Makes one 10- to 12-inch pizza
1 ball of Pizza Dough, shaped and waiting on a floured peel (page 26)
70 grams (¼ cup) Basic Tomato Sauce (page 34)
50 grams (about ¼ cup) Pork Sausage (page 124)
50 grams (about 1 3/4 ounces) fresh mozzarella, pulled into 5 clumps
40 grams (heaping ½ cup) thinly sliced cremini mushrooms
15 grams (about 1/8 cup) thinly sliced red onion, separated into ribbons
Pinch of chili flakes
Pinch of fine sea salt
1. Put the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an electric variation, see page 18.)
2. With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Place the sausage in small mounds around the pizza. Distribute the mozzarella over the pie. Arrange the mushrooms and onion evenly on top. Sprinkle evenly with the chili flakes and salt.
3. With quick, jerking motions, slide the pie onto the stone. Broil for 3½ to 4 minutes under gas (somewhat longer with an electric oven; see page 18), until the top is bubbling and the crust is nicely charred but not burnt.
4. Using the peel, transfer the pizza to a tray or serving platter. Slice into wedges and serve immediately.
11 comments
rickyferrer says:
Mar 20, 2012
This looks delicious! Can’t wait to try.
Henry says:
Jun 21, 2012
- We LOVE calzones in our house and these look SO good! I’ve auclalty discovered that using Pillsbury dough works pretty well too when I’m too lazy to make my own!August 4, 2009 11:21 pm[]Annie Reply:August 5th, 2009 at 2:07 amHi Cookie,Yeah, ever since trying this recipe for homemade dough, I’ll never be able to use store-bought again. It is just too good! Plus, since it is just as good after being frozen, it’s easy to always have some on hand. Annie[]
Rolas says:
Jul 25, 2012
All the recipeos of pizza need yeast or bnakig powder for the rising action of the dough. However, you can substitute for bnakig powder by the following method:For each 1 teaspoon bnakig powder called for in a recipe, use:1/4 teaspoon bnakig soda plus 1/2 teaspoon cream of tartar; or youmay use 1/4 teaspoon bnakig soda plus 1/2 cup buttermilk, sour cream.PIZZA CRUST CRUST:1 c. warm water1 pkg. yeast1/2 tsp. sugar3 c. flour1/2 tsp. saltGarlic powder or saltPIZZA SAUCE:1 (8 oz.) tomato sauce1/2 tsp. basil1/2 tsp. oreganoCombine warm water, yeast and sugar. Let stand 10 minutes. Add salt and approximately 3 cups flour. Mix and knead together. Grease bowl and let dough rise for 30 minutes.SAUCE: Combine tomato sauce, basil and oregano. Sprinkle crust with garlic powder or garlic salt. Add sauce, other pizza ingredients and cheese. Bake at 425 degrees for 15 minutes. Then broil until desired color.mar
Zaidan says:
Jun 20, 2012
- Those are great for lunch/dinner at work. They’d travel so well!And anethor question: At what point do you freeze the pizza dough? Before or after its original rise time? Thanks!August 4, 2009 11:13 pm[]Annie Reply:August 5th, 2009 at 2:09 amHi Abby,You can freeze the dough after dividing it into two portions. Wrap it tightly in plastic wrap (I usually do two layers) and immediately pop it into the freezer. Then, just let it thaw in the fridge the day you want to use it. I usually set it out on the counter to warm up about 30 minutes or so before I begin shaping (and sometimes give a very brief zap in the microwave on low power if it is still chilled). Hope that helps! Annie[]
Ethio says:
Jul 25, 2012
You need some sort of leavening. Baking pdoewr can be substituted with other pantry ingredients. Keeping in mind that a chemical rise dough is a biscuit dough (like UNO thick crust). You can make a biscuit dough with baking soda and cream of tartar or baking soda and buttermilk.If you have none of these, then all you can make is a unleavened bread and it is not the best base for a pizza but it can be done. Here’s what to do if you do not have the aboveMake the dough as you would for pizza but with twice the oil.Roll out unleavened dough very thin, (1/8 ) to make a cracker type crust, no larger than a dinner plate, for strength, since they’re thin.. Prick the crust all over with a fork, lay out on an oiled cookie sheet with cornmeal to stop sticking.Precook a little in a 300degree oven til set but not brown,Cover with toppings and bake in a 400F oven til toppings are brown.
Vina says:
Oct 30, 2012
This page had a lot of interesting irotnmafion on it. You know I have been to this site over and over now, off and on. I have yet to make a comment, so I thought I’d drop you a line I really appreciate the work you do on here always providing great content! This one’s going to facebook!
marjaneh Esfahani says:
Jun 20, 2012
It’s great!
I’m going to make it.
thanks
marjaneh
Belen says:
Jul 25, 2012
Don’t use your bread flour, just use the self raising flour. It just has salt and bankig powder in it. It wont be as chewy, but it will raise. If it is too old it will not. The sodium bicarbonate in the bankig powder is what makes it raise. The bicarb has a shelf life. If that self raising flour that you have is like 2 years old, throw it out and use bread flour. It won’t taste right or have the right texture, but it will still be eatable and chewy. One last thing Bakers have been putting ascorbic acid in ARTISAN type loaves for many years now to make holes inside the crumb. If you have vitamin c tablets, you have ascorbic acid. Just crush up about 1/2 tsp for a 1 lb loaf recipe and sift it into your bread flour.Good luck!
Kyle says:
Oct 30, 2012
Pizza Dough (With No Yeast)Ingredients2 cups flour2 teaspoons bkanig powder1 teaspoon salt2/3 cup milk1/4 cup salad oil2 tablespoons salad oilDirections1Heat oven to 425b0F.2Measure ingredients (except 2nd amount of salad oil) into a bowl.3Stir vigorously until mixture leaves the side of the bowl.4Gather dough together and press into a ball.5Knead dough in bowl 10 times to make smooth then divide dough in half.6On lightly floured surface roll each half into a 13-inch circle.7Place on pizza pan.8Turn up edges 1/2 inch and pinch.9Brush circles with remaining 2T of salad oil.10Add toppings and bake for 20-25 minutes or until it looks done.
breakers54 says:
Dec 8, 2012
I found your site via google thanks for the post. I will bookmark it for future reference.
Maddy says:
Dec 26, 2012
For this and all the other pies containing sausage, is the sausage browned before topping or placed raw on the pie?