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1
Preheat the oven to 450 degrees F.
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2
Sprinkle the flour on a clean work surface and roll out the dough to an 8-inch circle.
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3
Drizzle 2 tablespoons of the olive oil in a 10-inch round cake pan.
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4
Place the dough in the cake pan and press into the cake pan until the edge of the dough reaches the corners of the cake pan.
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5
Press the dough so that the edges rise up slightly.
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6
Set aside to rest as you prepare the filling.
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7
Set a 12-inch saute pan over medium heat and add 2 tablespoons of the olive oil.
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8
Once the oil is hot, add the sausage and cook until lightly caramelized, about 4 minutes.
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9
Add the mushrooms and onions and cook until soft, about 4 minutes.
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10
Add the garlic and tomatoes to the pan and cook, stirring until fragrant, about 30 seconds.
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11
Remove from the heat, add the basil and oregano, and allow to cool before using.
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12
Sprinkle the sausage mixture over the dough in the pan and then add the marjoram, salt, and crushed red pepper.
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13
Drizzle with the remaining tablespoon of olive oil and then top with the mozzarella and a sprinkling of Parmesan.
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14
Transfer the pizza to the oven and bake until the dough has risen, the cheese has melted, and the surface of the pizza and dough are a golden brown, about 18 minutes.
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15
Remove from the oven, cut into wedges, and serve hot.
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16
In a large bowl combine yeast with water and sugar and stir well to combine.
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17
Set aside until foamy, about 5 minutes.
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18
Add the salt, olive oil, and half of the flour and mix well to thoroughly combine.
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19
Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little.
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20
The dough should be slightly sticky to the touch.
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21
Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky.
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22
Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil.
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23
Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
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24
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
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25
Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls.
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26
(See note below for calzones.)
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27
Place on a lightly oiled baking sheet and cover with a damp towel.
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28
Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness.
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29
Transfer dough to a pizza peel (sprinkle with cornmeal to help facilate moving dough) and top with toppings of choice.
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30
Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust).
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31
Remove from the oven with a metal peel or spatula and serve immediately.
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32
Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6
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33
Note: For calzones, divide the dough into 4 equal portions and form into 4 balls.
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34
Place on a lightly oiled baking sheet and cover with a damp towel.
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35
Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles.
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36
Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side.
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37
Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking.
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38
Cook on a preheated pizza stone in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned.
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39
Remove from the oven with a peel or spatula and serve immediately.
