Delicious Spicy Sausage Pizza
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This Spicy Sausage Pizza is the perfect balance of savoury, salty and delicious.
The best pizza I’ve ever had was in an adorable little restaurant in Sorrento on the Almafi Coast of Italy. Sorrento is very close to Napoli (Naples) which is the birthplace of Neopolitan style pizza. Neopolitan pizza is characterized by an extremely thin base and a soft pillowy crust. Traditionally they are baked in an extremely hot wood burning oven in mere minutes.
Although this exact experience can’t be perfectly replicated without a full wood burning pizza oven, this recipe will help you get quite close.
This Spicy Sausage Pizza has it all. Salt and heat from the sausage, fat from the mozzarella, acid from the marinara, and a beautiful chewy crust. It’s savory and sumptuous. The fattiness of the sausage is perfectly offset by the addition of sundried tomatoes and the brightness of the marinara sauce. The gooey mozzarella compliments the caramelized sausage topping beautifully. Finally, the flavour and chew from the cold fermented dough is perfectly finished by a quick bake on a very high heat. I promise that if you try this pizza recipe, it will become a favourite in your home.
TOTAL TIME
- Preparation Time – 20 minutes plus 3 days cold ferment
- Cooking Time – 1 minute in a pizza oven, 7 minutes in a traditional oven
- Total Time – 3 days 21 minutes
INGREDIENTS FOR SPICY SAUSAGE PIZZA
All the ingredients for this pizza are easy to source from any local grocer.
Pizza Dough
- 2 tsp Active Dry Yeast
- 4 1/2 cups 00 Flour
- 2 tsp Kosher salt
- 2 tbsp Extra Virgin Olive Oil
- 1 3/4 cup Water
Marinara Sauce
- 1/4 cup Extra Virgin Olive Oil
- 1 tsp Kosher Salt
- 1 bottle Passata
- 3 Basil Leaves
Spicy Sausage Mixture
- 2 Spicy Italian Sausages
- 1 Sundried Tomato
- 1 clove Garlic
Spicy Sausage Pizza
- 1/2 cup Mozzarella
- 1 ball Pizza Dough
- 2-3 tbsp Marinara Sauce
- Spicy Sausage Mixture
WHAT IS 00 FLOUR?
00 Flour is far more finely milled than regular flour. Because of its composition, it results in the much chewier pizza crust characteristic of Neapolitan pizza.
CAN I MAKE LACTOSE FREE PIZZA?
Absolutely, just use lactose free mozzarella instead.
CAN I MAKE THIS WITHOUT A PIZZA OVEN?
Yes. The result will not be the same as if you make it with an open flame, but you will still have a delicious pizza.
DO I HAVE TO USE A PIZZA STONE?
If you don’t have a pizza stone you could just use a pan, however I would strongly recommend using one. Pizza stones simulate the base of a pizza oven.
CAN I MAKE THIS WITHOUT A PIZZA OVEN?
Yes. The result will not be the same as if you make it with an open flame, but you will still have a delicious pizza.
WHAT IS NEAPOLITAN STYLE PIZZA?
Neapolitan pizza originated in Napoli and characterized by a thin soft base and a chewy crust. Because it is so thin, it can’t handle too many toppings.
CAN I MAKE THIS WITHOUT THE 72 HOUR COLD FERMENT?
You can speed up the fermentation process by leaving your dough to rise covered at room temperature until doubled in size, instead of refrigerating it for 72 hours. When dough ferments the yeast eats the sugar in the dough, resulting in a tangy flavour and good chew. By refrigerating and cold fermenting the dough, that process is slowed thereby allowing more time to develop flavour and chew before the yeast eats all the sugar and begins to turn to alcohol. If possible I strongly recommend allowing your dough to cold ferment for at least 24 hours.
CAN I FREEZE MY PIZZA DOUGH?
If you want to freeze your pizza dough, put it in the freezer instead of fermenting it in the fridge. Make sure to defrost it in the fridge overnight and then leave it on the counter for two hours before using.
IS IT POSSIBLE TO LET MY DOUGH RISE TOO LONG?
Yes. The ideal window of time to cold ferment your dough is between 24 and 72 hours. After 72 hours, the yeast will eat up all the sugar in the dough an start turning it into alcohol which will change the taste.
INGREDIENT SUBSTITUTIONS
CAN I USE CANNED TOMATOES INSTEAD OF PASSATA?
Passata is crushed, strained, tomatoes. There are many brands and styles of passata, but I like to buy Mutti which is bottled in Italy. It is smooth and brightly flavoured with fresh tomatoes. If possible, buy passata that has no spices or herbs so that you can season your sauce to your own tastes.
Canned tomatoes can be purchased whole, diced, or crushed. The two products are mostly interchangeable in terms of taste, but the resulting texture is quite different. I like to use passata because it results in a smooth and velvety sauce that is preferred by my family. If you like a chunkier sauce, use canned tomatoes and simply squish them with your hands before adding them to your pan.
CAN I USE REGULAR ALL PURPOSE FLOUR?
If you don’t have access to 00 flour you can substitute regular all purpose instead. The dough may not be quite as tender, but it should still have a nice flavour and chew.
CAN I USE REGULAR SAUSAGE?
Of course. My husband likes spicy sausage which is why I used it. I also find that the heat cuts the richness in this pizza.
EQUIPMENT FOR SPICY SAUSAGE PIZZA
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Below is a list of the main equipment/kitchen tools needed to make Spicy Sausage Pizza.
- Large Bowl
- Cellophane
- Resealable Bags
- Tea Towel
- Measuring Cup – I love this measuring cup. When mine broke, I had to immediately replaced it. I have it in every size. I love that it’s dishwasher save, light, and the measurements can be read from both over head, and the side.
