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1. In a large bowl, stir together the bread flour, instant yeast and fine sea salt. Add the lukewarm water and 1 tbsp of the extra virgin olive oil, then mix to a shaggy dough.
2.5 cup Bread flour,
0.8 cup Water, lukewarm,
0.5 tsp Instant yeast,
1.5 tsp Fine sea salt,
1.0 tbsp Extra virgin olive oil
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2. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic and it passes the windowpane test. Place in an oiled bowl, cover and let rise at room temperature for 1.5 to 2 hours until doubled.
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3. Meanwhile, heat the oven to 250°C (480°F) with the broiler on high. Roast the red bell peppers on a tray for 20 to 25 minutes, turning occasionally, until blistered and charred. Transfer to a bowl, cover for 10 minutes, then peel, seed and slice into strips.
2 piece Red bell peppers
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4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Brown the sausage, breaking it into bite-size chunks, for 6 to 8 minutes until deeply golden and cooked through. Transfer to a plate, leaving the rendered fat in the pan.
1.0 tbsp Extra virgin olive oil,
3 piece Italian sweet sausage, casings removed
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5. Thinly slice the red onion and garlic. Sauté in the sausage fat for 3 minutes until softened and sweet. Stir in the crushed tomatoes, oregano and chili flakes and simmer for 5 minutes until thickened. Season with a little salt.
1.5 tsp Fine sea salt,
0.5 piece Red onion,
2 clove Garlic,
0.8 cup Crushed tomatoes,
1 tsp Dried oregano,
0.2 tsp Red chili flakes
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6. Place a baking sheet or pizza stone in the oven and preheat at 250°C (480°F) for at least 20 minutes. Divide the dough into 2 portions and stretch each by hand into a 28 cm (11 in) round, never rolling.
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7. Spread the tomato sauce thinly over each round. Scatter with the mozzarella, then top with the sausage and roasted pepper strips. Sprinkle with Parmigiano-Reggiano.
3 piece Italian sweet sausage, casings removed,
2 piece Red bell peppers,
2 cup Low-moisture mozzarella, shredded,
0.2 cup Parmigiano-Reggiano, grated
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8. Bake one pizza at a time at 250°C (480°F) for 8 to 10 minutes until the crust is blistered and the cheese is bubbling and spotted brown. Scatter with the fresh basil and drizzle with the remaining 1 tbsp olive oil. Slice and serve hot.
1.0 tbsp Extra virgin olive oil,
10 piece Fresh basil leaves (garnish)
