Sausage and Bell Pepper Pizza with Basil and Mozzarella

And finally, the last pizza in the pizza marathon. At the finish line was Izzy and KP. So good to be home. 

Sausage and Bell Pepper Pizza with Basil and Mozzarella

Adapted from Baking Illustrated

INGREDIENTS for the Basic Pizza Dough

1/2 cup warm water (about 110°)

1 envelope (2 1/4 tsp.) instant yeast

1 1/4 cups water, at room temperature

2 tbsp. extra-virgin olive oil

2 cups (22 oz.) bread flour, plus more for dusting (used all-purpose)

2 cups whole-wheat flour

1 1/2 tsp. salt

olive oil or non-stick cooking spray for greasing the bowl

For the Extras
3 cups pizza sauce, I use marinara

4 ounces mozzarella, shredded

1 red or yellow bell pepper, sliced into thin strips

¾ pound bulk sweet Italian sausage, broken into bite-size pieces

3 tablespoons grated Parmesan

DIRECTIONS

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and stir to combine.
2. Add flour and salt to the liquid ingredients. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.
3. Shape into smooth round ball and cover with a damp cloth. Let dough relax for at least 10 minutes (no more than 30 minutes)
4. Brush rolled out dough round with oil. Spread 1 cup tomato sauce even over dough round, leaving ½ inch border. Sprinkle with 1 cup mozzarella. Scatter a third of the sausage and peppers over the sauce.
5. Slide on peel (covered with corn meal) onto pizza stone (which should have been heated for at least 30 minutes at 500 degrees) and bake for 8 to 12 minutes. Remove pizza from oven and sprinkle with Parmesan.
6. Repeat with the two other rounds.