DEEP-DISH SAUSAGE PIZZA
My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our family. -Michele Madden, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edges. Sprinkle with 1 cup mozzarella. , In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. , Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 548 calories, Fat 34g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1135mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.
DEEP-DISH SAUSAGE PIZZA
Provided by Valerie Bertinelli
Categories main-dish
Time 3h15m
Yield one 10-inch deep-dish pizza
Number Of Ingredients 23
Steps:
- For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam.
- Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down.
- Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
- For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.)
- For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain.
- Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator.
- Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan.
- Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling.
- Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top.
CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA
Provided by Emeril Lagasse
Categories main-dish
Time 3h20m
Yield 2 (12-inch) pizzas
Number Of Ingredients 17
Steps:
- Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
- Preheat the oven to 400 degrees F.
- In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
- In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
- Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
- Remove the pizza from the oven and cut into individual servings.
- In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
SAUSAGE DEEP DISH PIZZA
This hearty pizza pie is sure to become a staple in your house. Frozen bread dough is pressed into a springform pan to make an easy crust, then spread with the sauce and topped with sausage, green pepper and cheese.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 slices.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll and stretch dough into a 10-in. circle. Cover with plastic wrap; let rest for 10 minutes. Roll and stretch the dough into a 12-in. circle. Grease a 10-in. cast-iron or other ovenproof skillet; sprinkle with cornmeal. Press dough onto bottom and 1 in. up sides of prepared skillet. , Spread with pizza sauce; top with sausage, 1 cup cheese, oregano and green pepper. Sprinkle with remaining 1/2 cup cheese. Bake until crust is golden brown, 20-25 minutes.
Nutrition Facts : Calories 393 calories, Fat 16g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 1007mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein.
CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH
READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12" deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pizza/cake pan - 12" diameter by 2" in height, 1 Pizza Stone (optional, but recommended - place on bottom oven rack), Fine mesh Strainer and Bowl (for draining excess liquid from tomatoes), Large Spoon or Ladle (for spreading tomato sauce.), Sturdy mixing spoon, Stainless Steel/Plastic Bowl, and food service gloves (for kneading - optional), a wide roll of heavy duty aluminum foil, Pan Gripper and/or Pot Holders, Serving/Cutting Spatula, Extra bowl, cooking spray, plastic wrap, and a warm place (for rising dough). For a more detailed recipe with conversions for other pan sizes, & info on other styles of Chicago Pizza, Check out RealDeepDish.com
Provided by Edward Heller
Categories Pork
Time 2h53m
Yield 1 Deep Dish Pizza, 6 serving(s)
Number Of Ingredients 11
Steps:
- MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
- Add yeast, corn oil, and a small amount of the flour.
- Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
- Knead until the dough comes together into a smooth ball, then STOP. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball).
- Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
- Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
- After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
- ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
- Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
- Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
- Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
- Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
- Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
- Add any other ingredient that you want to protect from burning.
- THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
- Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
- Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
- Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
- Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
ITALIAN SAUSAGE DEEP DISH PIZZA
Johnsonville makes it easy to make your own authentic deep dish pizza with this fantastic recipe! If you're looking for a pizza pie feast, this dish is packed with mushrooms, green peppers, black olives and delicious mounds of mozzarella, Parmesan and provolone cheese. Add in your favorite Johnsonville Italian Sausage for that extra layer of goodness, and you're good to go!
Provided by Johnsonville Sausage
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook sausage links according to package directions; drain, cut into ¼-inch slices and set aside.
- In a skillet, sauté green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned.
- Remove peppers and set aside.
- In the same skillet, add remaining olive oil; sauté mushrooms over medium-high heat until lightly browned.
- Position oven rack in the lower third of the oven and preheat to 400ºF.
- Butter the bottom and sides of two 9-inch round baking pans.
- Sprinkle 2 teaspoons of cornmeal in the interior of each pan.
- Remove bread dough from tubes, unroll and press one tube of dough up sides and over the bottom of each prepared pan.
