Italian Sausage Pizza



The girls wanted homemade pizza for dinner so I got right after the preparation of the dough. I like it to rise twice and then again in the refrigerator. Then 2 hours prior to cooking I like it to rest at room temperature. I have been experimenting with many different flours. Napoli 000 is extremely good, but the high-gluten Baker's Flour from Central Market works great. Recently I bought some finely ground cornmeal. I mixed in about 1/4 cup at the beginning and then worked another 1/4 during the proofing process. Giving the yeast some time to activate in the warm water is very important. The chemical process of the yeast working on the flour is a glorious thing. Adding honey also changes the chemical process. The honey has a positive reaction with the yeast. It seems to accelerate the effects. Sorry, I went off on a tangent. Using the same recipe as my previous pizza, I made a special one for my lovely. I cooked and drained 1 pound of Italian sausage. I bought fresh brown mushrooms, fresh organic basil, garlic and sweet yellow onions. Enjoy the pictures! Oh and it was good!

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