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Piping Hot Sausage and Black Olive Homemade Pizza
You're going to love how easy this is!
I love making pizza at home! This recipe makes it fast -- and it's really delicious.
I used sausage, onion and kalamata (a type of black olive) and a thick crust in the pizza above. The directions will also show you how to make a thin crust pizza, if that's what you prefer.
You can use this recipe to make any sort of pizza you like.
Homemade pizza is great for using up leftovers -- toss on those extra pieces of sausage from breakfast, or that half cup of leftover veggies. Try peppers, onions, olives... anything you would like.
This is the easiest homemade pizza crust recipe I know. I use it all the time.
1 1/2 cups flour
1 tbsp. sugar
1 1/2 teaspoons active dry yeast
1 tsp. salt
3/4 cup of very warm water
1 tbsp. olive oil
1/3 cup cornmeal
How To Make The Dough
Into a bowl, pour in 3/4 cup of the flour, the sugar, yeast, salt, warm water and olive oil.
Using a wooden spoon, stir these ingredients until all of the lumps (from the flour) are completely gone. When the mixture has the consistency of a very smooth sauce, you're done. This usually takes me about 5 minutes or less.
Add in the 3/4 cup of flour and the 1/3 cup cornmeal. Stir with the wooden spoon, in one direction, until the dough comes together into a soft ball.
How To Prepare The Crust
Lay two sheets of foil on your counter, then sprinkle with flour. I use my hands. The goal is to put enough flour on the foil so the dough won't stick to it.
Scrape the dough onto the foil.
Sprinkle flour onto the top of the dough -- enough so that you can press it down with your hands without the dough sticking to your fingers.
Lift up one side, sprinkle flour underneath, then fold the dough over on itself, then press together.
Now lift up the other side, sprinkle flour underneath, then fold this dough over the dough. Keep kneading the dough like this -- pressing it to less than an inch thick, then folding it over on itself. I knead like this for about 5 minutes.
Soon you'll have a smooth dough.
Wash your bowl, then pour in about 1 tbsp. of cooking oil (you can use olive oil, or canola oil) then put the dough in it and turn until all sides are coated. Cover the bowl with a kitchen towel.
Let it rest for about an hour. Sometimes -- if I'm in a hurry -- I'll only let it rest for 45 minutes, or I've let it rest for more than two hours. I love how forgiving this dough can be.
Thick Crust... or Thin Crust?
This dough will let you do both.
FOR THICK CRUST PIZZA:
If you like thick, doughy crusts (like deep-dish pizzas) then simply put the dough onto your pizza pan and press it out with your hands (or use a rolling pin to roll it into a rectangle to go onto a foil-covered baking sheet).
FOR THIN CRUST PIZZA:
Use a knife to cut the dough into two pieces. You're about to make two pizzas -- and they will be thin. Sprinkle the foil on your counter with flour, then put the half-dough on it, then sprinkle it again with flour. Use a rolling pin to roll it to the desired thinness.
The other dough can be put into a gallon freezer bag (spray the interior with Pam first, though) and will be perfect for another pizza within the next three days. OR, if you're cooking for hearty appetites, then you'll make two thin-crust pizzas. I've done both.
Carefully lay the rolled out pizza dough on your pizza pan, or on the foil-covered baking sheet.
How To Bake The Pizza
Preheat the oven to 450 degrees. Having a really hot oven is incredibly important to making great homemade pizza.
Put on your toppings while the oven is getting really hot. See below for some pizza topping ideas.
I like to use a baking stone, which you can buy at any department store. They cost about $20 and are really worth the prize. I've had mine for years, and it still works great!
The pizza will be done in about 12 - 15 minutes. You'll know it's ready when the cheese has melted, and the edges of the dough have turned golden.
Kristin Trapp from Illinois on September 29, 2011:
This looks absolutely terrific. A picture certainly speaks 1,000 words. I am bookmarking this recipe and am going to try it really soon. Thanks.