Pizza from scratch

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From Cook's Country, makes 2 pizzas

Submitted by Teri Brusnighan
Updated on August 29, 2022
Recipe Placeholder Image
Prep Time:
3 hrs
Cook Time:
14 mins
Total Time:
3 hrs 14 mins
Servings:
4
Yield:
2 to 12 - inch pizzas
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Ingredients

Dough

  • 2 1/2 cups flour

  • 1 T sugar

  • 1 t salt

  • 1 1/2 t yeast

  • 2 T olive oil

  • 3/4 cup + 2 T iced water

Sauce

  • 8 oz tomato sauce

  • 1 T tomato paste

  • 1/2 t Italian seasoning

  • 1/2 teaspoon fennel seeds

Sausage

  • 1 1/2 pounds ground pork

  • 1 T fennel seeds, toasted, crushed

  • 1 1/2 t sugar

  • 1 1/2 t salt

  • 1 clove garlic clove, minced or microplanes

  • 3/4 t pepper

  • 1/4 t dried oregano

Toppings

  • 1 1/2 cups full fat mozzarella, sliced or grated

  • 1/2 t oregano

Directions

  1. In food processor, load flour, sugar, salt, yeast and olive oil. Pour in iced water slowly while pulsing 60 seconds. Grease the counter with olive oil. Roll dough in oil. Shape dough into a ball and place in a greased bowl until doubled (2 1/2 hours).

  2. Combine sauce ingredients. Refrigerate until ready to use. 1/2 will go on each pizza.

  3. In stand mixer with paddle attachment combine all sausage ingredients. Let sit in fridge at least an hour.

  4. Preheat oven to 500 degrees for one hour. After rising, cut dough in half. Roll out on floured counter cut side down into a 12 inch circle. Sprinkle pizza paddle with corn meal to keep dough loose from the surface. Top with sauce then dime size pieces of raw sausage followed by cheese and oregano. Slip pizza from paddle to stone. Bake 10-14 minutes.