- Bench Scraper
- Pizza Oven or Regular Oven – I make pizzas in my Gozney Roccbox, but many friends highly recommend their Ooni Pizza Oven which is extremely similar. I researched both ovens extensively before making my purchase. Both ovens heat to temperatures significantly higher than a traditional oven or barbeque, and envelope your pizza in an open flame which ensures a more traditional quick bake.
- Pizza Stone, optional – Prior to purchasing a pizza oven, I always made my pizza on a stone in either my barbeque or traditional oven. The stone base helps to simulate the floor of a pizza oven while baking.
- Braising Pan – My most used pan by far is my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for everything from frying to making sauces. I can’t recommend it enough.
- Wooden Spoon
COOKING DIRECTIONS
Although this recipe requires a significant amount of advanced prep to get great dough, once you’re ready to cook it will come together quickly. Following a few simple tips will help you make a great sausage pizza.
- Use 00 Flour for your dough
- Prepare your dough in advance and let it cold ferment for three days.
- Flour your board when working with your dough to prevent sticking.
MAKE AHEAD STORAGE
The marinara can be made in advance and stored for up to four days. The dough can also be made in advance and frozen until you are ready to use it.
I wouldn’t recommend saving this delicious pizza to eat later. However if you must, I suggest reheating it on a hot pan and not in the microwave.
FINISHED DISH
Enjoy this delicious Spicy Sausage Pizza!
OTHER PIZZA DISHES
Crimini, Shiitake and Oyster Mushroom pizza
Pesto Pizza with Olives, Feta, and Sundried Tomatoes
OTHER MARINARA DISHES
This recipe creates a LOT of marinara sauce! Each of the following dishes would be a perfect use for all that leftover delicious sauce!
Penne Alla Vodka with Pancetta
Easy Parmesan Meatballs with Spaghetti
Flavourful Focaccia Meatball Sandwich
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
Pin the image below if you would like to make this recipe later!
Spicy Sausage Pizza
Equipment
- Large Bowl
- Cellophane
- Resealable bags
- Tea towel
- Measuring cup
- Bench scraper
- Pizza oven or regular oven
- Pizza stone, optional
- Heavy Bottomed Pan
- Wooden spoon
Ingredients
Pizza Dough
- 2 tsp Active dry yeast
- 4 1/2 cups 00 Flour
- 2 tsp Kosher salt
- 2 tbsp Extra virgin olive oil
- All purpose flour for dusting
- 1 3/4 cups Water
Marinara Sauce
- 1/4 cup Extra virgin olive oil
- 1 tsp Kosher salt
- 1 bottle Passata
- 3 Basil leaves
Spicy Sausage
- 2 Spicy Italian sausages removed from their casing
- 1 Sundried tomato minced
- 1 clove Garlic minced
Spicy Sausage Pizza
- 1/2 cup Mozzarella shredded
Instructions
Pizza Dough
- Pour the water into a measuring cup, add the yeast, and leave it until it's bloomed and formed a creamy frothy head, about 10 minutes.
- Add the flour, salt and olive oil to a bowl and pour in the yeast.
- Mix until it comes together into a dough, about 5 minutes. It will not be smooth.
- Dust a large surface with flour and turn the dough onto it.
- Kneed the dough by pressing the heels of your hands into the surface, pushing it away, then folding it and pulling it back. Rotate each time you kneed. Continue until the dough is smooth, 5 minutes.
- Cut the dough into 4 pieces using the bench scraper, and wrap each piece in a separate ziploc bag and place it in the fridge.
- Leave the dough in the fridge for 36 hours.
- Remove the dough from the fridge 2 hours before you plan to use it.
- Roll it into a tight ball and place it on a floured surface. Flour the top of the balls, and cover with cellophane and then a tea towel and put in a warm place.
Marinara Sauce
- Add 1/4 cup of olive oil to a heavy bottomed pan.
- Add the minced garlic and cook a few minutes until fragrant.
- Add the passata and kosher salt and cook for 10 minutes on medium low.
- Add the torn basil and remove from the heat.
Spicy Sausage Mixture
- On medium heat, cook the sausage while breaking it up.
- Add the minced garlic and sundried tomato and cook for 10 minutes until slightly browned.
Spicy Sausage Pizza
- Preheat your pizza oven to 700 F or oven to 500 F.
- If you're using an oven and have a pizza peel, place it in the oven now.
- Place your pizza peel into the fridge.
- To form the pizza, press down with your fingers into the center of the dough ball
- Flip and do the same thing on the other side.
- Gently pass the dough back and forth about 6 times between the palms of your hands, letting it stretch as you do so.
- Place the dough back onto the board and using your fingers again stretch the dough by pressing from the center outwards, leaving an edge to form the crust.
- Place a few tablespoons of marinara into the center of your dough ball and spread.
- Sprinkle the cheese onto the marinara.
- Add the spicy sausage mixture.
- Place your pizza peel onto the work surface and gently pull your pizza onto it.
- Gently stretch the pizza by pulling it from underneath.
- Add more cheese as desired.
- Place your pizza in the oven and turn as soon as the dough firms. Bake for 1 minute in a pizza oven or 7 minutes in a regular oven.
This is my kind of pizza with spicy sausage. Thanks for the step-by-step instructions. Honestly, we can’t get a good tasting takeout pizza near us so I am going to start making my own.
My family is going to love this pizza! Looks incredible!
My family would love everything about this! I can’t wait to give it a try. Thanks!
This pizza looks AMAZING and your photos are making me hungry! For some reason, I never think of spicy sausage for pizza but I will be changing that now. Thanks for the fun recipe!
Perfect Friday night meal with an ice cold beer. Yummy!
I am spoiled to homemade pizza dough. There is nothing quite like it.