To make pizza dough:
Bread machine directions: I always make my pizza dough in a bread machine. Add 1 1/2 cups water, 1/4 cup olive oil, 3 2/3 cups unbleached all-purpose flour, 1/3 cup yellow cornmeal, 1 teaspoon salt and 2 teaspoons of SAF yeast to bread machine and set it to the pizza dough cycle and hit start.
When dough is done in the machine, remove immediately and lay out onto a floured surface. Roll and knead for a few minutes. If dough is too sticky, add more flour on top as needed. After kneading for a few minutes and dough is silky, but smooth, place a damp towel over the ball of dough and let rest for 30 minutes or until dough has increased in size by about 25%.
Roll out your dough immediately to the size you need or you may place in a sealed plastic bag in the refrigerator for up to 24 hours. If you refrigerate, let sit out for 20 minutes prior to rolling out for your pizza.
To make pizza filling:
Saute the italian sausage, onion and garlic in a saute pan until meat has browned. Drain fat off and set aside.
In a mixing bowl, add the romano and mozzarella cheeses, dried oregano and fresh basil . Stir together until mixed.
Putting together your pizza:
Prior to using your pizza pan, preheat it in the oven at 400 degrees for a few minutes to warm up the pan, then remove it and let it come down a little in temperature before you roll out your dough into the pan. The point of this is so that you are not using a cold pan to start off with, but rather a warm pan.
Once pan has been pre-heated, but has cooled off enough to work with, brush olive oil on inside of the pizza stone or springform pan. Roll out pizza dough to fit into either a deep dish pizza stone or a springform pan. Your dough should cover the bottom and up the sides of the pan. Let the dough rest in the pan for 10 minutes before layering in the ingredients. Add 2/3 of your cheese mixture into the pizza pan. Follow with all of the tomato sauce, then all of the sausage mixture and then the chopped tomatoes. Finally top your tomatoes with the remaining cheese.
Bake your pizza at 400 degrees for 15 minutes and then another 40-45 minutes at 350 degrees. When finsihed your crust should look golden brown.
Let pizza rest for 10 minutes before slicing into it. Enjoy !
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (498g)|
|Recipe Makes: 6|
|Calories from Fat: 492 (40%)|
|Amt Per Serving||% DV|
|Total Fat 54.6g||73 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 134mg||41 %|
|Sodium 1557.6mg||54 %|
|Potassium 827.6mg||22 %|
|Total Carbohydrate 126.1g||37 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 119g|
|Protein 55.1g||79 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1226
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