Brazilian in Manhattan

The Devil Made me do it!

Filed under Pizza by at 2:12 pm on Oct 31 2008


Italian Sausage And Fennel Pizza


  • For the dough
  • 1 1/4 cups warm (100 to 110 degrees F) water
  • 2 packages dry yeast
  • 1 tablespoon honey
  • 3 tablespoons good olive oil
  • 4 cups all-purpose flour, plus extra for kneading
  • 2 teaspoons kosher salt 

For the toppings

  • 1 bulb of fennel shaved in the mandolin
  • 1 pound fresh mozzarella, grated
  • 1 bunch arugula, cleaned and dried
  • 3 pork or turkey sausages, cooked out of their cases
  • 1 bunch basil leaves, cleaned and dried
  • 4 garlic cloves, roasted
  • Crushed red pepper flakes


For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes. Divide the dough into 6 equal parts and roll each one into a smooth ball. 

Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.

Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil until the crust is crisp and the toppings are cooked. 


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