Spicy Sausage and Pepperoncini Thin Crust Pizza
Bring the bold flavors of a Chicago tavern to your kitchen with this Spicy Sausage and Pepperoncini Thin Crust Pizza! Featuring a perfectly crispy, cracker-thin crust topped with zesty tomato sauce, gooey cheese, savory sausage, and tangy pepperoncini, this pizza is sure to satisfy your cravings for something bold and delicious. A perfect choice for a hearty meal or sharing with friends!
Ingredients
- For the Dough:
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- ¾ cup warm water 110°F
- 2 tablespoons olive oil
- Cornmeal for pizza peel
- For the Sauce:
- 1 can 28 oz peeled tomatoes
- 2 tablespoons tomato paste
- 4 cloves garlic peeled and minced
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- For the Toppings:
- ¾ cup spicy Italian sausage shredded
- ½ cup pepperoncini drained
- 1 cup mozzarella cheese grated
- ¼ cup pecorino romano cheese grated
Instructions
- Make the dough: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy.
- Combine dry ingredients: In a stand mixer, combine flour and salt. Add the yeast mixture and olive oil. Mix on low speed, then increase to medium and knead for 5-7 minutes until smooth and elastic. If sticky, add more flour.
- First rise & fermentation: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled. Punch down, divide in half, and shape into balls. Let rest at room temperature for 3 hours. For best results, refrigerate overnight or for 3-5 days.
- Prepare the dough: Roll out dough on a floured surface to 12-14 inches and use a fork or docker to poke holes to prevent bubbles. Let sit at room temperature, uncovered, for 3 hours to cure and dry.
- Make the sauce: Blend peeled tomatoes until smooth. In a small pot, heat olive oil over medium heat and cook garlic for 1 minute. Add blended tomatoes, tomato paste, oregano, sugar, red pepper flakes, salt, and pepper. Simmer for 20-30 minutes until thickened. Adjust seasoning.
- Assemble the pizza: Preheat oven to 475°F, placing the pizza stone inside to heat for 45 minutes. Sprinkle cornmeal on the pizza peel. Transfer dough to the peel. Spread a thin layer of sauce, top with mozzarella, sausage, and pepperoncini. Sprinkle with pecorino romano.
- Bake the pizza: Slide the pizza onto the preheated pizza stone and bake for 12-15 minutes, or until the crust is golden and cheese is bubbly. Remove from the oven, let rest, slice, and serve hot.
Notes
- Dough resting time: The dough benefits from an extended rest. If you're in a hurry, you can skip the refrigeration, but the flavor will be best if allowed to ferment for 3-5 days.
- Sauce adjustments: Feel free to adjust the red pepper flakes based on how spicy you want the sauce to be. You can also add fresh basil or oregano for extra flavor.
- Serving: This pizza is great with a simple side salad or some garlic bread.