Archive for the ‘44210 Pizza Project’ Category

08/23/2010 Sausage Pizza Americana (to be improved)

Tuesday, August 24th, 2010

Ingredients: yield 2 pieces of 12″ diameter pizza

(Pizza Dough: 2 pieces of 12″ diameter dough)

  • 318.95 g high gluten flour
  • 1.5 TBSP sugar
  • 1 tsp salt
  • 1 tsp instant yeast
  • 120 cc milk
  • 90 cc water, room temperature
  • 2TBSP olive oil

(Pizza toppings)

  • 7 oz sausage, sliced thin and chopped.
  • some minced garlic
  • corn meal for dusting
  • some olive oil
  • 240 cc (1 cup) Mozzarella Cheese, shredded
  • 120 cc (1/2 cup) cheddar & Monterrey Jack cheese, shredded
  • 120 cc (1/2 cup) Parmesan cheese
  • some basil leave flakes
  • some oregano flakes
  • 360cc (1.5 cup) pizza sauce or spaghetti sauce


(To make the dough)

  1. Whisk flour, sugar, salt, yeast in a large bowl.
  2. In a stand mixer container, pour milk and water, then add flour mix above.  Mix with a dough hook, 4 min (speed level 1: Bosch Universal), rest for 5 min, 4 min (speed level 2).
  3. Add olive oil, continue mixing for 6 min (speed level 3).  Windowpane test.
  4. Divide into 2 equal pieces, shape them into balls, place them in 2 separate Ziploc bags, leave them at room temperature for 15 min.  Place them in the refrigerator overnight.
  5. Next day, 2 hours before rolling, remove from the refrigerator、punch the dough, place in two balls, cover with wrap, and leave them at room temperature.


(To make the toppings)

  1. Set the oven rack in the center level, place a pizza stone, preheat the oven at 550F.
  2. In a skillet, saute sausage at medium heat, add garlic, drain excess fat with a strainer, discard the fat, set aside the sausage and garlic.
  3. Shape each dough into 12″ flat circle. (Dust the dough with cornmeal if necessary.) Brush some olive oil on the edge of the dough.
  4. Mix 3 cheeses, basil, and oregano.
  5. On each dough, spread the sauce, scatter sausage, cover with cheese.
  6. Bake at 550F for 10 min ( which burned the pizza: next time 5 – 8 min).
  7. Remove pizza from the oven, sprinkle basil, serve.


Adapted from: Pepperoni Pizza Americana, Peter Reinhart, American Pie, 10 speed press.

The original recipe called for the highest setting (in my case 550F) of the oven, and bake at least 12 – 15 min.  After 10 min of baking, the pizza got burned badly.  This recipe is apparently not for the regular family oven which is much smaller than the commercial oven; and therefore the reflective heat from the wall is much higher than the bigger one.  I doubt the author tested his recipes in various kinds of regular family ovens.

The dough recipe is decent; but still mediocre.  The amount of pepperoni (that I replaced with sausage, which is less salty and fatty than the pepperoni) is too much.  It is very disappointing.