Funghi & Salsiccia Recipe

Activate yeast

In a small bowl, stir warm water (about 105–110°F / 40–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

In a large bowl combine flour and salt. Make a well, add foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is very sticky, sprinkle up to 2 more tablespoons flour.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–90 minutes. Alternatively, refrigerate for a slow rise 8–24 hours and bring to room temperature before shaping.

When risen, punch down dough, divide into 2 portions for thinner crusts or keep whole for a thicker 12–14" pizza. Let rest 10 minutes before shaping.

While dough is rising, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant, do not brown.

Add crushed tomatoes, dried oregano, salt, and pepper. Stir and simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Keep warm or set aside at room temperature.

Preheat oven to highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven to preheat for at least 30 minutes. If using a baking sheet, lightly oil it.

Cook sausage

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sausage (removed from casings) and break up with a spoon. Cook until browned and cooked through, about 5–7 minutes. Transfer to a plate lined with paper towel to drain.

Sauté mushrooms

In the same skillet over medium-high heat add sliced mushrooms and a pinch of salt. Sauté until they release their liquid and become golden, about 5–7 minutes. Season with black pepper and red pepper flakes if using. Remove from heat.

Tear or slice fresh mozzarella into pieces and have chopped parsley ready.

Shape dough on a floured surface into a 12–14" round (or two smaller rounds). Transfer to a pizza peel dusted with semolina or a lightly oiled baking sheet.

Spread a thin, even layer of the tomato sauce over the dough, leaving a 1/2"–1" border for the crust. Distribute cooked sausage and sautéed mushrooms evenly over the sauce. Scatter mozzarella pieces on top.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, until crust is golden and cheese is bubbly and starting to brown. Baking time will vary with oven temperature and stone.

Remove pizza from oven. Drizzle with 1 tablespoon olive oil, sprinkle 1 tablespoon chopped fresh parsley, and add extra red pepper flakes if desired. Let rest 2–3 minutes before slicing.

Slice and serve hot. Enjoy your Funghi & Salsiccia pizza.