March 28

Sausage Pizza

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• Sausage Pizza [View Recipe]

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  Ingredients

  • [object Object]
  • 1 tablespoon cornmeal
  • kosher salt
  • 1/4 cup pesto
  • sausage and peppers (sliced)
  • 4 ounces mozzarella (sliced)
  • 1 tablespoon cheese (grated)
  • oregano
  • red pepper flakes

  Instructions

  As soon as the pizza dough is set aside to rise, we start to pre-heat the oven to 450 degrees with the pizza stone on the bottom shelf of the oven.

  When the dough is doubled in size, we remove the dough from the bowl and punch it down. We separate the dough into two balls. Each ball is spread into a flat circle on our pizza peel that is covered with half the cornmeal and a sprinkling of salt. Prior to putting the toppings on the dough, we give the peel a good shake to make sure that the dough will slide off when we put it into the oven.

  We spread half the tomato pesto on the crust. Next we layer on the sausage and peppers, mozzarella and Locatelli. We sprinkle on the dried oregano and slide the pizza into the oven on to the stone. We continue with the second pizza on the pizza peel.

  The pizzas are cooked for about 15-20 minutes (until the cheese is bubbling and the bottom of the crust is browned). We remove the pizza with tongs to a clean cutting board and serve the pizza sprinkled with hot pepper flakes.

• Pizza Dough [View Recipe]

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  Ingredients

  • 1 package yeast
  • 1 cup water (warmed in microwave (approximately 110 degrees F))
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 1/2 - 3 1/2 cups flour (divided)
  • 1 tablespoon cornmeal
  • kosher salt

  Instructions

  We begin making our dough by combining the water and the yeast in a measuring cup. After about 5 minutes, when the mixture is bubbling and foamy, we add the yeast mixture, salt, olive oil and 2 1/2 cups of the flour to the mixing bowl of our Kitchen Aid. Using the bread hook we mix on low for a minute.

  We knead the dough with our machine, on speed 2, adding additional flour as necessary. The dough should be slightly sticky, but should be able to pull off of your hands. We add a little over 3 cups of flour, a little at a time, and this takes about 7 minutes. We want the dough to be smooth and elastic.

  We then place the dough into a well greased bowl and turn the dough in the oil. We cover with plastic wrap and let rise for about 1 hour in our microwave to be draft-free. We want the dough to be doubled in size.

  As soon as the dough is set aside to rise, we pre-heat the oven to 450 degrees to get our pizza stone nice and hot.

  When the dough is ready, we remove the dough from the bowl and punch it down. We separate the dough into two balls. Each ball is spread into a flat circle on a pizza peel that is covered with half the cornmeal and a sprinkling of salt. Prior to putting the toppings on the dough, we give the peel a good shake to make sure that the dough will slide off when we put it into the oven.

  The pizzas are cooked on the pizza stone for about 15-20 minutes (until the cheese is bubbling and the bottom of the crust is browned).

• Salad with Sherry Vinaigrette