Italian Sausage Pizza
Ingredients
- 1 1/4 cups water – warmed to 105–110°F
- 1 1/2 tsp instant yeast
- 1 tsp sugar
- 3 1/2 cups bread flour (420g)
- 2 tsp fine sea salt
- 1 tbsp olive oil – for dough
- 28 ounces canned crushed tomatoes
- 2 cloves garlic – finely grated
- 2 tbsp olive oil – divided (for sauce, greasing bowl, and brushing crust)
- 1 tsp fine sea salt
- 1 tsp dried oregano
- 1 pound Italian sausage – casings removed (~5.5 medium italian sausages)
- 16 ounces low-moisture mozzarella – shredded
- 1/4 cup parmesan cheese – finely grated
- 2 tbsp semolina flour – for dusting
Instructions
- 1.
Bloom the yeast by combining the warmed water, instant yeast, and sugar in a large bowl; let stand until foamy, 5 minutes.
- 2.
Mix the dough: Add the bread flour and 2 tsp fine sea salt to the bowl and stir until a shaggy dough forms. Add 1 tbsp olive oil (for dough) and knead on a counter until smooth and elastic, 8–10 minutes.
- 3.
First rise: Lightly oil a clean bowl with 1 tsp of the divided olive oil. Place the dough in the bowl, turn to coat, cover, and let rise in a warm spot until doubled, 60–90 minutes.
- 4.
Make the sauce: In a medium bowl, stir together the canned crushed tomatoes, garlic, 1 tbsp of the divided olive oil, 1 tsp fine sea salt, and dried oregano. Taste and adjust salt if needed; set aside.
- 5.
Cook the sausage: Heat a skillet over medium heat. Crumble in the Italian sausage and cook, stirring, until no pink remains and lightly browned, 6–8 minutes. Drain excess fat and let cool slightly.
- 6.
Preheat the oven: Set a pizza stone or steel on the top-third rack and heat to 500°F (260°C) for 45–60 minutes.
- 7.
Divide and rest: Turn the risen dough out, divide into 2 equal balls, cover, and rest 15 minutes to relax the gluten.
- 8.
Shape and top the first pizza: Dust a peel or inverted baking sheet with 1 tbsp semolina flour. Stretch one dough ball into a 12-inch round with a 0.5-inch rim. Brush the rim lightly with about 1 tsp of the remaining divided olive oil. Spread about 1 cup sauce over the dough, leaving the rim bare. Distribute half the cooked sausage, then top with 8 ounces shredded mozzarella and 2 tbsp parmesan.
- 9.
Bake the first pizza: Slide onto the stone/steel and bake until the crust is deep golden and the cheese is bubbling with some browned spots, 10–12 minutes. Transfer to a rack.
- 10.
Repeat for the second pizza: Dust the peel with the remaining 1 tbsp semolina flour. Shape, brush the rim with about 1 tsp of the remaining divided olive oil, sauce, top, and bake as in Steps 8–9 with the remaining sausage, mozzarella, and parmesan.
- 11.
Finish and serve: Let each pizza rest 2 minutes for the cheese to settle, slice, and serve hot.
Italian Sausage Pizza marries a crisp-chewy crust with a bright, herb-scented tomato sauce, savory crumbles of fennel-forward sausage, and a blanket of melted low-moisture mozzarella. The balance is key: tangy tomatoes, rich pork, and salty, milky cheese play against a lightly blistered, aromatic rim. It’s a crowd-pleasing pie that delivers bold flavor without fussy toppings, letting the dough, sauce, and sausage do the talking.
Rooted in Italian-American pizzeria culture, this topping became a staple in mid-20th-century New York and beyond as immigrant butchers popularized spiced pork sausages. As pizza spread nationwide, sausage held its place alongside plain cheese and pepperoni as a canonical choice. Today it remains a benchmark pie in slice shops and home kitchens, recognizable for its rustic crumbled meat and straightforward red-sauce profile.