Homemade Tomato
Sausage Pizza
Make beginner-friendly homemade pizza with zero failure rate, featuring a crispy crust, pre-cooked tomato sauce to prevent sogginess, and savory sausage toppings.
Making pizza at home doesnt require a professional brick oven to achieve delicious results. By pre-cooking the tomatoes to eliminate excess moisture, you ensure a crisp, perfectly baked crust every time without a soggy center. Customize your toppings easily with your favorite vegetables and sausage slices for a cozy weekend meal.
Ingredients
- 500 g flour
- 250 g water
- 1 whole egg
- 5 g yeast
- 4 g salt
- 4 g sugar
- to taste tomatoes
- to taste green peppers
- to taste onions
- to taste sausage
- to taste mozzarella cheese
Instructions
- 1Weigh and Add Ingredients
Place a glass mixing bowl on a digital kitchen scale and weigh out the flour, water, egg, yeast, salt, and sugar directly into the bowl.
Tip: Ensure the scale is zeroed out before adding each new ingredient for accurate proportions. - 2Mix the Ingredients
Combine the measured flour, water, egg, yeast, salt, and sugar inside the glass mixing bowl, using a tool to stir until a cohesive dough starts to form.
Tip: Mix thoroughly until no dry pockets of flour remain before moving on to hands-on kneading. - 3Knead the Dough
Transfer the roughly mixed dough to a dark countertop. Knead the mixture thoroughly by hand until it transforms into a completely smooth and elastic dough ball. Cover it with plastic wrap and set it aside in a warm place to ferment.
Tip: Ensure the water you use is at room temperature or slightly warm to properly activate the yeast without killing it. - 4Chop Vegetables and Sausage
Place the tomatoes, green peppers, red onions, and sausages onto a cutting board and slice them into bite-sized pieces.
Tip: Keep vegetable sizes uniform so they cook evenly and distribute well across the pizza crust. - 5Stir-Fry the Tomatoes
Heat a small amount of oil in a wok on the stove and add the chopped tomatoes to stir-fry them, removing excess water.
Tip: Stir-frying the tomatoes beforehand prevents their excess juice from making the pizza dough soggy. - 6Test and Degas the Dough
Press a finger into the fermented dough to check if it holds the indentation, then firmly press down to push out the trapped air.
Tip: If the indentation does not bounce back, the dough is fully proofed and ready for shaping. - 7Roll out the pizza base
Once the dough has fermented and does not bounce back when pressed with a finger, press the air out and divide it. Using a wooden rolling pin, roll the dough out on a silicone mat into a large, thin circular sheet that is slightly larger than your baking plate.
Tip: If the dough sticks to your rolling pin, lightly dust the pin and the surface with a bit of extra flour. - 8Shape the crust
Use your baking plate as a guide to help shape the round edge of the pizza. Gently fold the outer edges of the rolled dough inwards to create a raised crust around the perimeter to hold the toppings.
Tip: Press down gently on the folded edges so they stick and dont unravel while the pizza is expanding in the oven. - 9Assemble the Pizza
After poking small air holes in the dough base with a fork, spread an even layer of your cooked, drained tomato mixture. Follow this immediately with a generous sprinkle of cheese, then layer on the sliced onions, green peppers, and sausages. Finish with another layer of cheese on top before baking.
Tip: It is crucial to pour out the excess juice from the stir-fried tomatoes before adding them to prevent the raw dough from getting soggy.
