- Pizza Dough (recipe below)
- - 500g 00 flour
- - 325g water
- - 10g salt
- - 5g dry active yeast
- Sausage Italiano (recipe below)
- - 1 lb ground pork
- - 1/4 C white wine
- - 1 T roasted garlic puree (smashed roasted garlic)
- - 2 T Cattleman’s Grill Italiano Seasoning
- - Mama Capri Basilico Sauce
- - Fresh Basil
- - Fresh Mozzarella
- - Caramelized OnionsSausage Italiano
Combine ingredients in a mixer bowl. Mix on low until flour is incorporated. Turn it up to medium for 30 second to one minute. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into three. Roll each third into a ball, place in an oiled container. Cover. Refrigerate until ready to use.
Slice onions thin. Cook over low heat with olive oil until caramelized, stirring occasionally.
Preheat your cooker to 500ºF. Stretch dough on a pizza peel (or backside of a baking sheet), dusted with cornmeal or flour to prevent sticking. Assemble the pizza. Transfer to the stone, in the cooker.
Cook until the crust is golden brown and to your preferred doneness.
Cook until internal temperature reaches 165 degrees.