Ingredients
- All-purpose flour: 3 cups
- Active dry yeast: 2 1/4 teaspoons
- Warm water: 1 1/4 cups
- Olive oil: 1/4 cup, plus more for greasing
- Salt: 1 teaspoon
- Mozzarella cheese, shredded: 3 cups
- Italian sausage, cooked and crumbled: 1 pound
- Pizza sauce: 1 (15 ounce) can
Instructions
- Step 1: In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy. Add olive oil, salt, and flour. Mix until a shaggy dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: Preheat oven to 425°F (220°C). Grease a 9-inch deep dish pizza pan. Punch down the dough and divide it into two pieces, one slightly larger than the other. Roll out the larger piece to fit the bottom and up the sides of the prepared pan.
- Step 4: Layer half of the mozzarella cheese, then the cooked sausage, then the pizza sauce, and top with the remaining mozzarella cheese.
- Step 5: Roll out the remaining dough to form a top crust. Place it over the filling and pinch the edges to seal. Cut vents in the top crust to allow steam to escape. Brush the top with olive oil.
- Step 6: Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let cool slightly before slicing and serving.
Notes
- For optimal flavor, store leftover pizza in the refrigerator, well-wrapped, for up to 3 days.
- Reheat individual slices in a skillet over medium heat for a crispy crust and gooey cheese.
- Serve with a side of fresh basil leaves and a sprinkle of red pepper flakes for a burst of flavor.
- For extra flavor, try browning the sausage with a pinch of fennel seeds before adding it to the pizza.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American