Directions

Prepare the Dough

1. In a large mixing bowl, combine the flour, yeast, sugar, salt and water. Mix until no dry flour remains. Let this rest for about 45 minutes.

2. Cover the bowl with plastic wrap or a damp cloth. Let the dough rise at room temperature (around 75-78°F or 24-26°C) for about 4-6 hours.

Shape the Dough

1. After the bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a ball and let it rest for 30 minutes, covered with a cloth.

2. Gently stretch the dough into a round shape, working from the center outwards, leaving the edges slightly thicker for the crust. Place it on a floured pizza peel or parchment paper.

3. About 30-60 minutes before baking, preheat your oven to its highest setting (usually 475-500°F or 245-260°C) with a pizza stone inside if you have one.

Prepare and Bake the Pizza

1. In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up into small pieces. Remove from heat and set aside.

2. First, sprinkle a layer of shredded mozzarella cheese over the pizza base. Evenly distribute the cooked sausage on top of the cheese. Add dollops of Le Sauce & Co. Classic Marinara over the sausage and cheese. Finally, sprinkle a little more mozzarella on top.

3. Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 8-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

4. Remove the pizza from the oven. Drizzle with a little olive oil and garnish with fresh basil leaves if desired. Allow to cool for a minute before slicing.