Homemade Italian Sausage
Mushroom Pizza

Skip the delivery and make this cozy homemade Italian sausage pizza from scratch. Featuring a fluffy yeast crust, a vibrant fresh tomato sauce, and a comforting layer of melted cheese.

Ingredients

• 2 cups dumpling flour or all-purpose flour
• 1 tsp dry yeast
• 1 egg
• to taste warm water
• 3 fresh tomatoes
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 splash white wine
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp fresh basil, chopped
• 1 tbsp cornstarch slurry (water and starch)
• 2 cups shredded mozzarella cheese
• 1/2 cup dried shiitake mushrooms, rehydrated and sliced
• 1 cup green cabbage, shredded
• 1 cup Italian sausage, sliced

Instructions

1. 1Mix the dry ingredients

   

   Begin by preparing the pizza dough. In a large bowl, scoop in the dumpling flour and pour in the dry yeast. Although an egg can be added to increase the flavor, start by mixing the dry ingredients together before slowly adding warm water.

   Tip: Add the warm water in small batches while mixing; this makes it much easier to control the consistency of the dough.
2. 2Mix the dough ingredients

   

   In a mixing bowl, combine the flour, yeast, an egg, and warm water. Use a spatula to stir the mixture thoroughly until it forms shaggy flakes.

   Tip: Adding an egg is optional, but it enriches the flavor of the pizza crust. Ensure the water is warm to help activate the yeast properly without killing it.
3. 3Knead and ferment the dough

   

   Once the mixture forms flakes, knead it by hand until it comes together into a smooth, round ball of dough. Cover the bowl with a damp cloth or plastic wrap and let it ferment at room temperature for about 20 minutes.

   Tip: Youll know the dough has fermented enough when it visibly increases in size and a poked hole in the center doesnt spring back.
4. 4Roll out the pizza base

   

   After the first fermentation, lightly knead the dough to release the trapped air. Dust your work surface or parchment paper with a little flour, and use a rolling pin to flatten the dough into a circular shape.

   Tip: This amount of dough yields roughly a 12-inch pizza. Roll outward from the center to ensure an even thickness.
5. 5Form the crust edge

   

   To prevent the tomato sauce and fillings from spilling over during baking, carefully fold and pinch the outer edges of the flattened dough inward. This creates a slightly raised border around the pizza base.

   Tip: Pinch the edges firmly so they seal well and hold their structure in the oven.
6. 6Poke holes in the base

   

   Use a fork to poke small holes evenly across the entire flat surface of the shaped dough. This allows steam to escape and prevents the base from puffing up unevenly. Cover with a damp cloth for a second fermentation of 20 minutes.

   Tip: Avoid poking holes in the raised crust border, as you want that part to puff up and become airy during baking.
7. 7Slice the fresh tomatoes

   

   Prepare the tomatoes by slicing them into small chunks on a cutting board. Using fresh tomatoes instead of store-bought paste gives the homemade pizza sauce a vibrant, bright flavor that elevates the entire dish.

   Tip: You can quickly blanch the tomatoes in boiling water to easily peel off the skins before chopping if you prefer a smoother sauce.
8. 8Sauté the aromatics and tomatoes

   

   Heat a tablespoon of butter in a pan over medium heat and add the minced garlic. Once it becomes fragrant, toss in the fresh tomato chunks and stir-fry them to release their juices. Pour in a splash of white wine, then season with salt and sugar.

   Tip: Adding a pinch of sugar helps balance out the natural acidity of the fresh tomatoes.
9. 9Simmer the tomato sauce

   

   While the dough ferments, prepare the sauce in a pan over medium heat. Sauté minced garlic in butter until fragrant, then add the chopped tomatoes. Season with a splash of white wine, salt, and sugar, and simmer until the liquid reduces. Finish by stirring in a small amount of cornstarch slurry to achieve a thick, spreadable consistency.

   Tip: Using fresh tomatoes instead of store-bought sauce gives the pizza a flavor much closer to what you would find in a high-end restaurant.
10. 10Spread the tomato sauce

    

    Spoon the finished, thickened tomato sauce onto the center of the fermented pizza dough. Use a brush or spatula to spread it out evenly in a circular motion, leaving the folded edges bare to hold in the toppings.

    Tip: Ensure the sauce has cooled slightly before spreading it, so it doesnt make the pizza dough too soft or soggy.
11. 11Add the first layer of toppings

    

    Sprinkle a generous base layer of shredded cheese over the freshly spread tomato sauce. Next, evenly distribute the sliced shiitake mushrooms and fresh shredded green cabbage across the pizza to add a unique texture and flavor.

    Tip: Dried shiitake mushrooms that have been rehydrated often provide a much stronger, earthier flavor than fresh ones.
12. 12Finish assembling the pizza

    

    Add another layer of shredded cheese over the mushrooms and cabbage. Top the pizza with the sliced Italian sausages, spacing them out so each slice receives a savory piece of meat.

    Tip: Using rehydrated dried shiitake mushrooms instead of fresh ones provides a much stronger and more robust earthy flavor.
13. 13Bake the pizza

    

    Carefully place the fully assembled pizza onto a baking tray and transfer it into the oven. Set the temperature to 150 degrees Celsius and bake for about 20 minutes. Once baked, the cheese will be perfectly melted for a delicious cheese pull.

    Tip: Keep an eye on the pizza during the final few minutes of baking to ensure the cheese melts perfectly without burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions