How To Pre Cook Sausage Topping For Pizza

How To Make Awesome Pizza at Home

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(Image credit: Joe Lingeman)

Pizza is a regular visitor to our firm — just it doesn't unremarkably come from a commitment person. Making homemade pizza from prepared dough is a quick and easy dinner whatsoever nighttime of the week. Even making your own dough simply really adds a few minutes to the prep time! Pile on your favorite toppings and get ready to chow down.

3 Steps for Awesome Pizza at Home

ane. Make your own pizza dough.

Yes, you can buy pretty decent pizza dough from the bakery counter at your grocery store, merely why bother when y'all tin easily mix up a batch at home for pennies? Use whatever i of our pizza dough recipes to get started.

While the rising fourth dimension on most of these is relative curt (one to 2 hours), you can mix the dough the night or morning before and let the dough rise slowly all twenty-four hours. Be sure to bring the dough to room temperature for an hour before shaping.

My favorite method for shaping the pizza is to roll the dough onto a slice of parchment paper. The dough sticks to the parchment, making information technology easier to work with and easier to transfer into the oven. The pizza will release from the parchment during cooking and the parchment can be removed halfway through cooking. The parchment darkens in the oven, but doesn't burn or catch fire.

(Image credit: Joe Lingeman)

2. Keep the sauce and toppings uncomplicated.

When it comes to red sauce, trust united states of america when we say a elementary, no-cook blender sauce is best. Pesto or rich ricotta are wonderful substitutes also.

At that place are as well no rules about the kinds of toppings y'all put on your pizza. Choose ones y'all beloved. They will cook a little in the oven, but if it isn't something yous similar to eat raw, like sausage or mushrooms, cook them ahead of time. If you'd like fresh greens or herbs (like arugula or basil) on your pizza, sprinkle them over the pizza right when information technology comes out of the oven. The residual heat from the pizza will wilt the greens but slightly and bring out their flavor.

Information technology'south all-time, though, to keep the toppings to but a handful at well-nigh. If y'all load homemade pizza downwards with a ton of toppings, it may take also long for the crust to cook.

three. Bake it hot.

Don't be afraid to actually crank the heat up to its highest setting. The loftier rut volition aid make a crunchier and more than flavorful crust. Let the oven heat for at to the lowest degree one-half an hour before baking your pizzas. If you take a baking stone or steel, place it in the lower-centre of your oven. (Or you lot can capsize a baking sheet in the oven as a sort of pseudo pizza stone.)

Baking on parchment paper will make loading and unloading the pizza from the oven easier, but y'all can also utilize flour or cornmeal to keep the pizza from sticking to a pizza peel or boosted inverted blistering sheet for edifice the pizza on.

• carbohydrate-witting

Per serving, based on

4

servings. (% daily value)

• Calories 1187
• Fat 78.five m (120.vii%)
• Saturated 30.3 g (151.7%)
• Carbs lx.2 g (20.i%)
• Cobweb 3.8 yard (xv.0%)
• Sugars 2.ix g
• Protein 55.iv one thousand (110.eight%)
• Sodium 3822.9 mg (159.iii%)

Ingredients

• 1 pound

  pizza dough, at room temperature for at least 1 hour

• 1/2 to ane cup

  sauce: tomato sauce, white sauce, or other spread

• two to 3 cups

  other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or whatsoever other favorite toppings

• 1 to 2 cups

  shredded or sliced cheese (4 to viii ounces) such as mozzarella, Monterey Jack, provolone, fontina, or whatsoever other favorite

• Cornmeal or all-purpose flour (optional)

Instructions

1. Heat the oven to 550°F or college. Conform a rack in the lower-middle part of the oven (if you have a baking rock, place information technology on the rack) and heat the oven to 550°F or higher. Don't be afraid to actually crank the estrus upwards to its highest setting, as the high estrus will help make a crunchier and more flavorful crust. Allow the oven heat for at least thirty minutes.

2. Divide the dough in half. One pound of dough makes ii (ten-inch) pizzas. Split up the dough in half and embrace ane one-half with an upside-downwardly bowl or a clean kitchen towel while you lot prepare the beginning pizza.

3. Scroll out the dough.
   Method #1: Pizza Baked on Parchment: Tear off a large piece of parchment paper roughly 12 inches long. Working with one slice of the dough at a fourth dimension, course it into a large deejay with your hands and identify it on the parchment. Use your easily or a rolling pin to flatten the dough until it is 1/four-inch thick or less. If the dough starts to shrink back, permit it residuum for 5 minutes and then continue rolling.

   Method #2: Pizza with Cornmeal or Flour and a Blistering Stone: Sprinkle a handful of cornmeal or flour on a pizza peel or on an upside-down rimmed baking canvass. Working with 1 piece of the dough at a time, course it into a large disk with your hands and place it on the peel. Use your hands or a rolling pivot to flatten the dough until information technology is 1/4-inch thick or less. Shake the peel or baking sheet frequently every bit you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for 5 minutes and then keep rolling.

   Method #3: Pizza Baked on a Baking Sheet: Brush a thin film of olive oil on a baking sheet. Working with 1 piece of the dough at a time, class information technology into a large deejay with your hands and identify it on the baking canvass. Apply your easily or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to compress back, permit it rest for 5 minutes and so continue rolling.

4. Top the pizza. Spoon one-half of the sauce onto the heart of the pizza and use the back of the spoon to spread information technology out to the edges. Pile on half of the toppings and half of the cheese.

5. Broil the pizza. Using a pizza pare or the dorsum side of a baking canvas, slide your pizza (with the parchment or with the cornmeal) onto the blistering stone. If y'all don't take a baking stone, bake the pizza right on the baking sheet. Bake for five minutes, then rotate the pizza. If using parchment, slide it out from under the pizza and discard. Bake until the chaff is golden-brown and the cheese is melted and browned in spots, three to five minutes more than.

6. Piece and serve. Transfer the pizza to a cooling rack and permit cool slightly, only until y'all're able to handle it. Transfer to a cutting board, slice into pieces, and serve. Repeat making a second pizza with the remaining dough, cheese, and toppings.

Recipe Notes

Emma Christensen

Contributor

Emma is a former editor for The Kitchn and a graduate of the Cambridge Schoolhouse for Culinary Arts. She is the author of Truthful Brews and Mash Ameliorate Beer. Cheque out her website for more cooking stories.

Source: https://www.thekitchn.com/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384

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