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Grandma's Sausage and Pepperoni Pizza

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PREP TIME
60 min
COOKING TIME
40 min
TOTAL TIME
130 min
SERVINGS
24 servings
Dinner U.S.
Grandma's Sausage and Pepperoni Pizza
Ingredients
  • 2 (.25 ounce) packages fast-rising dry yeast
  • 1 teaspoon white sugar
  • 2 1/2 cups warm water (110 degrees F/45 degrees C), divided
  • 1/3 cup olive oil
  • 1 tablespoon salt
  • 1 pinch garlic powder, or to taste
  • 5 cups all-purpose flour, or more if needed
  • 2 tablespoons butter, melted
  • 1 tablespoon dried oregano, or to taste
  • 2 tablespoons ricotta cheese
  • 1 (29 ounce) can tomato puree (such as Contadina® Tomato Puree)
  • 1 teaspoon onion powder, or to taste
  • 1 pinch garlic powder, or to taste
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 1 teaspoon white sugar, or to taste
  • 1 1/2 teaspoons olive oil, divided
  • 3 Italian sausage links, casings removed
  • 1 pinch dried oregano, or to taste
  • 1 pinch crushed red pepper flakes, or to taste
  • 1 1/2 teaspoons melted butter, divided
  • 1 cup shredded pizza cheese blend, or as needed
  • 24 slices pepperoni sausage, or as needed
  • 3/4 teaspoon crushed red pepper flakes, or as needed
  • 3 dashes Louisiana-style hot sauce, or to taste
Instructions
1
Start by combining the yeast, a small amount of sugar, and half a cup of lukewarm water in a large container. Allow the mixture to sit for about 15 minutes, until it starts to bubble and a layer of creamy foam forms on top.
2
Next, add two more cups of warm water, olive oil, a pinch of salt, garlic powder, and approximately 2 cups of flour to the mixture. Mix everything together until you get a loose batter, then gradually add more flour, one half cup at a time, until the dough feels slightly sticky but not too wet.
3
Transfer the dough to a floured surface and knead until it becomes smooth and elastic, taking around 10 minutes. Form the dough into a ball, place it in an oiled bowl, cover with a cloth, and let it rise in a warm environment until it has doubled in size, approximately 30 minutes.
4
In a separate saucepan, melt two tablespoons of butter over medium-low heat. Add the dried oregano and let it simmer for a few seconds before whisking in the ricotta cheese until you get a smooth paste.
5
Combine the tomato puree, onion powder, a pinch of garlic powder, salt, black pepper, and sugar in the saucepan. Bring the mixture to a boil, stirring occasionally, cover it, and remove from heat.
6
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly coat three 12-inch pizza pans with about half a teaspoon of olive oil each.
7
Place the sausage in a skillet over medium heat and sprinkle with dried oregano and crushed red pepper flakes if desired. Cook the sausage until it's no longer pink, breaking it into small chunks as it cooks, approximately 10 minutes. Set the sausage aside.
8
Divide the dough into three equal pieces and roll out one piece to fit a prepared pizza pan. Stretch the edges of the dough slightly beyond the pan and fold the excess dough over to create a thicker edge. Press the folded dough together to seal. Repeat for the other two crusts.
9
Bake the crusts in a preheated oven for about 15 minutes, then remove them from the oven and brush each crust with melted butter.
10
Using a large spoon, spread a layer of sauce over each crust. Sprinkle pizza cheese blend on top, add browned sausage pieces evenly, spread pepperoni slices over the pizzas, and sprinkle each pizza with crushed red pepper. Finally, add a dash or two of hot sauce over each pizza.
11
Return the pizzas to the oven and bake until the cheese is melted, bubbling, and starting to brown, taking around 15-20 minutes more.