Italian Sausage & Pepperoni Pizza

Level

Advanced

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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

Shop on Thrive Market

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!

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