Ingredients
- 1 packet Active Dry Yeast
- 2 cups Anna TIPO 00 Flour
- 3/4 cups Warm Water
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Cento Pizza Sauce
- 6-8 oz Mozzarella Cheese
- 1 lb Sweet Italian Sausage, sliced
- 1/4 cup Cento Sliced Jalapeno Peppers, optional
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1 tsp Sugar
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat the oven to 450ËšF. While dough rests, roast sausage in the oven for 15-20 minutes, or until browned, then slice to desired thickness. Lightly grease a 12-inch nonstick pizza pan or heat pizza stone. Form crust by hand and place dough on pan. Spread pizza sauce on dough, top with cheese and sausage. Add jalapenos, if desired. Bake on the middle rack for 15-20 minutes, or until crust is golden and cheese has melted. Let cool before slicing. Serves 2-4.
