Supplies
- Dough
- 1 cup warm water plus 1 Tbsp
- 1 ¼ teaspoon active dry yeast
- 1 tsp sugar
- 2 cups bread flour
- 1 ¾ teaspoon salt
- Butter for greasing
- Extra bench flour for kneading sticky dough
- Sauce
- 3 Tablespoons extra virgin olive oil
- ½ onion, minced
- 3 cloves garlic, minced
- 1 ½ teaspoons dried oregano
- ½ teaspoon red pepper flake
- 1 (28 oz can) good whole tomatoes
- 1 teaspoon sugar
- Kosher salt to taste
- Pizza
- 12 oz mozzarella cheese, cut into cubes
- 1 ½ cup fennel sausage, crumbled
- 1 small onion, diced
- 1 cup shredded white cheddar
Pasos
- Add the warm water, yeast, and sugar to a large bowl, whisk until the yeast dissolves and set aside for 5-10 minutes, until the yeast becomes active.
- Stir in the flour and salt and mix until a dough forms.
- Flour your hands and work surface, remove the dough from the bowl and knead it for 10 minutes, adding more flour as needed, the dough is very sticky.
- Form the dough into a ball and put in an oiled bowl and cover.
- Set in the fridge overnight.
- Remove the dough from the fridge and let it sit at room temperature for an hour.
- Heat your grill with all burners on high and a pizza stone on one side.
- Generously coat the pizza pan with butter.
- Once the dough has risen, punch it down and press it into the pan.
- If it was in the fridge overnight, leave it to sit at room temp for about an hour.
- Pinch off dime size bits of sausage and place them all over the dough.
- Spread the cheese on top of the sausage.
- Place on the grill, and turn off the burners below the pizza stone, leaving the other 2 on high.
- Cook for 15 minutes.
- Turn all the burners to high, place the pan directly on the grates next to the stone and cook for an additional 3 minutes.
- Pour the sauce on top of the pizza when it is done cooking.
- Allow to cool slightly before removing from the pan and slicing.