Let’s be honest—when it comes to pizza toppings, there’s something magical about the classic combo of spicy pepperoni and savory Italian sausage. It’s the food equivalent of Batman and Robin teaming up, except in this scenario, they’re both the heroes. This homemade sausage and pepperoni pizza isn’t just dinner; it’s a statement that you’re not settling for mediocre takeout when greatness can be achieved in your very own kitchen.
Why This Recipe is Awesome
This isn’t just any pizza recipe; it’s the answer to that late-night craving when you want something that puts the delivery guy to shame. It combines two of the most beloved pizza toppings in the universe for a result that’s greater than the sum of its parts.
The real magic happens when the rendered fat from both meats infuses the cheese and sauce, creating this spectacular flavor symphony that makes your taste buds stand up and high-five each other. The pepperoni curls up into those perfect little cups that collect tiny pools of deliciousness, while the sausage brings texture and that unmistakable fennel-spiced punch.
What’s particularly great about this recipe is its adaptability. Want a thinner crust? No problem. Prefer a cheese-stuffed crust? Go for it. Need to use store-bought dough because it’s been a day? I won’t tell anyone. This recipe gives you the framework for pizza perfection while acknowledging that sometimes perfection looks different for everyone.
Plus, there’s something inherently satisfying about crafting a pizza from scratch. It’s like an edible art project that you get to devour afterward. When that piping hot masterpiece emerges from your oven, bubbling and aromatic, you’ll feel a sense of accomplishment that no delivery pizza can provide—along with the smug knowledge that yours is definitely better.
Sausage and Pepperoni Pizza
Ingredients
For the Dough
- 3½ cups all-purpose flour
- 1 packet 2¼ teaspoons active dry yeast
- 1½ teaspoons sugar
- 1½ teaspoons salt
- 1⅓ cups warm water 110°F/45°C
- 3 tablespoons olive oil plus more for the bowl
For the Toppings
- ½ pound Italian sausage casings removed
- 3-4 ounces pepperoni slices
- 1 cup pizza sauce homemade or store-bought
- 3 cups shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 1 bell pepper thinly sliced (optional)
- ½ red onion thinly sliced (optional)
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes optional
- 2 tablespoons cornmeal or semolina for dusting
- Fresh basil leaves for garnish
Instructions
For the Dough
- In a large bowl, combine 2 cups of flour with the yeast, sugar, and salt.
- Add the warm water and olive oil to the dry ingredients and mix until smooth, about 2 minutes. The water should be warm but not hot—like pleasant bath water. Too hot and you'll kill the yeast; too cool and it won't activate.
- Gradually add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. You might not need all the flour.
- Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If you press your finger into it, it should bounce back.
- Place the dough in an oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1-1½ hours.
- After the dough has risen, punch it down and turn it out onto a lightly floured surface. If making two pizzas, divide the dough in half now.
- Let the dough rest, covered, for 10 minutes before shaping.
For the Pizza Assembly
- While the dough is in its final rest, preheat your oven to 475°F (245°C) with the pizza stone or baking sheet inside. The key to crispy crust is a screaming hot oven and preheated surface.
- In a skillet over medium heat, cook the Italian sausage, breaking it into small crumbles as it browns. Drain on paper towels and set aside.
- Roll or stretch your dough on a floured surface to your desired thickness. For a 14-inch pizza, aim for about ¼-inch thickness.
- Sprinkle cornmeal or semolina on a pizza peel or the back of a baking sheet (this prevents sticking and adds a nice crunch).
- Transfer your shaped dough to the peel or baking sheet. If using parchment, place the dough on a piece of parchment for the easiest transfer.
- Spread the pizza sauce evenly over the dough, leaving about a ½-inch border for the crust.
- Sprinkle about two-thirds of the mozzarella over the sauce.
- Distribute the cooked sausage crumbles and pepperoni slices evenly over the cheese. Add bell pepper and onion if using.
- Top with the remaining mozzarella and sprinkle with Parmesan cheese, dried oregano, and red pepper flakes if desired.
- Carefully slide the pizza onto the preheated stone or baking sheet in the oven. If using parchment, you can slide the pizza with the parchment directly onto the stone.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly and slightly browned in spots.
