Italian Gastrobar Recipe

Activate Yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt until evenly combined.

Combine Ingredients

Make a well in the center of the dry ingredients and add the activated yeast mixture and olive oil. Mix until a dough forms.

Knead Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Let it Rise

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare Toppings

While the dough is rising, prepare your toppings. Slice the bell peppers and red onion, and crumble the cooked sausage.

Make Sauce

If desired, you can enhance the tomato sauce by simmering it with herbs like oregano and thyme for added flavor.

Preheat Oven

Preheat your oven to 475°F (245°C).

Shape the Dough

Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it into your desired shape (round or rectangular).

Add Sauce and Toppings

Spread the tomato sauce evenly over the dough, leaving a small border. Sprinkle mozzarella cheese, followed by the sausage, bell peppers, red onion, and fresh basil. Top with Parmesan cheese.

Bake

Transfer the assembled pizza onto a baking sheet or pizza stone. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbling.

Slice and Serve

Remove from the oven, let cool for a few minutes, slice, and serve hot.