Italian Sausage & Pepperoni Pizza
Level
Advanced
Time
Overnight for Crust,
12-18mins to bake
Servings
3-4
Ingredients
3 Cups – Regenerative Whole Wheat Flour (Leveled Off)
1 Tbsp – Wheat Gluten
½ tsp – Himalyan Salt
1 tsp – Among Friends Biodynamic Cane Sugar
1 tsp – Instant Yeast
1 Tbsp – Coconut/Sunflower/Canola Oil
Water – 1 ¼ Cup (Room Temperature)
Paseana or desired brand of Pizza Sauce
Shredded Fontina Cheese
Shredded Mozzarella Cheese
Pepperoni
Diced Fresh Mozzarella
Raw Italian Sausage- Cooked and Crumbled
Whole Basil Leaves

Instructions
STEP 1
In a small bowl add the yeast and water. Stir together until well mixed.
STEP 2
In a separate mixing bowl sift the whole wheat flour into bowl. Add in wheat gluten, salt, cane sugar, and oil.
STEP 3
Combine the yeast mixture and dry ingredients with a spatula until a dough forms and ingredients are well mixed.
Note: Do not mix gluten development
STEP 4
Cut dough in half and place on baking sheet. Lightly oil or spray plastic wrap and cover the dough completely. Refrigerate 4-24 hours.
STEP 5
Bring dough to room temperature and shape into desired crust size.
Note: Be sure to use plenty flour to dust.
STEP 6
With a fork or docking tool, dock holes halfway through all around the dough except for the crust.
STEP 7
Spread pizza sauce with spatula evenly over dough. Add shredded fontina cheese, shredded mozzarella cheese. Add pepperoni, diced/crumbled mozzarella and cooked/crumbled Italian sausage.
STEP 8
Bake @400°F until dough is golden brown or until done.
STEP 9
Top off with fresh whole basil, Enjoy!