How to make it

  • Dough is made day before and is enough for two 12-14" Pizzas
  • If making by hand, follow your own bread procedure.
  • Pour water and sugar into mixer equipped with dough hook
  • Add the yeast and let proof, about 5 minutes
  • Add half the flour and stir on low until mixed then increase speed to beat for a minute
  • Allow 'sponge' to rise for about 15 minutes
  • With mixer on low, add rest of flour and salt until a ball is formed
  • Add more flour as needed to prevent sticking at bottom of bowl and run for 8 minutes
  • Remove and hand knead a little until dough is smooth and not sticky
  • Cut into two equal pieces placing each in an oiled storage bag
  • Put one in the freezer for next week and the other in the refrigerator for tomorrow
  • Four hours before use, remove dough from the refrigerator, remove from bag and put on a flour dusted board, dust top with flour and
  • cover with plastic wrap
  • Preheat oven to 500 for 1 hour if using a stone or 1/2 using a pan
  • Gently sauté sausage to 'melt' out the fat, drain on paper towel
  • Repeat with bacon
  • Roll dough out into a 12-14 inch circle and place on Corn Meal dusted Peal or roll out on Pizza Pan or cookie sheet, lightly oiled
  • Allow to rise for about 1/2 hour
  • Pour the sauce over dough and sprinkle with herbs and spices to taste
  • Top with remaining ingredients, topping with cheese
  • If you have a stone you know how to slide the pizza into the oven
  • Place pizza on stone or put pan in the middle of the oven
  • After 12 minutes check and continue to cook until cheeses is lightly browned and remove
  • Allow to cool for 10 minutes of so and serve

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