{"id":1347306,"date":"2019-12-17T11:31:22","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/the-best-sausage-pizzas\/"},"modified":"2023-12-13T07:02:36","modified_gmt":"2023-12-13T13:02:36","slug":"the-best-sausage-pizzas","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/the-best-sausage-pizzas\/","title":{"rendered":"Sausage Pizza"},"content":{"rendered":"

Let\u2019s face it: Any pizza is good pizza. With our easy recipe for sausage pizza, you can have pizzeria-quality pizza at home, full stop. It\u2019s so good, you’ll never have to do delivery or suffer through cardboard frozen pizza ever again.<\/p>\n

There are a couple things that make our sausage pizza unique. First, our homemade pizza dough rests and ferments overnight in the refrigerator. This gives the flour time to hydrate and the gluten to relax, so it\u2019s easier to roll out when you\u2019re ready to use it. Because of this step, you need to plan ahead at least one day.<\/p>\n

Secondly, our trick is to bake the dough without any toppings, which allows the crust to get crisp on the outside but soft and pillowy inside. Because conventional ovens don\u2019t get as hot as a pizzeria oven (unless you have something like an Ooni pizza oven<\/a>), this extra step ensures a well-baked crust.<\/p>\n

After you add the toppings, bake the pizza until everything is nice and melty. Slice with your pizza cutter<\/a>, and serve the pizza while it\u2019s still hot and bubbly. Like many of our favorite pizza recipes<\/a>, this makes two sausage pizzas, so have a pizza party or freeze one for another day.<\/p>\n

Ingredients for Sausage Pizza<\/h2>\n