- Arrange 3 slices of provolone over dough, followed by 1 ½ cups of mozzarella and ¼ cup of Parmesan into each pan.
- Spread ¾ cup of pizza sauce over cheese layer.
- Top each pizza with half of the green peppers, mushrooms, olives and sausage slices.
- Bake at 400ºF for 30-35 minutes or until crusts are golden brown.
- Remove from oven and let rest for 5 minutes.
- Cut into wedges.
- Serve.
Nutrition Facts : Calories 315.4, Fat 23.1, SaturatedFat 11.9, Cholesterol 58.6, Sodium 713.7, Carbohydrate 8.4, Fiber 1.6, Sugar 1.9, Protein 18.8
ITALIAN SAUSAGE DEEP DISH PIZZA RECIPE RECIPE - (4.5/5)
Provided by carolync
Number Of Ingredients 12
Steps:
- Cook sausage links according to package directions; drain, cut into 1/4-inch slices and set aside. In a skillet, sauté green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned. Remove peppers and set aside. In the same skillet, add remaining olive oil; sauté mushrooms over medium-high heat until lightly browned. Position oven rack in the lower third of the oven and preheat to 400°F. Butter the bottom and sides of two 9-inch round baking pans. Sprinkle 2 teaspoons of cornmeal in the interior of each pan. Remove bread dough from tubes, unroll and press one tube of dough up sides and over the bottom of each prepared pan. Arrange 3 slices of provolone over dough, followed by 1 1/2 cups of mozzarella and 1/4 cup of Parmesan into each pan. Spread 3/4 cup of pizza sauce over cheese layer. Top each pizza with half of the green peppers, mushrooms, olives and sausage slices. Bake at 400°F for 30-35 minutes or until crusts are golden brown. Remove from oven and let rest for 5 minutes. Cut into wedges. Serve. Yield: 8 servings.
DEEP DISH PIZZA WITH SAUSAGE AND MUSHROOMS RECIPE BY TASTY
Katie and her husband recreate the dish they ate on their first date: a Chicago-style deep dish pizza inspired by Masa of Echo Park, a popular LA restaurant. The crispy cornmeal crust is the perfect vessel to hold globs of melty mozzarella cheese, sautéed mushrooms, deliciously garlicky tomato sauce, and fennel-infused sausage.
Provided by Katie Aubin
Categories Dinner
Time 2h
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the dough: Add the warm water and sugar to a large liquid measuring cup. Sprinkle in the yeast and let bloom for 5 minutes, until foamy.
- In a large bowl, whisk together the flour, cornmeal, and salt. Add the yeast mixture and melted butter, and stir with a rubber spatula until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for about 5 minutes, until the dough comes together into a soft ball and bounces back when pressed with a finger. Grease a large bowl with olive oil. Then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, 1-2 hours.
- Make the sauce: Pour the tomatoes into a fine-mesh sieve set over a bowl. Let the juices drain. Then use your hands to gently crush tomatoes and let any excess liquid drip into a bowl. Discard the juices. Transfer the crushed tomatoes to a medium saucepan and add the sugar, red pepper flakes, salt, olive oil, and garlic. Stir to combine. Bring to low boil over medium heat and cook for 15 minutes, until most of the liquid has evaporated. Remove the pot from the heat and stir in the basil. Set aside to cool while you prepare the rest of the toppings.
- Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Season with salt and remove the pan from the heat.
- Add the fennel seeds to a small dry skillet over medium heat. Toast until fragrant and starting to brown, 3-4 minutes. Transfer the fennel seeds to a cutting board and coarsely chop.
- Add the fennel seeds to a medium bowl with the Italian sausage and mix to incorporate. Transfer the sausage to a large sheet of parchment paper. Top with another sheet of parchment and roll the sausage into a 9-inch patty.
- Preheat the oven to 425°F (220°C).
- . Once the dough has risen, turn out onto a lightly floured surface. Cut the dough in half. Wrap one half in plastic wrap, place in a resealable zip-top bag, and freeze for up to 1 month.
