This is a delicious pizza. It’s got homemade Italian pork sausage, pepperoni, green peppers and bacon.
Basically a pork lovers pizza with freshly chopped green peppers. I put mozzarella cheese on the pizza sauce. Chopped up some fresh green pepper, then the pepperoni and sausage followed by Colby jack cheese and bacon bits. Bake for 18 minutes at 450 degrees (F). I am also including the recipe for the crust below.
1 cup hot water (105-110 degrees F)
1 TBSP active yeast (not rapid rise)
1 TBSP granulated white sugar
3 -3 1/2 cups all purpose flour ( do not use self rising)
1 TBSP olive oil ( you can use vegetable oil if you want)
1 tsp salt
In a large mixing bowl add yeast and sugar then add water. Allow yeast to activate, it will look foamy, about 5 to 10 mins. Add oil salt and flour, mix with a spoon until a lightly firm dough all forms. Use hands to knead the ball until not sticky, add flour if needed. You can use right away or if you want you can let it rise 10 to 20 minutes. Put flour on you counter top and press out by hand until almost the size of your pan. Transfer to baking pan stretching to the correct size. Add sauce and toppings.
This will make 2 thin crust pizzas or 1 hand tossed/thin pan crust pizza.
Let sit 5 minutes after coming out of oven, cut and enjoy.
That looks fantastic! What time should we be over?
Thanks, it was fantastic. We still have three slices left too. Yay! Cold pizza for breakfast!
I’m also showing how thick this pizza ended up being.
If I had used my bigger baking sheet it would have been a little thinner.
This looks amazing. Any leftovers would be an absolute dream of a late night snack.
It is. I hope anyone who want to make their own from scratch pizza tries to do it. Homemade is way better than pizza joint frozen crust. Tastes way better than Pizza Hut, dominoes or papa john’s every time.
That looks deliciously terrible for me.
Ok not extremely healthy, it’s pizza after all. But you can make this gluten free as well as vegetarian if you’re really concerned about that. The worst part is the carbs from the crust if you ask me. But hell YOLO.
I wouldn’t change a thing :)
Neither am I. I like to experiment with my cooking.
My wife tells me I should have been a chef and still recommends me to open a little cafe/restaurant. My problem is I turn 53 on Monday and don’t feel like entering a business venture at this age since I won’t really be able to enjoy the fruits of my labor this close to retirement age.
This reminds me of free school lunch pizza if it wasn’t put on whatever expired ass flour they made it from.
I might have to try this for the nostalgia. Thanks for posting!
I have that old school pizza recipe to only without the expired flour lmao
That looks delicious. I have a suggestion you might try next time: grease the pan with a Tbsp or two of olive oil (not extra virgin) or vegetable oil before putting the dough in the pan. I think it would work well as long as your dough doesn’t have much gluten development, which means it doesn’t spring back much when you stretch it. The oil does make it harder to get the dough to go to the edges of the pan, but if you keep working with it, it should still work. I got the method from this Chicago style pizza recipe that I’ve used many times:
https://www.pizzamaking.com/dkm-chicago.php
It adds a crispy, fried kinda texture to the crust. And we all know pizza needs more fat in it ;)
I will have to try that
That looks delicious. How does one make their own Italian sausage? Like, you did the spice mix and casing or something else?.. now I really want homemade sausage. 🤤
All I did was take some fresh ground pork add about 3 tablespoons of Italian seasoning and 2 teaspoons of smoked paprika. Fried it up after mixing well then let it cool in the pan leaving the grease in it don’t cool too much to avoid letting the grease congeal. Using a slotted spatula or spoon to let the grease drip away as much as possible and put it on the pizza. If you want spicy Italian sausage add red pepper flakes to your taste and heat with a small dash of ground cayenne pepper.
What about the sauce?
I honestly used Classico pizza sauce this time. I was just too lazy to make my own thanks to the killer heat we’ve had here in Texas the past few weeks. Just cooking the pizza raises the temp in my apt by about 6 degrees, and I’m lucky if my a/c is able to keep the temps cool enough for comfort at this time.
Generally for a tomato based sauce I will use tomato paste, tomato sauce, a tbsp of sugar and Italian spices to taste, heat over medium low heat for about 10 to 20 mins. Let cool completely before using.
