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Homemade Pizza with Sausage: Recipe with Video

Author
Cookinero 4 May 2025
2930
Homemade Pizza with Sausage: Recipe with Video

This is a sausage and cheese pizza — something between a pepperoni and a margherita. If you're for pepperoni, it's simple: more sausage. If you're more of a margherita, make sure you add the right amount of tomato sauce and mozzarella before you put the dish in the oven. In any case, our step-by-step yeast pizza recipe will help you out a lot.

How to cook Homemade Pizza with Sausage: Recipe with Video

Step 1

Make the pizza base: In a small bowl, mix the yeast with 3 tablespoons of warm water and let sit for 15 minutes.

Step 2

Homemade Pizza with Sausage: Recipe with Video

Sift the flour into a mound in a separate deep container, make a well in it, pour in the yeast, the remaining warm water and start kneading the dough. When it becomes homogeneous, pour in 1 tbsp. of oil, add salt and knead the dough for about 10 more minutes until it becomes smooth and elastic.

Step 3

Homemade Pizza with Sausage: Recipe with Video

Form a ball from the dough, grease it with the remaining oil and cover the container with cling film. Leave it in a warm place for 1-1.5 hours until it doubles in size. Punch down the dough and knead it lightly. Roll it into a round thin flat cake with a diameter of 25-30 cm and place it on a baking sheet covered with baking paper.

Step 4

Homemade Pizza with Sausage: Recipe with Video

Grease the dough with tomato sauce and put ⅔ of grated cheese. Arrange the sausage slices, sprinkle with the remaining cheese and bake in the oven for 10-15 minutes.

Step 5

Homemade Pizza with Sausage: Recipe with Video

Cut the finished pizza into portions and serve.

Homemade Pizza with Sausage: Recipe with Video - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but you can skip the 15-minute activation step—just mix it directly with the flour.
Pesto, garlic-infused olive oil, or white sauce (like béchamel) make tasty alternatives to tomato sauce for a different flavor profile.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F for 5-10 minutes or on a skillet for a crispier crust.
Absolutely! Replace the sausage with grilled veggies (like bell peppers, mushrooms, or zucchini) or plant-based sausage alternatives for a delicious vegetarian option.
After the first rise, divide the dough into portions, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the fridge before using.
Use a gluten-free flour blend (1:1 substitute) and add 1 tsp xanthan gum for elasticity if the blend doesn’t include it. Knead gently to avoid toughness.
Check that your yeast is fresh and the water was warm (not hot) to activate it. Also, ensure the dough is in a draft-free, warm spot for proofing.
Yes! After kneading, refrigerate the dough (covered) for up to 24 hours for slower fermentation and deeper flavor. Let it come to room temperature before shaping.
Provolone, fontina, or a mix of mozzarella and Parmesan add great flavor. For a creamy touch, try fresh mozzarella or burrata after baking.
Pre-bake the rolled-out dough for 3-5 minutes before adding toppings, and avoid overloading with sauce or wet ingredients.

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