Sour Dough Pizza Dough Sausage Onion Mushroom Pizza Recipe 435

MUSHROOM AND SAUSAGE PIZZA

Steps:

• Preheat oven to 500 degrees F.
• In a medium saute pan over medium-high heat, heat olive oil and add mushrooms and garlic. Season mushrooms with kosher salt and cook until mushrooms release their juices and begin to brown, about 6 to 8 minutes.
• Lightly dust work surface with flour and roll dough into a circle, about 10 inches in diameter and about 1/2-inch thick.
• Place dough on an oven-proof splatter screen and gently spread with a thin layer of tomato sauce, leaving a 1/2-inch border along the edge. Top the dough with mozzarella, mushroom mixture, and sopressata. Sprinkle the pizza with red pepper flakes. Bake until cheese has melted and the bottom of the crust is brown and crispy, about 12 to 15 minutes. Serve immediately.
• In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

SOURDOUGH PIZZA

Steps:

• Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
• Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
• To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
• Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.

SAUSAGE MUSHROOM PIZZA

Steps:

• Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
• Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
• Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
• Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
• Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

ONION AND SAUSAGE PIZZA

Steps:

• Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside. In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low.
• Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.

SOUR DOUGH PIZZA DOUGH - SAUSAGE, ONION & MUSHROOM PIZZA RECIPE - (4.3/5)

Steps:

• My essential tools for more successful bread/pizza baking: Baking stone Parchment paper Pizza peel (or large inverted baking sheet) Dough: Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl. (I did this the night before, and returned the starter to the fridge, in a covered bowl.) Add the hot water, flour, salt, yeast, and Pizza Dough Flavor. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook. Place the kneaded dough in a lightly greased container, and allow it to rise till it's just about doubled in bulk. This might take 2 to 4 hours; it might take more. A lot depends on how vigorous your starter is. For a faster rise, place the dough somewhere warm (or increase the yeast). To slow it down, put it somewhere cool. Tip: I turn my oven to WARM for 2 minutes, then turn it off. This creates a warm and cozy place to proof dough. For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12-inch round pizza pans with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it, and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans. Cover the pan, and let the dough rise till it's as thick as you like. For thin-crust pizza made from fairly fresh starter, this may only be an hour or so. For thick-crust, using an old, little-used starter, this may take most of the day. There are no hard-and-fast rules here; it all depends on the vigor of your starter, and how you like your crust. Once you make it a couple of times, you'll figure out what time frame works for you. Note: I was hungry, and covered the dough for about 15 minutes, and it worked! For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10 x 15-inch) or half-sheet pan (18 x 13-inch), or similar sized pan; or a 14-inch round pizza pan, tilting the pan to coat with the oil. Shape the dough into a flattened disk or oval. Place it in the pan, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to fight back, cover it and let it rest for 15 minutes. Finish pushing it to the edges of the pan. Note: I shaped half the dough, free-hand, to make a smaller pizza. I drizzled olive oil onto a piece of parchment paper on an inverted baking sheet, shaped the dough free-form and then topped the dough. Topping: Equipment needed: large pan, cast-iron is my preference Cut the sausage into bite-sized pieces and cook on medium-high heat, with a little olive oil, until no longer pink. Add the red pepper flakes, if using. Shove the sausage to one side, and cook the onion until just tender, about 5 minutes. Create space for the mushrooms; drizzle with a little olive oil and cook just until tender, about 5 minutes. Set aside. Towards the end of the rising time, preheat your oven to 450°F. For a thicker crust, pre-bake the crust for about 8 minutes before topping. Top, then bake till toppings are hot and cheese is melted and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or till toppings are as done as you like. Note: I didn't pre-bake the pizza crust. Instead, I put a layer of leftover marina sauce, spread the cooked toppings and added sliced black olives Tip: I don't own a pizza peel (yet). I do own a baking stone, which means I no longer have soggy pizza crusts. I pull out the baking rack, and place the inverted baking sheet right in front. Using tongs, I grab the parchment paper and carefully transfer my pizza onto the baking stone. Works great! To remove, do the reverse. Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps keep its bottom crisp. Serve hot. Yield: one 14-inch round, or rectangular thick-crust pizza; or two 12-inch round thin-crust pizzas. King Arthur Flour tips: Be aware of some sourdough dynamics here. The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly, and tastes quite tangy. This type of crust is handy when you want to make dough in the morning, and have pizza ready for dinner. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise much more quickly. This is a great "weekend" crust, as you can shape it at 8 a.m., and have pizza for lunch.

BEST EVER PIZZA DOUGH & PIZZA SAUCE RECIPE - (4.5/5)

Steps:

• Combine the dry ingredients, starting with 3 1/2 cups of flour in a large bowl or standing mixer. Add the water and oil, and mix until the dough forms into a ball. Add additional flour as needed until the dough just starts to no longer stick to the sides of the bowl. Knead until it forms a firm ball. Cover and let rise until doubled (45 min - 1 hour). Punch the dough down and divide into two equal portions. (I put one portion in a zip-lock bag and freeze it for later use.) Pre-heat the oven to 425 degrees. On a lightly floured surface, roll the dough out to desired thickness (between 1/2 and 1/4 inch thick). Let rest 10 minutes. Top as desired and bake for 18-22 minutes. Sauce Directions: Combine all ingredients in a medium saucepan over MED-HIGH heat. When it starts to bubble, reduce the heat to LOW, and let simmer 15-20 minutes.