Sausage Pepperoni Recipe

Sausage Pepperoni Pizza (dough + toppings)

1. 1

   Make the dough

   In a large mixing bowl combine the warm water (about 105–115°F / 40–46°C), instant dry yeast and sugar. Stir and let sit 5 minutes until the mixture is foamy. Add the flour, salt, and 1 tablespoon olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms, then knead 6–8 minutes by hand on a lightly floured surface (or 4–5 minutes in a stand mixer) until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour, a little at a time. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 60–75 minutes.

2. 2

   Prepare the sausage and vegetables

   While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sausage (removed from casings) and break up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a plate lined with paper towel to drain. In the same skillet, add the sliced onion and red bell pepper and a pinch of salt; sauté over medium heat until softened and slightly caramelized, about 6 minutes. Stir in 1/2 teaspoon crushed red pepper flakes near the end. Remove from heat and set aside.

3. 3

   Make the sauce

   In a small bowl combine 1 cup tomato sauce, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If sauce is very thick, thin slightly with 1–2 tablespoons water. This is a no-cook quick sauce—mix thoroughly and set aside.

4. 4

   Preheat oven and prepare pan

   Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you don’t have a stone, a baking sheet will work. Lightly dust a pizza peel or another inverted baking sheet with 1 tablespoon cornmeal or semolina to prevent sticking.

5. 5

   Shape the dough

   When dough has doubled, punch it down and transfer to a lightly floured surface. For a 12–14 inch pizza, press and stretch the dough into a 12–14 inch round (or use a rolling pin), leaving a slightly thicker rim. If dough resists, let it rest 5 minutes and continue. Transfer shaped dough to the cornmeal-dusted peel or prepared inverted baking sheet.

6. 6

   Assemble the pizza

   Spread a thin, even layer of the tomato sauce over the dough, leaving a 1/2-inch border. Sprinkle half (about 1 cup) of the shredded mozzarella evenly over the sauce. Distribute the cooked sausage evenly across the pizza, followed by the sautéed onions and peppers. Place pepperoni slices evenly over the top (about 18–22 slices, or to taste). Finish with the remaining 1 cup mozzarella, distributing it so the pizza will brown nicely.

7. 7

   Bake

   Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway if needed, until the crust is golden and cheese is bubbling and beginning to brown. Baking time varies with oven and stone; watch closely after 8 minutes.

8. 8

   Finish and serve

   Remove pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice into 8 pieces and serve hot. Leftover slices refrigerate up to 3 days; reheat in a hot skillet or oven for best texture.