Dissolve yeast in warm water in large bowl; set aside.
Combine bread flour, salt and sugar. Add to the yeast mixture. Stir well. Add olive oil.
Stir about 3 minutes, or until a smooth dough forms. Form into a bowl; place in an oil-coated bowl, turning to cover surface. Cover with a clean, damp, lint-free towel. Let rise in a warm place for 1 hour or until doubled in size.
Punch down dough and divide into two equal portions. Place one portion in plastic bag in fridge if you don’t want to eat two pizzas tonight. Cover other portion with a clean, damp lint-free towel and let dough rise 10 minutes. Stretch into 12-inch circle and spread on parchment paper.
Heat oven and pizza stones or tiles to 425˚F.
Cover dough and let rise in warm place for about 20 minutes.
In medium saute pan, crumble and brown sausage.
Shred cheese.
Top dough with 1/2 the pizza sauce, 1/2 the shredded cheese and 1/2 the sausage.
Bake for 15-20 minutes or until lightly browned.
When using second portion of dough, allow to come to room temperature before stretching into pizza shape.
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