‘All good pizzas come in pairs.’ Isn’t that an old English proverb?
I’m sure it is… because it’s totally true.
This is the sister pizza to the Hatch Chili and Fresh Corn No-Knead Pizza I made a few weeks back. The recipe makes two glorious pizzas… a fact that is nothing short of glorious, especially considering the upcoming Friday. I’m a firm believer that everyone should eat pizza, on a couch, off of a paper towel on Friday. Is that a basic human right? No. Oh how I wish it were.
Jim Lahey’s no-knead pizza dough recipe is full of grace. It’s forgiving and super simple. There’s no reason to be intimidated as long as you’ve got a bowl and wooden spoon. For step-by-step photos, let the Hatch Chili and Fresh Corn No-Knead Pizza be your guide.
Then… bust out the peppers. I like the red and yellow because they’re sweeter than the green peppers.
The shine on the baking sheet is a good dose of olive oil.
The oil keeps the dough from sticking to the pan, and creates a wonderfully crispy and thin crust.
Toppings include pizza sauce (totally store-bought), crushed red pepper flakes, cooked spicy Italian sausage, sliced sweet peppers, and shredded mozzarella.
Excuse my mouth drool.
Welcome to the fun part.
Pizza sauce is coaxed nearly to the edge of the pizza. Cheese is sprinkled. Sausage bits are arranged. Peppers are placed.
This pizza just needs a solid 20 minutes in an unbearably hot oven, and all your Friday night Pizza and Movie Night dreams are achieved.
The crust is thin and crisp, allowing you to inhale three slices with ease. Sausage and peppers create a spicy and sweet dichotomy that could probably win a Nobel Peace Prize.
It’s simple and classic. It’s so good your oven will probably thank you for the experience.
Spicy Sausage and Pepper Pizza
makes 2 pizzas
2 3/4 cups bread flour
1 cup whole wheat flour (or 3 3/4 cups bread flour)
2 1/2 teaspoons active dry yeast
3/4 teaspoon salt
3/4 teaspoon granulated sugar
1 1/2 cup warm water
extra virgin olive oil for the pan
In a medium bowl, whisk together flour, yeast, salt, and sugar. Add warm water all at once. Using a wooden spoon, work the mixture together until fully incorporated. If necessary ditch the spoon and work the mixture together with your hands. The dough will be slightly shaggy.
Cover the dough with plastic wrap and a clean kitchen towel. Let rise at room temperature for 2 hours.
After resting, dump the dough out onto a lightly floured work surface. Divide in half. If you’re only going to make one pizza, wrap the second piece of dough in plastic wrap, place in a ziplock bag, and place in the freezer. Defrost dough in the fridge overnight and allow to come to room temperature before pressing out into the pizza crust.
Working with one dough at a time, liberally oil a 13×18-inch rimmed baking sheet with olive oil. Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle. If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again. The dough should be very this. If the dough tears, don’t worry, just press it back together.
3/4 cup pizza sauce
1 1/4 cup shredded mozzarella cheese
1/2 teaspoon crushed red pepper flakes
2 uncooked spicy sausages, de-cased and sautéed until cooked through
thinly sliced red and yellow peppers
Place a rack in the upper third of the oven and preheat oven to 500 degrees F.
Top pizza with sauce (all the way to the edges) cheese, and toppings.
Bake for 18 to 20 minutes until the edges are charred and bubbling. Remove from the oven. Allow to cool for a few moments then slice and top with crushed red pepper flakes and fresh arugula. Serve immediately.