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Homemade pizza in the oven with sausage classic

Classic Homemade Sausage Pizza

Delicious homemade pizza with a thin, airy crust. Sausage is one of the most common classic pizza toppings — and it's usually already in the fridge. Instead of the same old sandwich, it's so much nicer to bite into a slice of warm, fragrant pizza with melted cheese.

Ropotushka

Recipe author

Homemade pizza in the oven with sausage classic

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Composition / ingredients

Servings:

Wheat flour

200

Water

125

Dry yeast

Sugar

Salt

Vegetable oil

Boiled sausage

200

Hard cheese

200

Onion (medium)

Vegetable oil

Tomatoes (medium)

Black olives

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 10 g

Fats 36 % 14 g

Carbohydrates 38 % 15 g

212 kcal

GI: 13 / 0 / 87

Cooking method

Step 1:

How do you make a classic homemade sausage pizza in the oven? Start with the dough. Gather all your ingredients. The classic pizza dough recipe uses olive oil, but you can swap in any other refined vegetable oil. Use all-purpose flour, and be sure to sift it — that removes any fine debris and aerates the dough so it rises well and turns out light.
Step 2:

Stir the sugar and yeast into warm water (100–104°F / 37–40°C) until the sugar fully dissolves. If you don't have a kitchen thermometer, here's a trick: drop a little water on the inside of your wrist — if it feels neutral, neither cold nor hot, the temperature is right.
Step 3:

If the water is too cool, the yeast works more slowly and takes longer. If it's too hot, the yeast dies and the dough won't rise. Add 2 tablespoons of flour, stir, and let it sit for 10 minutes.
Step 4:

If a fluffy foamy cap forms on the surface, the yeast is active and you can carry on.
Step 5:

To knead the dough, take a deep bowl that's easy to mix dry and wet ingredients in. Pour in half the flour, add the salt, and mix so the dough will be evenly seasoned. Make a well in the center of the flour.
Step 6:

Pour the oil and the yeast-water mixture into the flour a little at a time. Always add the wet to the dry, not the other way around — that gives the best dough. Since flours of the same grade can behave differently by brand, add the flour in small amounts until you reach the right consistency.
Step 7:

When it gets hard to stir with a spoon, switch to your hands and knead thoroughly. The dough should be soft and supple but not stick to your hands. Grease the bottom and sides of the bowl with oil so the dough won't stick, and rub the finished dough with a little oil too. Cover the bowl with a cloth or towel so it doesn't dry out and can rise well. Leave it in a warm spot for about 1 to 1.5 hours.
Step 8:

While the dough rises, prep the toppings. Use any cheese that melts well, and whatever sausage you like best. Red onion tastes better here — it's less sharp and a bit sweeter.
Step 9:

Cut the sausage into strips — the standard cut for homemade pizza. Grate the cheese on the coarse side of a grater.
Step 10:

Wash and dry the tomato, remove the stem end, and cut it into thin slices. Slice the olives into rings — remove the tips, since they make the pizza look untidy.
Step 11:

Peel, wash, and slice the onion into half-rings. Heat a skillet with oil and sauté the onion for 3 minutes, stirring constantly. It shouldn't get too soft, just lightly softened. Let it cool completely.
Step 12:

By now the dough should have grown several times in size. This amount makes either one large pizza or two small ones. I'll make two, each about 8 inches (20 cm) across. Press the dough out by hand into a round, leaving the edges thicker to form a rim.
Step 13:

Divide the toppings between the two pizzas. Spread half the cheese evenly, then scatter the onion over it.
Step 14:

Add the sliced sausage as the next layer, with the tomato on top.
Step 15:

Sprinkle the rest of the cheese over the top and scatter the olives evenly. Bake for 15 to 20 minutes on the middle rack of an oven preheated to 400°F (200°C) with top-and-bottom heat. Baking time depends on your oven, so keep an eye on it. When it's done, the crust will have risen and browned lightly, and it shouldn't feel loose or "walk" when you press it gently with your palm.

Do the same with the second pizza. You can rearrange the order of the topping layers however you like.
I decided to experiment and add ketchup to the second pizza, brushing it onto the dough. That one ingredient gave the pizza a different but equally interesting flavor.
Be ready for the dough to need a little more or less flour than the recipe calls for. Go by the consistency you want, not the exact amount of flour.
Keep in mind that every oven is different, so your temperature and baking time may vary from what's listed here.