Mamma's Pizza Recipe

Mix and knead

In a large bowl combine warm water, yeast and sugar; stir and let sit 1–2 minutes until yeast begins to bloom. Add flour and salt, then olive oil. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or mix with a stand mixer 4–5 minutes on medium speed).

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until roughly doubled, about 60 minutes. If time allows, you can refrigerate 8–24 hours for more flavor; bring back to room temperature before shaping.

Cook the sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Stir in tomato paste and cook 30 seconds. Add crushed tomatoes, dried oregano, red pepper flakes, salt and sugar. Bring to a gentle simmer, reduce heat and simmer 8–10 minutes until slightly thickened. Taste and adjust salt or sugar as needed. Remove from heat and let cool to room temperature before using (about 10–15 minutes).

Roast cherry tomatoes

Preheat oven to 400°F (205°C). Toss halved cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper on a small rimmed sheet. Roast for 15–20 minutes, turning once, until skins are blistered and edges caramelize. Remove from oven and set aside to cool slightly.

Cook the sausage

While tomatoes roast, heat a small skillet over medium-high heat. Crumble the Italian sausage into the pan (no added oil if sausage is fatty). Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Transfer to a paper towel–lined plate to remove excess grease.

Sauté mushrooms (optional)

Wipe out the skillet, add 1 teaspoon olive oil and heat over medium-high. Add sliced mushrooms and a pinch of salt; sauté 3–4 minutes until they release liquid and begin to brown. Remove from heat. Keep sliced red onion raw for a bit of bite, or quickly sauté 1 minute if you prefer milder onion.

Preheat oven and prepare peel/pan

Place a pizza stone or baking steel in the oven and preheat to the highest temperature your oven allows (450–550°F / 230–290°C) for at least 30–45 minutes. If using a baking sheet, turn it upside-down and preheat to 475°F (245°C). Dust a pizza peel or back of a baking sheet with semolina or flour.

Shape the dough

Turn risen dough onto a lightly floured surface. Press and stretch into a 12-inch round, leaving a slightly thicker edge for the crust. Avoid pressing out all the air — small bubbles give a better crust.

Top the pizza

Spread about 1/2 cup (adjust to taste) of the cooled housemade sauce over the dough, leaving a 1/2–3/4 inch border. Distribute 6 oz aged mozzarella evenly over the sauce. Scatter the roasted cherry tomatoes, cooked Italian sausage, sautéed mushrooms, and thinly sliced red onion evenly across the cheese. Sprinkle a light pinch of dried oregano over the toppings and brush the exposed crust edge lightly with a little olive oil.

Bake

Slide the pizza onto the preheated stone or baking steel (or onto the hot inverted sheet). Bake 8–12 minutes at high heat, rotating once halfway through, until the crust is blistered and golden and the cheese is bubbling and slightly browned. Baking time will vary with oven temperature.

Finish

Remove pizza from oven and transfer to a cutting board. Sprinkle 1/2 teaspoon dried oregano over the top and drizzle 1 teaspoon olive oil across the pizza. Let rest 2–3 minutes to set.

Slice and serve

Cut into 6 slices and serve hot. Leftovers keep well refrigerated and reheat crisply in a 400°F (205°C) oven or in a skillet.