Italian Sausage Pizza

makes 2 (two) 12-14 inch pizzas

• 1lb fresh ground pork
• 4 cloves garlic, minced
• 1/4 c onion, finely diced
• 2 Tbs fresh parsley, chopped
• 2 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp sea salt
• 1/2 to 1 tsp crushed red pepper flakes, depending on how spicy you want it
• 1/2 tsp freshly ground black pepper
• 1/2 tsp fennel seeds
• 1 tsp olive oil
• 1 recipe pizza dough
• cornmeal for dusting
• 1 recipe pizza sauce
• 1 c shredded provolone cheese
• 8 oz fresh mozzarella cheese, torn into small pieces
• 1/2 c freshly grated parmesan cheese
• several pinches each: fresh or dried basil, dried oregano, and/or crushed red pepper flakes, optional

Preheat oven with baking stone(s) to 500F. 

In a bowl, combine the pork, garlic, onion, parsley, Italian seasoning, paprika, salt, crushed red pepper flakes, black pepper, and fennel seeds.  Mix well.

Heat olive oil in skillet over medium high heat.  Add pork mixture.  Brown the mixture for about 10 minutes, or until cooked, breaking up any large chunks.  Set aside.

Dust pizza peel(s) generously with cornmeal.  Roll out two crusts, each between 12-14 inches in diameter, depending upon how thick you'd like your crust (*if you are only making one pizza at a time, refrigerate the unused portion until ready to use).

Divide the pizza sauce between both crusts, smearing with the back of a spoon, to within a half inch from the edge.

For each pizza, sprinkle with 1/2c provolone cheese.

Top each pizza with half of the Italian sausage.

Sprinkle 4 oz. torn fresh mozzarella on each pizza.

Divide the freshly grated parmesan between both pizzas.

If desired, sprinkle each pizza with a few pinches of basil, oregano and/or crushed red pepper flakes.

Slide the pizzas onto the hot stones in the preheated oven and bake for approximately 8-10 minutes, or until the crust slides off the stone and the cheese has melted to your liking.  Remove with the pizza peel.

Original Italian Sausage Pizza Blog Post

Vegetable Pizza

makes one 12-14 inch pizza

• 1/2 recipe pizza dough
• cornmeal for dusting
• 1/2 recipe pizza sauce
• 1/2 c shredded provolone
• 4 oz fresh mozzarella, torn
• 4 oz thinly sliced portobello or cremini mushrooms
• 1/2 green or red bell pepper, sliced
• 2-3 slices red onion, rings separated
• chopped kalamata olives
• 1 fresh tomato, chopped (flesh only)
• 1/4 c freshly grated parmesan cheese
• few pinches of basil, oregano, and/or crushed red pepper flakes

Preheat oven and pizza stone to 500F


Dust pizza peel generously with cornmeal. With a floured rolling pin, roll the pizza dough into a 12 inch circle (for thick crust), a 13 inch circle (for medium crust), or a 14 inch circle (for thin crust).

Smear the crust with the sauce, using the back of a spoon, to within a half inch from the edge.

Sprinkle the sauce with the provolone and mozzarella.

Layer the cheese with mushrooms, peppers, onions, olives, and tomatoes.

Sprinkle with parmesan.

Slide the pizza into the hot oven and bake for 8-10 minutes, or until cheese is melted and crust slides easily.

Remove with the pizza peel.

Original Vegetable Pizza Blog Post

Perfect Pizza Sauce

makes enough for two 12-14 inch pizzas

• 1 1/2 cups tomato sauce or tomato puree
• 1 clove garlic, pressed
• 1 Tbs onion, shredded (do this with a fresh onion and a cheese grater)
• 2 tsp dried basil
• 2 tsp dried oregano
• 1/4 tsp crushed red pepper
• sea salt and freshly ground pepper to taste

Mix all ingredients together.

*If you do not use the whole recipe, this sauce will keep in the refrigerator for several days, and it freezes well, too.  




Original Perfect Pizza Sauce Blog Post

Pizza Dough

Makes 2 pizza crusts or 6-8 calzones

• 1 1/4 c warm water
• 1 tsp raw honey
• 2 tsp yeast
• 3 1/3 c flour (suggested combination: 2 c unbleached all purpose and 1 1/3 c whole wheat)
• 1 1/2 tsp kosher salt
• 1 tsp dried herbs or 1 Tbs fresh herbs, optional
• 2 Tbs extra virgin olive oil, divided

Pour the water into a large measuring cup; the water should be warm enough to notice when you dip your finger into it, but not so hot you need to pull your finger back out (really, you do not need a thermometer).  Stir the honey and the yeast into the water and set aside for about 3-5 minutes so the honey can feed the yeast.  

