Sausage Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 7–9 minutes until the dough is smooth, elastic, and slightly tacky.

First rise

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

Divide & rest

Punch down the dough and divide it into two equal portions for two 12-inch pizzas (or keep whole for a single larger pizza). Shape into tight balls, place on a tray, cover, and rest for 20–30 minutes to relax the gluten before shaping.

Make quick San Marzano sauce by crushing the San Marzano DOP tomatoes by hand or pulsing briefly in a blender for a slightly chunky texture (about 3–4 pulses).

In a small bowl, stir crushed tomatoes with 1 teaspoon extra-virgin olive oil, minced garlic, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Sauce should be simple and bright — no cooking required for a fresh-style pizza sauce. Reserve until assembly.

Preheat oven and pizza stone/pan: Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 500°F (or highest safe temperature) for at least 45 minutes so the surface is very hot. If using a home oven that does not reach 500°F, preheat to 475°F.

Cook the sausage: In a skillet over medium heat, add the loose sausage meat and break up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Remove any excess rendered fat by draining on paper towels. Taste and season lightly with a pinch of salt and pepper if needed. Let cool slightly.

Prepare smoked mozzarella: If the smoked mozzarella is in a ball or log, slice or break into uneven 1/4–1/2-inch pieces. Pat lightly with paper towel if the cheese is very moist to avoid soggy pizza.

Drain peperoncini and pickled red onions: If very wet, lightly pat peperoncini and pickled red onions to remove excess brine so they don’t over-moisten the pizza.

Shape the dough: On a surface dusted with flour or semolina/cornmeal, press one dough ball from the center outward, stretching and rotating until you have a 12-inch round with a 1/2–3/4-inch rim. Avoid using a rolling pin if possible to preserve air in the edge.

Prepare peel or sheet: Sprinkle cornmeal or semolina on a pizza peel or an inverted baking sheet; brush a thin film of olive oil on the peel or pizza pan to help release and crisp the base.

Build the pizza: Transfer shaped dough to the prepared peel. Spoon 1/2 cup of the San Marzano sauce onto the center of the dough and spread in a thin, even layer leaving a 1/2–3/4-inch border. Distribute half of the smoked mozzarella pieces evenly over the sauce. Scatter half of the cooked sausage evenly. Add a few slices of peperoncini and a few pickled red onion strips distributed across the pie (these are strong flavors — distribute to balance). Sprinkle 1 tablespoon of grated Parmigiano-Reggiano over the top and finish with a light pinch (a few pinches) of fine sea salt.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F for 7–10 minutes, or until the crust is golden with some charred spots and the cheese is melted and bubbling. Baking time will vary with oven temperature and stone heat — keep eyes on it after 6 minutes.

Finish: Remove pizza from oven. Immediately drizzle about 1/2 teaspoon extra-virgin olive oil over the top and scatter fresh basil leaves if using. Add remaining pickled red onions and peperoncini on top if you prefer them brighter and less cooked. Let rest 2–3 minutes, then slice.