Homemade pizza in the oven with sausage classic

4 servings
2 hours

How to make homemade pizza in the oven with sausage classic? Start making pizza with dough. Prepare all the necessary ingredients. Olive oil is used in the classic pizza dough recipe. But it can be replaced with any other refined vegetable oil. Use top grade flour. It must be sifted to remove small debris and saturate the dough with oxygen and it rose well and was airy.

Add sugar and yeast to warm water (37-40 ° C). Stir with a spoon until the sugar dissolves completely. In the absence of a special culinary thermometer, the necessary temperature can be determined in the following way: you need to drip a drop of water on the inside of the wrist. If the feeling is neutral - not cold or hot, then the temperature is correct.

At too low a temperature, the yeast will work more slowly and will take more time to cook. At elevated temperatures, the yeast will die and the dough will not rise. Add 2 spoons of flour, stir and leave to simmer for 10 minutes.

If a magnificent cap appeared on the surface, then the yeast has become active and you can continue to cook.

To mix the dough, take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Pour half the flour into it. Add the salt and toss it with the flour to allow the dough to drizzle evenly. Make a depression in the middle of the flour.

Pour vegetable oil into the flour and yeast diluted in water in small portions. It is mandatory to add the liquid component to dry, and not vice versa. So the dough will turn out to be the most successful. Since the properties of flour of the same grade, but different manufacturers may differ to get the desired consistency, add flour in small portions.

When it becomes difficult to mix with a spoon, start doing it with your hands. Knead the dough thoroughly. It should be soft and tender, but not stick to the hands. Brush the bottom and walls of the bowl with vegetable oil to prevent the dough from sticking to the dishes. Mash the finished dough with your hands with butter. Cover the bowl with a napkin or towel to prevent it from drying and rising well. Leave in a warm place for about 1-1. 5 hours.

While the dough is rising, make the filling. Choose any cheese that melts well. Take the sausage that you like best. The onion tastes better blue - it does not have such a sharp onion aroma and taste sweeter.

Cut the sausage into strips - this is the standard cut for homemade pizza. Grate the cheese over a coarse grater.

Wash the tomato, dry, remove the stalk and cut into thin wedges. Cut the olives into rings - it is better to remove the ponytails, with them the pizza will not look very neat.

Peel, wash and cut the onions into half rings. Preheat the pan with the butter. Fry the onions on it for 3 minutes, stirring constantly. It should not become too soft, but only slightly emptying. Cool down completely.

During this time, the dough should increase several times. You can make either one large pizza or two small ones from this amount of dough. I'll make two pizzas about 20cm in diameter each. Mash the dough with your hands into a round layer. Leave the edges thicker to form a side.

Divide the filling into 2 pizzas. Distribute half the cheese evenly, distribute the onions evenly on top.

Put the sliced sausage in the next layer, tomato on top.

Sprinkle with the remaining cheese and spread the olives evenly. Bake for 15-20 minutes on a middle shelf preheated to 200 degrees oven with the & quot; top-bottom & quot; mode. The cooking time depends on the characteristics of your oven, so check readiness. In the finished pizza, the dough will rise and brown slightly. With a neat palm press, the dough should not & quot; walk & quot;.