How to make a Supreme Pizza from Scratch

Who doesn't love pizza! We've made so many pizzas with many different toppings. This time we decided to be authentic and make the dough from scratch. Since it was time to make another focaccia we opted to take about a pound of the focaccia dough and set it aside to make a pizza. We chose traditional toppings of sausage, cheese, tomato sauce...you know all the goodies! It was fabulous!

shaping pizza dough

Here's a pic of Tom stretching the dough out. Those gluten guys want to keep shrinking so you have to fight with them to get them to stay stretched. But we won and it was about 12" in diameter with a slight roll around the edges. Perfect!
pizza dough with sauce and cheese

We doused it with olive oil then spread the marinara sauce. Next came the shredded mozzarella cheese. We covered it pretty well with the cheese because we like it cheesy. Then we sprinkled the parmesan. Next we scattered it with sliced garlic, mushrooms, sausage, olives, thin red onion slices, jalapeno pepper and assorted small red and yellow peppers.

Here it is before we popped it into the oven. It's really colorful and full of fresh ingredients. Well, here's how we made it.

Makes:      One 12 inch diameter
Prep Time:
        Dough Prep     2 1/2 hours mostly inactive while rising
      Pizza Prep                      20 minutes or so
Cooking Time:
Sausage:               10 minutes in skillet
Whole pizza                15 minutes in 450*F oven

INGREDIENTS: This dough makes a 12 inch pizza and a medium loaf of focaccia

3 1/2 cups of all purpose white flour

1 cup of Semolina flour
2 cups warm, non chlorinated water if possible
1 package dry yeast within discard date...very important!
1/4 teaspoon sugar
1 teaspoon salt
a few glugs of olive oil (3 tablespoons or so)
2 Hot Italian sausages, skinned and crumbled
7 oz of marinara sauce (1/2 of 14oz. jar)
3 oz of baby bella mushrooms, cut into slices
1 jalapeno pepper, sliced in rounds
1/4 red onion, sliced very thin
4 large cloves of garlic, sliced thin
1 dozen kalamata olives, sliced in rounds (deli olives are better than canned)
3 mini peppers, assorted colors, sliced in rounds
1 C Mozzarella cheese (or more if you like it cheesy)
1/4 C grated Parmesan
2 T extra virgin olive oil

PREPARATION for the DOUGH:
1. Pour the water into a medium microwaveable bowl and microwave for about 30 seconds until the water is just warm to the touch, not hot.
2. Pour in the yeast and sugar and mix with a fork. Cover with a towel and let stand in a warm room for about 15 minutes. If there is any bubble action or foaming, you are good to go. If not it's possible your yeast is not active.
3. Add the flour to the water and yeast and mix thoroughly with one hand until it holds together and can be removed form the bowl in one piece.
4. Place the dough on a lightly floured surface and knead with both hands, rolling it over and over and consolidating it for about 5 minutes. If it starts to stick, sprinkle a little more flour on the board and continue. Wash and dry the bowl.
5. Oil the bowl and place the dough inside and cover thoroughly with the oil. Cover with a towel and let stand in a warm room for 45 minutes.
6. Remove the dough, put it back on the floured surface, punch all the air out of it with your fingers and knead it again for 3 to 5 minutes.
7. Back in the oily bowl, cover, let rise for 45 minutes or so.

PREPARATION for the PIZZA:
1. Roll out one pound of the dough to 12" diameter on parchment paper, leaving a roll around the edges. Don't try to make it a perfect circle, let it be your art. Either make more pizzas with the remaining dough or make a loaf of focaccia.
2. Add the oil to a 12 inch saute pan and cook the crumbled sausages over medium-high heat until thoroughly browned, about 9-10 minutes, then reserve.
3. Cut up the veggies and reserve.
4. Spread the marinara sauce evenly on the pizza crust.
5. Cover with grated Mozzarella cheese, then the Parmesan.
6. Sprinkle the remaining ingredients on top of the cheese.
7. Lift the pizza with the parchment paper onto a baking sheet. Place in the middle rack of the oven at 450*F for 15 minutes or until the cheese is melted and edge of crust is starting to brown.

PLATING:
1. Cut the pizza into eighths.
2. Serve on warm plates.
3. Enjoy!

Bon appetit, and don't forget to check out the focaccia, you'll love it.

Tom and Anita

How to make a Supreme Pizza from Scratch