- Remove from the oven, garnish with fresh basil leaves, and let rest for 2 minutes before slicing. This rest time allows the cheese to set slightly, making for cleaner slices.
Notes
- You can substitute store-bought pizza dough if you’re short on time.
- For an extra flavor boost, brush the crust with garlic-infused olive oil before adding toppings.
- To prevent a soggy middle, don’t overload your pizza with too much sauce or too many toppings.
- The dough can be made ahead and refrigerated for up to 24 hours. Let it come to room temperature before rolling.
- For crispy pepperoni cups, place the slices on top of the final cheese layer rather than underneath it.
Calories & Nutritional Info
- Calories: Approximately 350-400 per slice (based on 8 slices per large pizza)
- Protein: 17g per slice
- Carbs: 40g per slice
- Fat: 18g per slice
- Sodium: 900mg per slice (varies depending on brands of cheese and cured meats)
- Fiber: 2g per slice
Common Mistakes to Avoid
- Using cold dough straight from the refrigerator. Let it come to room temperature for at least 30 minutes for easier handling.
- Not preheating your oven and stone/pan properly. This is crucial for achieving that perfect crust.
- Overloading with toppings. Less is more for pizza that cooks evenly without a soggy middle.
- Using pre-shredded cheese. It contains anti-caking agents that prevent it from melting smoothly. Grate your own for the best cheese pull.
- Rolling the dough too thin in the center. It might tear or get too crispy while the edge isn’t cooked through.
Alternatives & Substitutions
- Dough options: Whole wheat flour can replace up to half the all-purpose flour for a nuttier flavor and more fiber. Gluten-free pizza dough works too, though the texture will differ.
- Meat variations: Ground beef, chicken sausage, or plant-based alternatives work well. For a spicier kick, try chorizo instead of Italian sausage.
- Sauce alternatives: White garlic sauce, pesto, or even BBQ sauce can create exciting flavor profiles.
- Cheese options: Try provolone or fontina mixed with the mozzarella for depth, or dairy-free cheese for a vegan adaptation.
- Quick version: Use flatbread, naan, or even large tortillas as your base for a super-quick pizza fix.
- Make it a calzone: Fold the dough over the fillings, seal the edges, brush with egg wash, and bake for a portable pizza pocket.
FAQs
Can I make the dough in advance?
Absolutely! After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 3 days. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator, then allow it to come to room temperature before shaping.
How do I prevent my crust from getting soggy?
Several tips help: 1) Don’t overload with sauce, 2) Partially cook vegetables that release moisture like mushrooms or bell peppers before adding them as toppings, 3) Use freshly grated cheese rather than pre-packaged, and 4) Make sure your oven and stone/pan are thoroughly preheated.
I don’t have a pizza stone. What else can I use?
An inverted baking sheet, cast iron skillet, or even a flat griddle pan will work. The key is to preheat whatever you’re using so the bottom of the pizza starts cooking immediately when placed on it.
How do I get that restaurant-quality crispy yet chewy crust?
The secrets are: high hydration dough (which this recipe provides), a very hot oven (475°F or higher), a preheated baking surface, and not overloading with toppings. Some pizza enthusiasts also add a bit of diastatic malt powder to the dough for extra chewiness.
Can I grill this pizza instead of baking it?
Yes! Grilled pizza is amazing. Preheat your grill to high, oil the grates, and cook the dough for 1-2 minutes until grill marks appear. Flip it, quickly add your toppings to the grilled side, close the lid, and cook for another 3-5 minutes until the cheese melts.
Final Thoughts
This sausage and pepperoni pizza represents the best of homemade cooking—taking something that’s readily available for delivery and elevating it to a level that makes you wonder why you ever called for takeout in the first place. The combination of spicy, savory toppings with that perfectly balanced crust creates a pizza experience that’s hard to beat.
What makes homemade pizza special isn’t just the fresh ingredients or customized toppings—it’s the satisfaction that comes from creating something from scratch. There’s a certain pride in pulling a bubbling, aromatic pie from your own oven, hearing that crisp crunch as you slice through the crust, and knowing that you made this happen.
So the next time you’re tempted to dial up your local pizza joint, consider giving this recipe a try instead. Sure, it takes a bit more time than placing an order, but the results? Absolutely worth it. Plus, you can eat it in your pajamas without having to tip the delivery person. That’s what I call a win-win.
