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Sausage and Pepperoni Pizza

Sausage and Pepperoni Pizza

This homemade sausage and pepperoni pizza combines crispy-edged pepperoni with savory Italian sausage on a perfectly chewy crust. With a simple homemade dough and classic toppings, it delivers authentic pizzeria flavor from your own oven. Learn the secrets to a perfect crust and that ideal balance of sauce, cheese, and meat for the ultimate pizza night upgrade.
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Prep Time 30 minutes
Cook Time 15 minutes
Dough 2 hours
Course Dinner, Main Course
Cuisine American, Italian
Servings 1 large (14-inch) 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.