Chef Jess Pike's Pizza
From Chef Jess Pike, Aurora, Wisconsin
Homemade crust topped with mushrooms, mozzarella and Becco's sausage. Makes two large crusts and one medium crust.
Ingredients
- 2 cups water, heated to 115°F to 120°F
- 2 packages dry yeast (fresh yeast is even better)
- 1 tsp. salt
- 3 cups all-purpose flour
- 3 cups bread or high-gluten flour
- 3 tbsp. olive oil
- 2 tbsp. sugar
- 1 lb. Becco's bulk sausage, lightly browned in a skillet
- 1 lb. fresh mushrooms, sliced
- 1 (8 oz.) can tomato sauce, seasoned with basil and garlic to taste
- 1 lb. mozzarella cheese, shredded
- 3 oz. grated Parmesan blend
Directions
- Warm the mixer bowl and dough hook first. This step is important. Fill the bowl with hot water, with the hook inside, for 2 to 3 minutes, then empty it. Use a thermometer to make sure the measured water is between 115°F and 120°F.
- Put the measured water, yeast, sugar and salt in the bowl. Give it a stir, then leave it alone until it is foamy, about 8 minutes.
- Add the flour and mix at low speed for 10 full minutes.
- Turn the dough out and cut it into two 24-oz. balls, with a smaller ball left over. Knead each by hand and place them in oiled bowls. Cover with oiled plastic wrap and a towel, and let rise in a warm place (74°F is ideal) for 2 to 3 hours.
- Punch down the dough, cover it tightly and refrigerate for at least 6 hours. It will keep for up to 2 days.
- Roll out the dough on a floured board. (Dusting with semolina flour adds a nice crunch.) Place it in an oiled pizza pan and let it rest for 30 minutes.
- Spread the sauce over the dough, adding extra fresh garlic or fresh tomato slices if you like. Arrange the mushrooms from the outer edge toward the center, leaving a bare spot about the size of a silver dollar in the middle.
- Add the browned sausage, either sliced or squeezed from the casing in small chunks, and cover with the cheese.
- Bake at 450°F on the lower rack for about 15 minutes. Check it, and keep baking until it is as brown as you like.