Tbg Special Recipe

Activate yeast and mix dough

In a large bowl or stand mixer bowl, combine warm water, sugar and yeast. Let sit 5 minutes until foamy. Add olive oil, flour and salt. If using a stand mixer, use the dough hook and mix on low 2–3 minutes until combined, then increase speed to medium and knead 4–5 minutes until smooth and elastic. If mixing by hand, stir to combine, turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First rise

Form dough into a ball, coat lightly with 1 tsp olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape dough

After rising, punch down the dough and turn onto a lightly floured surface. Shape into a 14" round by stretching and pressing, leaving a slightly thicker rim. Transfer to a pizza peel or baking sheet dusted with cornmeal/semolina.

While the dough rises, make the sauce. In a small saucepan, heat 1 tsp olive oil over medium. Add minced garlic and saute 20–30 seconds until fragrant (do not brown). Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt and pepper. Bring to a gentle simmer, reduce heat and cook 8–10 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Cook sausage

In a medium skillet over medium-high heat, crumbled sausage into the pan. Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat on a paper towel-lined plate and set aside. Reserve a small spoonful of browned bits for extra flavor in the sauce if desired.

Sauté mushrooms

In the same skillet, add 1 tbsp olive oil and heat over medium-high. Add sliced mushrooms in a single layer and cook without moving for 2 minutes to brown, then stir and cook another 2–3 minutes until tender and golden. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and set aside to cool slightly.

Shred and measure cheeses: combine 3 cups shredded mozzarella, 1/2 cup provolone and 1/2 cup grated Parmesan in a bowl and toss gently so cheeses are evenly distributed.

Preheat oven to highest temperature (500–550°F / 260–288°C) and place a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a pizza oven follow manufacturer's instructions.

Brush the shaped pizza dough rim with 1 tsp olive oil. Spread an even layer (about 3/4–1 cup) of the prepared tomato sauce over the dough, leaving the outer 1/2–3/4" rim bare.

Evenly distribute the shredded cheese mixture over the sauced dough. Scatter cooked sausage evenly on top, followed by the sautéed mushrooms. If you like heat, sprinkle 1/4 tsp red pepper flakes evenly.

Slide the pizza onto the preheated stone or baking sheet (use the cornmeal-dusted peel). Bake 10–12 minutes at 500–550°F, or until crust is golden and cheese is bubbly and beginning to brown. Baking time will vary with oven and stone temperature.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with chopped parsley, slice, and serve.