Italian sausage pizza

Prep Time: 20 minutes
Cook Time: 12–15 minutes
Total Time: 35 minutes (plus dough rise if making from scratch)
Yield: 1 large 12–14″ pizza (serves 2–4)
Difficulty: Easy to Moderate
Cuisine: Italian-American

Ingredients

For the Pizza Dough (or use pre-made dough)

• 2¼ tsp active dry yeast (1 packet)

• 1 cup warm water (110°F / 45°C)

• 2½–3 cups all-purpose or bread flour

• 1 tsp sugar

• 1 tsp salt

• 1 tbsp olive oil

For the Toppings

• 3/4 cup marinara or pizza sauce

• 1½–2 cups shredded mozzarella cheese

• 6 oz Italian sausage (mild or hot), removed from casing

• 1/4 cup thinly sliced red onion (optional)

• 1/4 cup sliced bell pepper or banana pepper rings (optional)

• 1/4 tsp crushed red pepper flakes (optional)

• Fresh basil or oregano, for garnish

Instructions

Step 1: Make the Dough (Skip if using pre-made)

1. In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.

2. Stir in salt, olive oil, and 2½ cups flour. Mix until a shaggy dough forms.

3. Knead on a floured surface for 8–10 minutes, adding more flour as needed until smooth and elastic.

4. Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).

Shortcut: Use 1 lb of pre-made pizza dough from a grocery store or bakery.

Step 2: Preheat the Oven

• Preheat your oven to 475°F (245°C).

• If using a pizza stone, place it in the oven now to heat up for at least 30 minutes.

• A sheet pan or pizza steel also works well.

Step 3: Shape the Dough

1. Punch down the risen dough and transfer to a floured surface.

2. Roll or stretch into a 12–14″ circle or oval, depending on your pan.

3. Transfer to a pizza peel (if using a stone) or directly onto a lightly oiled baking sheet or parchment.

Step 4: Assemble the Pizza

1. Spread a thin, even layer of pizza sauce over the dough, leaving a ½” border.

2. Sprinkle with shredded mozzarella cheese.

3. Dot the top with small chunks of raw Italian sausage — about grape-sized.

4. Add optional toppings like sliced onion, peppers, or a sprinkle of red pepper flakes.

Don’t overload — less is more for crisp crust and balanced flavor.

Step 5: Bake

1. Carefully transfer pizza to the oven or onto the hot stone/steel.

2. Bake for 12–15 minutes, until the crust is golden, the cheese is bubbling, and sausage is fully cooked.

3. Optional: Broil for 1–2 minutes at the end to brown the cheese and sausage tops.

Step 6: Finish & Serve

1. Let the pizza rest for 2–3 minutes.

2. Garnish with fresh basil, oregano, or a drizzle of olive oil.

3. Slice and serve hot!

Variations

• White Pizza Version: Skip the tomato sauce and use a garlic-ricotta base with sausage and spinach.

• Spicy Calabrian Style: Use spicy Italian sausage and add Calabrian chili paste to the sauce.

• Chicago Tavern-Style: Thin crust, square cut, extra crispy, and use crushed fennel seed in sausage.

Storage & Reheating

• Refrigerator: Store leftover slices in an airtight container for up to 3 days.

• Reheat: For best results, reheat in a skillet over medium heat or in a 375°F oven until hot and crisp.

• Freezing: Freeze baked slices tightly wrapped for up to 1 month. Reheat from frozen in oven.

Tips for Perfect Sausage Pizza

• Use raw sausage, not pre-cooked. It cooks and releases flavor directly onto the pizza.

• Don’t overload with cheese. It can make the crust soggy.

• High heat = crispy crust. Use a preheated pizza stone or steel for restaurant-level results.

• Try different sausages. Fennel-spiced pork, turkey sausage, or even sweet Italian work beautifully.

Nutritional Info (Per Slice, approx. 1/8 pizza)

• Calories: ~290

• Protein: 14g

• Fat: 13g

• Carbohydrates: 28g

• Fiber: 1g

• Sodium: 620mg

Varies based on toppings and cheese used.