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Homemade Deep Dish Sausage and Olive Pizza
A deep dish pizza made with a homemade cold-fermented pizza dough, homemade sausage, fresh tomato sauce, sliced green olives, mozzarella, and freshly grated Parmesan.
servings: 4
total time: 8 hours
recipe by: Frankie
Ingredients
- THE DOUGH:
- 1 1/3 cups warm water
- 1 packet active dry yeast (2 1/4 tsp or 1/4 oz)
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp salt
- 2 TBSP olive oil plus a little extra
- THE SAUSAGE:
- 1/2 pound ground pork
- 1 TBSP red wine vinegar
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground fennel seed
- 1/4 tsp crushed red pepper flakes
- THE SAUCE:
- 1 pound roma tomatoes
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- THE CHEESE AND OLIVES:
- 8 ounces mozzarella cheese, shredded
- 1/2 cup sliced green olives
- 1 ounce freshly grated Parmesan cheese
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Directions
- THE DOUGH:
- Mix the water and yeast together in a large mixing bowl. Stir in the flours and 1 tsp salt until well combined and a dough is formed.
- Knead the dough by hand for a couple minutes, just long enough to be able to form the dough into a ball.
- Spread 2 TBSP of oil into a 14-inch deep dish pizza pan or cake pan. Tilt the pan to coat the sides and bottom of the pan in the oil.
- Place the dough ball on a lightly floured surface and roll out to fit inside the pan all the way to the edges and lay the dough into the pan.
- Brush the top of the dough with 1 TBSP of oil then cover the pan and refrigerate for about 7 hours.
- THE SAUSAGE:
- Mix all the SAUSAGE ingredients together in a bowl until well combined.
- Add the sausage to a skillet over medium heat and cook while breaking up until the sausage is cooked through, about 10 minutes.
- Refrigerate the cooked sausage in a covered container until ready to use.
- THE SAUCE:
- Bring a large pot of water to a boil over medium-high heat. Use a sharp knife to score a shallow X on the bottom of each of the tomatoes. Lower the tomatoes into the boiling water and boil for 1 minute.
- Use a slotted spoon to transfer the tomatoes to a bowl then rinse under cold water until cool to the touch.
- The tomato skin should now easily peel off. Peel the tomatoes, discarding the skin.
- Roughly chop the tomatoes then add them to a saucepan over medium heat along with the salt, garlic powder, and dried oregano.
- When the sauce begins to boil reduce the heat to medium-low and simmer, occasionally, stirring and breaking up the tomatoes, for about 10 minutes.
- Transfer the sauce to a container then cover and refrigerate until ready to use.
- THE FINISHING:
- Take the dough, sausage, and sauce out of the refrigerator then preheat the oven to 475°F.
- Uncover the dough and spread the sauce evenly on top then sprinkle the mozzarella evenly on top of the sauce. Sprinkle the sausage and olives on top of the mozzarella then sprinkle the Parmesan evenly on top of everything.
- When the oven has preheated bake the pizza until cheese is bubbly and outer crust is crisp and lightly browned, 18 to 22 minutes.
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