1/2 cup water
1/2 teaspoon active dry yeast
1/4 teaspoon granulated sugar
1 1/4 C all-purpose flour
3/4 teaspoon of salt
1 tablespoon of olive oil
1/2 cup pizza sauce
3 tablespoons finely grated Parmesan
1/2 lb hot Italian sausage casings removed *
1 cup freshly grated whole milk mozzarella
1/2 cup freshly grated extra sharp cheddar cheese
thinly sliced pepperoni
ground black pepper
Heat the water to 115 ° F. Mix the lukewarm water with the yeast and sugar. Let the mixture sit for 5 to 10 minutes.
In a large bowl or stand mixer, combine flour and salt. With the blender running, add the yeast mixture, followed by the olive oil. Mix until a smooth ball forms. Knead by hand if necessary. Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for about an hour or until the size doubles.
Remove the casings from the sausage. In a medium skillet, cook the sausage over medium heat until cooked through. Separate them into small pieces during cooking. Transfer to a paper towel-lined bowl or plate.
Preheat the oven to 425 ° F
Lightly grease a baking sheet with olive oil. Shape the dough to the desired size and shape. Distribute the pizza sauce evenly over the dough. Sprinkle with Parmesan. Top with cooked sausage, followed by mozzarella and cheddar cheese. Finish with slices of pepperoni and black pepper.
Bake for 20 to 22 minutes or until desired crispiness is achieved.
Slice and serve hot.