Sausage Pizza Using a Bread Machine and a Pizza Stone
A lot of experimentation has gone into these recipes,
not only our own, but friends with whom we have shared the recipes try new things and influence the original recipes.
Let us know if you come up with improvements!
We typically get three medium thin crust pizzas.
If that is more than we need, I make 2 pizzas plus 3 calzones for the kids' lunches (just cut down on the sause for the calzones).
We have also used this for 2 large thick crust pizzas or 2 medium stuffed crust pan pizzas.
We cook the pizzas on preheated pizza stones (let them
heat for at least 20 minutes if you can) in a very hot oven. Many ovens go only to 450 degrees. That will work
but 500 or 550 is even better. You will also need a pizza peel to "shove" your pizza onto the pizza stone. Don't
be afraid to try this -- I'll give you some hints along the way. And now is a great time to try it (January) because
the air is so dry. So learn the technique now -- it's a lot harder to do on a humid August day when you have dough that
will rise before your toppings are in place!
The sauce:
This makes a bit more than you will need. If you
like the recipe, try pre-measuring the dry ingredients into several containers. Then when you want this sauce, you will
be able to make it that much quicker. The anchovy paste is optional, but consider giving it a try -- but don't tell
your kids. You already eat anchovies in many sauces (A-1, Worcestershire, many salad dressings...) and it does not impart
a fishy flavor. Here it is used only as a flavor enhancer.
1 six oz. can tomato paste
6 oz. of water
3 T grated parmesan
2 T organic sugar
1 tsp anchovy paste
3/4 tsp onion powder
1/4 tsp oregano, marjoram, basil and black pepper
1/8 tsp cayenne
1/8 tsp red pepper
The dough:
This is the standard dough. If you want a thicker
crust, consider adding a bit more yeast and sugar and then, after rolling it out, let it rise a bit.
1 1/3 cup water
1/4 cup olive oil
1/2 tsp salt
1 tsp sugar
4 cups bread flour
2 tsp yeast.
Add ingredients to bread machine, put on dough setting
and push start.
The toppings:
Cooked Sausage (we like the hot italian)
Cooked bacon
pineapple
onion - sliced thin
pepper - sliced thin
mushroom
mozzerella cheese (provolano and parmesan if you want
to experiment -- not cheddar!)
Assembly:
Roll out the crust to desired thickness taking care
that it does not stick to the counter or the rolling pin. Take your pizza peel and generously sprinkle it with corn
meal. I take about as much cornmeal as I can grap with my thumb and four fingers, sprinkle the peel and then do this
2 more times.
Place your crust on the pizza peel. Now, "shove"
your pizza peel until the dough moves. It should be easy to do in the winter, especially as soon as you put the dough
on. The key here is to "shove" often. Make sure the dough is not sticking (you may want to do this near the sink
as you will sprinkle a small amount of cornmeal as you do this. Put on the sauce (we sometimes thin the sauce with water
if it does not spread thinly enough -- personal preference) then "shove" the pizza. Start layering on your toppings
but YOU MUST "SHOVE" after each topping -- and don't let the pizza sit around for a long time without "shoving" it frequently.
You just don't want it to stick as it's going into your oven or you may never try this again -- and that would be a shame.
Also, to get started, don't layer on too many toppings until you know you can successfully get the pizza shoved onto the pizza
stone. But, don't forget our Maple Heights Farm sausage. I'm afraid you would be missing too much without that,
even if you don't like sausage pizza -- I swear!
After the toppings are in place and you are sure all
the "shoving" has kept the crust from sticking, you are now ready to "shove" onto the pizza stone. This should be pretty
easy at this point. Just tip the pizza peel at a slight angle, position it toward the back of the pizza stone, slight
"shove" and remove the peel.
The pizza will take about 8 minutes to cook. Our
best pizzas are the ones that sit in the oven a bit too long, you look at them and curse because you are sure you overcooked
it, turns out it is perfect.
Now, I know this all sounds a bit complicated and time
consuming. It takes about 3 minutes to get the dough going and about 3 more for the sauce. Rolling the dough takes
about 2 or three minutes and then assembly can be considered a family activity, but does not take too long. Precooking
the sausage or bacon takes some time, but you make the crust and the sauce while you are watching over the sausage.
It would probably take longer for us to run to the store for take-out pizza than to prepare this.
So practice this winter and, then in the summer, head
to the farmers market for your toppings. I promise you, there is a LOT of satisfaction eating a meal prepared with the
freshest, locally produced products! And at the farmers' market, you will find sausage, hamburger, onion, pepper, tomatos
and LOTS of fresh herbs.
