How to Make a Delicious Thin-Crust Sausage Pizza at Home

There is nothing like a custom-made pizza. It’s fresh and crispy outside, reminiscent of the best pizza shop in Chicago. By using cornmeal, you can achieve the desired taste without the need for pizza stones or special stoves. This is how you can make delicious Thin-Crust pizzas at home with handmade Italian sausages and Italian spicy sausages.

Ingredients

For the Dough:

3 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

1 tsp sugar

1 tsp salt

1 cup warm water (110°F)

2 tbsp olive oil

Cornmeal (for dusting)

For the Homemade Italian Sausage:

1 lb ground pork

2 tsp fennel seeds2 cloves garlic, minced

1 tsp salt

1 tsp black pepper

1/2 tsp red pepper flakes

2 tbsp chopped fresh parsley

1 tbsp olive oil (for cooking)

For the Pizza:

1 cup pizza sauce

2 cups shredded mozzarella cheese

Pepperoni slices (as desired)

Additional toppings (optional)

Instructions

To make handmade Italian sausages, first grill fennel seeds with medium to high strength in a dry frying pan for about 3 minutes until fragrant. Move them to a peel processing machine or mortar and pestle, and torture them roughly. In a large bowl, stir the ground pork, chopped garlic, salt, pepper, chili, parsley, and ground fennel seeds evenly. Integrate well with your hands.

Shape the blend into little balls, about the size of marbles. Heat olive oil in a skillet over medium-high intensity. Cook the wiener balls, turning incidentally, until sautéed and cooked through, roughly 15 minutes. Move to a plate fixed with paper towels to deplete overabundance oil and put away.

For the mixture, in an enormous bowl, whisk together the flour, yeast, sugar, and salt. Add warm water and olive oil to the dry fixings. Mix with a wooden spoon until a shaggy batter structures. Turn the mixture out onto a daintily floured surface and ply until smooth and flexible, around 10 minutes. Shape the mixture into a ball and spot it in a daintily lubed bowl. Cover with cling wrap and let it ascend in a warm spot until multiplied in size, around 60 minutes.

Preheat your broiler to 425°F. Sprinkle cornmeal more than two baking sheets to forestall adhering and add surface to the outside layer. Punch down the risen batter and gap it into two equivalent pieces. Carry out each piece into a meager circle, around 12 creeps in measurement. Move every mixture circle onto the pre-arranged baking sheets.

Spread a far layer of pizza sauce over every mixture circle, leaving a 1/2 inch line around the edges. Sprinkle destroyed mozzarella cheddar equally over the sauce. Top with cooked hotdog balls and pepperoni cuts (or some other garnishes of your decision).

Heat every pizza in the preheated broiler, each in turn, until the cheddar is dissolved and effervescent and the covering is brilliant and fresh, around 15 minutes. Move the heated pizza to a huge cutting board. Cut into cuts with a pizza shaper.

Enjoy your customized delicious sausage pizza! Try pairing different things with various decorations, sauces, and cheese to create your own variety. The potential outcomes are unpredictable, and the implementation of an ideal custom pizza is unparalleled.

Related posts:
Sausage and Pepperoni Pizza | Baked by Rachel
Old World Chicago-Style Thin Crust Pizza Recipe – Food Network