Makes 2 pizza crusts
3 1/2 cups all purpose flour
2 tsp. salt
1 tsp. sugar
2 Tbsp. extra-virgin olive oil
1 1/3 cups warm water
1 envelope yeast
Add the yeast to the warm water and set aside for 5 minutes.
Mix together the flour, salt, sugar and olive oil. Stir the yeast into the water and make sure it’s all dissolved. Add it to the flour mixture. Mix until everything is combined, and knead with a dough machine or by hand for about 8 minutes.
Oil two bowls lightly with olive oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and brush the tops with a little olive oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place (I use a turned-off oven). Let rise 2 hours.
Once risen, use the dough or wrap in plastic wrap, then a plastic baggie, and freeze or refrigerate.
Deep Dish Sausage Pizza with Spinach Salad
3 1/2 tablespoons olive oil, divided
6 ounces Italian sausage, casings removed
12 ounces pizza dough, homemade or frozen store bought, at room temperature
1/2 pound mozzarella, grated (2 cups)
1 14.5-ounce can diced tomatoes, drained
1/2 teaspoon dried oregano
2 bunches spinach (about 8 cups)
2 large tomatoes, cut into small chunks
1 tablespoon balsamic vinegar
Salt and black pepper
Add 1 tablespoon olive oil to a pan and cook sausage over medium heat until browned, 6-7 minutes. As it cooks, break the sausage into crumbles with a potato masher (this makes it much easier!) or large spoon. Drain on a paper towel-lined plate and set aside.
Heat oven to 400° F. Coat a 9-inch oven-proof skillet or cake pan with 1 ½ tablespoons of the oil. Stretch and press the dough into the pan, covering the bottom and sides. Top with half the mozzarella, then the tomatoes, oregano, and remaining mozzarella.
Scatter the crumbled sausage over the pizza. Bake until the crust is golden brown, 30 to 35 minutes.
Meanwhile, in a large bowl, toss the spinach with the tomatoes, vinegar, the remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the pizza.
Loosely adapted from Real Simple