Classic Sausage Oven-Baked Pizza at Home

Delicious, homemade, with thin, airy dough — go for it! Instead of a regular sandwich, it’s much more pleasant to eat a slice of classic homemade oven-baked pizza with sausage. Sausage on pizza is one of the most common classic toppings. Moreover, it is always in the refrigerator.
cook time: 2h
Owen Truitt
Classic Sausage Oven-Baked Pizza at Home

Nutrition Facts (per serving)

222
Calories
14g
Fat
15g
Carbs
10g
Protein

Ingredients (4 portions)

For dough:

Wheat flour 200 g
Water 125 ml
Dry yeast 1 tsp
Sugar 1 tsp
Salt 1 tsp
Vegetable oil 1 tbsp

For filling:

Boiled sausage 200 g
Hard cheese 200 g
Bulb onions 1 pc
Vegetable oil 1 tbsp
Tomatoes 1 pc
Olives 10 pc

Recipe instructions

Step 1

Step 1
How to make classic homemade pizza in the oven with sausage and cheese? Start making pizza with dough. Prepare all the necessary ingredients. Olive oil is used in the classic pizza dough recipe. But it can be replaced with any other refined vegetable oil. Use premium flour. It must be sifted to remove small debris and saturate it with oxygen, then the dough will rise well and be airy.

Step 2

Step 2
Add sugar and yeast to warm water (37-40°C). Stir with a spoon until the sugar is completely dissolved. In the absence of a special culinary thermometer, the required temperature can be determined in the following way: you need to drop a drop of water on the inside of your wrist. If the feeling is neutral — neither cold nor hot, then the temperature is correct.

Step 3

Step 3
If the temperature is too low, the yeast will work more slowly and will take longer to cook. At elevated temperatures, the yeast will die and the dough will not rise. Add 2 tablespoons of flour, stir and leave for 10 minutes. Read about all the nuances of working with yeast in a separate article at the link at the end of the recipe.

Step 4

Step 4
If a fluffy cap appears on the surface, it means the yeast has activated and you can continue cooking. If this does not happen, then the yeast will have to be replaced. With such yeast the dough will not work.

Step 5

Step 5
To knead the dough, take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Pour half the flour into it. Add salt and mix it with flour so that the dough is evenly salted. Make a well in the middle of the flour.

Step 6

Step 6
Pour vegetable oil into the flour and yeast diluted in water in small portions. Be sure to add the liquid component to the dry component, and not vice versa. This way the dough will be the most successful. Since the properties of flour of the same type, but from different manufacturers, may differ, to obtain the desired consistency, add flour in small portions. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 7

Step 7
When it becomes difficult to knead with a spoon, start doing it with your hands. Knead the dough thoroughly. It should turn out soft and tender, but not stick to your hands. Grease the bottom and sides of the bowl with vegetable oil to prevent the dough from sticking to the bowl. Also knead the finished dough with butter using your hands. Cover the bowl with a napkin or towel so that it does not dry out and rises well. Leave in a warm place for about 1-1.5 hours.

Step 8

Step 8
About half an hour before cooking, turn on the oven at 200 degrees. While the dough is rising, prepare the filling. Choose any cheese that melts well. Take the sausage that you like best. Red onions are tastier — they don’t have such a strong onion aroma and the taste is sweeter.

Step 9

Step 9
Cut the sausage into strips — this is the standard cut for homemade pizza. Grate the cheese on a coarse grater.

Step 10

Step 10
Wash the tomato, dry it, remove the stem and cut into thin slices. Cut the olives into rings — it’s better to remove the tails, as they won’t make the pizza look very neat.

Step 11

Step 11
Peel the onion, wash it and cut it into half rings. Heat a frying pan with oil. Fry the onion for 3 minutes, stirring constantly. It should not become too soft, but only slightly simmered. Cool completely.

Step 12

Step 12
During this time, the dough should increase several times. With this amount of dough you can make either one large pizza or two small ones. I will make two pizzas, each about 20 cm in diameter. Knead the dough with your hands into a round layer directly on the parchment. Leave the edges thicker to create a border. A separate article at the link at the end of the recipe will help you choose parchment.

Step 13

Step 13
Divide the filling among 2 pizzas. Spread half the cheese evenly and evenly distribute the onion on top.

Step 14

Step 14
Place the sliced sausage in the next layer and the tomato on top.

Step 15

Step 15
Sprinkle everything with the remaining cheese and spread the olives evenly. Bake for 15-20 minutes on the middle shelf at 200 degrees in the “top-bottom” mode. Cooking time will vary depending on your oven, so check for doneness. When the pizza is ready, the dough will rise and lightly brown. When gently pressed with your palm, the dough should not “walk.” You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Additional rubrics

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