- Generously grease a 10-inch cast iron skillet with olive oil all over the sides and bottom. Transfer the remaining dough to the pan and use your hands to press evenly against the bottom and up the sides.
- Tear the mozzarella into pieces and evenly scatter over the dough. Top with the sautéed mushrooms, then the tomato sauce. Use the parchment to place the sausage patty on top of the sauce. Sprinkle with the Parmesan.
- Place the skillet on a baking sheet to catch any drips. Then transfer to the oven and bake for 35-40 minutes, until the crust is lightly browned and the sausage is cooked through.
- Let cool slightly. Then carefully remove the pizza from the skillet, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 738 calories, Carbohydrate 78 grams, Fat 33 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams
CHICAGO-STYLE DEEP-DISH SAUSAGE PIZZA
Crumbled sausage, chopped onions, diced tomatoes, oregano-this Chicago-style deep-dish pizza's got it all. And you can make it from scratch. Here's how.
Provided by My Food and Family
Categories Pizza
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Dissolve yeast in warm water; let stand 5 min. Add flour, oil and salt; stir until mixture forms ball. Place on lightly floured surface; knead until smooth and no longer sticky. Sprinkle 2 Tbsp. Parmesan onto bottom of 12-inch deep-dish pizza pan sprayed with cooking spray. Press dough onto bottom and 1 inch up side of prepared pan.
- Brown sausage in large skillet; drain. Add onions; cook and stir 5 min. or until tender. Drain. Stir in tomatoes, tomato paste and oregano; simmer 15 min., stirring occasionally.
- Place half the mozzarella on bottom of crust; cover with half the meat sauce. Repeat layers. Sprinkle with remaining Parmesan.
- Bake 30 min. or until crust is golden brown. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 990 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 4 g, Protein 21 g
ITALIAN SAUSAGE DEEP DISH PIZZA
Johnsonville makes it easy to make your own authentic deep dish pizza with this fantastic recipe! If you're looking for a pizza pie feast, this dish is packed with mushrooms, green peppers, black olives and delicious mounds of mozzarella, Parmesan and provolone cheese. Add in your favorite Johnsonville Italian Sausage for that extra layer of goodness, and you're good to go!
Provided by Allrecipes Member
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Cook sausage links according to package directions; drain, cut into 1/4-inch slices and set aside. In a skillet, saute green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned. Remove peppers and set aside. In the same skillet, add remaining olive oil; saute mushrooms over medium-high heat until lightly browned.
- Position oven rack in the lower third of the oven and preheat to 400 degrees F. Butter the bottom and sides of two 9-inch round baking pans. Sprinkle 2 teaspoons of cornmeal in the interior of each pan.
- Remove bread dough from tubes, unroll and press one tube of dough up sides and over the bottom of each prepared pan. Arrange 3 slices of provolone over dough, followed by 1 1/2 cups of mozzarella and 1/4 cup of Parmesan into each pan. Spread 3/4 cup of pizza sauce over cheese layer. Top each pizza with half of the green peppers, mushrooms, olives and sausage slices.
- Bake at 400 degrees F for 30 to 35 minutes or until crusts are golden brown. Remove from oven and let rest for 5 minutes. Cut into wedges. Serve.
Nutrition Facts : Calories 746 calories, Carbohydrate 50.8 g, Cholesterol 101.5 mg, Fat 42.4 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 18.9 g, Sodium 2114.4 mg, Sugar 7.3 g
DEEP-DISH SAUSAGE AND TOMATO PIZZA
Categories Cheese Tomato Appetizer Bake Super Bowl Sausage Winter Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 4 as an main course
Number Of Ingredients 12
Steps:
- Make dough:
- In a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
- (Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
- Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
- While dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper to taste. Transfer sausage mixture to paper towels to drain and cool.
- Preheat oven to 500°F.
- Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.
- Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400°F. and bake 10 minutes more, or until crust is golden.
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