve. Repeat shaping and baking for second pizza.

Offer crushed red pepper flakes and extra virgin olive oil at the table for guests to add to their slices.