Sausage Pizza Recipe

Prepare oven and pan

Position oven rack to the highest position for a very hot top heat (if using a pizza stone place it on the rack now). Preheat oven to 500°F (260°C) for at least 30 minutes. If using a baking sheet, lightly coat it with 1 tbs olive oil and dust with cornmeal or semolina to prevent sticking.

Shape dough

On a lightly floured surface, stretch or roll the room-temperature pizza dough to a 12–14-inch round (or size of your pan) about 1/4-inch thick. Transfer the shaped dough to the prepared pan or a floured pizza peel. Brush the exposed rim lightly with olive oil to promote golden color.

Spoon 3/4 to 1 cup of Guy's pizza sauce into the center of the shaped dough. Using the back of the spoon, spread the sauce in a circular motion leaving a 1/2–3/4-inch border for the crust. Adjust amount to taste; avoid over-saucing to prevent sogginess.

Cook and break up sausage

Heat a skillet over medium-high heat. Add the Scimeca's Italian sausage (remove casings if necessary) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels if needed. Scatter the cooked sausage evenly over the sauced dough.

Add cheese and seasonings

Evenly sprinkle the 10 oz shredded Grande mozzarella over the pizza so it covers sauce and sausage. Finish with 1 tsp freshly ground black pepper and, if desired, 1 tsp crushed red pepper flakes for heat.

Bake

Place the pan on the preheated oven rack (or slide the pizza onto the pizza stone). Bake at 500°F (260°C) until the crust is golden and the cheese is melted and bubbling with light brown spots, 10–14 minutes depending on oven and thickness. Rotate the pan halfway through for even browning.

Finish and rest

Remove the pizza from the oven. Immediately scatter fresh basil leaves and 2 tbs grated Parmesan over the hot pizza if using. Let the pizza rest 3–5 minutes to allow the cheese to set slightly.

Slice the pizza into 8 pieces and serve hot.