While the yeast is proofing, insert the dough blade into the food processor.  Add the flour(s), salt, herbs if using, and 1 Tbs olive oil.  Pulse a few times to mix it together.

Turn your processor on, give the yeast mixture a stir, and slowly pour it through the chute, allowing for the flour to absorb the liquid.  If the mixture seems too dry, add another tablespoon or two of water until the dough forms a ball.  Once the ball has formed, process for an additional 30 seconds.

Place the remaining 1 Tbs olive oil into a large bowl.  Transfer the dough to the bowl and turn the ball to cover the ball in the oil.  Cover with plastic wrap or a clean towel and set aside to rise for about 45 minutes, or doubled in size.  

Preheat the oven (with the stone(s) on any rack from the middle to the bottom) to 500F.

Generously dust a pizza peel with cornmeal. 

Divide the dough in half.  Using a rolling pin lightly dusted in flour or your hands, roll or flatten and stretch the dough to a 12 inch circle for a thick crust, a 13 inch circle for a medium crust, or a 14 inch circle for a thin crust.  

Bake according to recipe.

For more pictures and information, please visit the original Pizza 101 - The Crust Blog Post.

Spinach and Feta Thin Crust Pizza

makes one 12 - 14 inch pizza

• 2 Tbs olive oil
• 2 Tbs minced garlic
• 1/2 tsp crushed red pepper flakes
• 1/2 c shredded Provolone cheese
• 3 c chopped fresh spinach
•  5 or 6 sun dried tomatoes, thinly sliced
• 1/4 c thinly sliced red onions
• a handful of pitted olives, chopped or sliced
• 1/4 c shredded fresh Mozzarella cheese
• 3 oz Feta cheese, crumbled
• Grated Asiago or Parmesan
• 1/2 recipe thin crust pizza dough (below)
• Cornmeal for dusting the peel

Preheat oven (with stone) to 500F. *If you are not using a stone, lightly oil two jelly roll pans or pizza pans and adjust your oven racks to the lowest level.


Dust your pizza peel generously with cornmeal. Divide the dough in half (decide if you will be making two pizzas - if not, wrap the other half of the dough in plastic wrap and freeze or refrigerate).  With a floured rolling pin, roll out the dough directly on the pizza peel into a 12-14" inch round.  *If using pans, either roll it out or pat it into the prepared pans.


Using a pastry brush, evenly brush the olive oil over the whole crust.  Sprinkle with the minced garlic, crushed red pepper flakes, and provolone.  Top with spinach, tomatoes, onions, olives, Mozzarella, Feta, and grated Asiago or Parmesan. 

Slide onto the pizza stone and bake for about 10 minutes, or until the crust is crisp and the cheese is just beginning to lightly brown. *If using pans, place them on the bottom rack and continue as directed for baking time.




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The dough recipe makes enough for two 12-14 inch pizzas.  You can either use it all  now, or freeze half; after the rise, form half of the dough into a ball, wrap it well in plastic wrap and freeze.  Thaw when ready to use.

For the dough:
2 cups unbleached white flour
1 cup whole wheat flour
1 tsp kosher salt
2 Tbs olive oil, divided
1 1/2 tsp active dry yeast
1 tsp raw honey 1 cup warm water (about 90-105 degrees)


Pour the water into a 2 cup (or larger) measuring cup.  Quickly stir in the honey and yeast, breaking up any clumps of yeast.  Set aside to rest for about 3-5 minutes, or until there is anywhere from 1/4 inch to 1/2 inch of froth on top.

Meanwhile, insert the blade (the dough blade is ideal, if you have one) into the food processor.  Place the flours, salt and 1 Tbs olive oil into your food processor.  Give it a few pulses to mix.  When your yeast and water are ready to go, turn your processor on "dough" speed and slowly pour the yeast mixture through the tube.  If the flour looks a little dry, add some more water by tablespoons full until it catches and creates a ball.  Let the ball whirl around in there for about 30 seconds (this the "kneading" part we are able to skip by letting the food processor do it for us).


Place the remaining 1 Tbs olive oil in a large bowl.  Remove the dough (it will be sticky) and place it in the bowl, turning to coat in the oil.  Cover with plastic wrap (or even a clean towel) and set aside to rise for about 45 minutes while you get the rest of your pizza ingredients together.

Original Spinach and Feta This Crust Pizza Blog Post