Recipe: Pizza Provolone with Italian Sausage (stand mixer)

PIZZA PROVOLONE WITH ITALIAN SAUSAGE

"Semolina flour adds not only a pleasant crunch to the crust but a buttery consistency as well, one that works nicely with the assertive flavor of the provolone cheese. If you choose not to make all three pizzas, freeze the dough that you don't use."

FOR THE DOUGH:
2 envelopes (1/4-ounce each, 5 teaspoons) active dry yeast
1/2 cup warm water (105 to 115 degrees Fahrenheit)
1 teaspoon sugar
3 tablespoons vegetable oil
3 1/4 cups unbleached flour
1 cup semolina flour
2 teaspoons salt
1 cup warm water
FOR THE TOPPING:
3/4 pound sweet Italian sausage, casing removed
3 cups canned all-purpose ground tomatoes or tomato pur e
2 teaspoons dried oregano, crumbled
2 teaspoons dried basil, crumbled
2 cloves garlic, pressed
1 pound provolone cheese, shredded (about 4 cups)

TO PREPARE THE DOUGH:
In a large mixing bowl or the bowl of a stand mixer, dissolve the yeast in 1/2 cup warm water. Add the sugar and combine well. Let stand for 5 minutes.

Add the oil to the yeast mixture and stir to combine. Add the flour, semolina, salt, and 1 cup water.

Combine, mix and knead the dough for about 6 minutes, until the dough is smooth and elastic. If you're using a stand mixer fitted with a dough hook, knead for 4 to 5 minutes at high speed. Dust lightly with additional flour if needed. The dough should feel moist on the surface but should not stick to your hand.

Divide the dough into three equal balls. Place the balls of dough on a lightly floured baking sheet, spacing them about 3 inches apart. Flatten the tops with your palm. Dust the tops lightly with flour. Cover with plastic wrap.

Let the dough rise for 1 to 1 1/2 hours or until doubled in bulk (at this point any dough not being used should be punched down, balled tightly, put into a lightly floured plastic bag and frozen for later use).

Flatten each piece of dough with your palm and push it by hand or roll it out on a lightly floured surface. Fit each piece of dough into a lightly oiled 12-inch round pizza pan. If you're using a baking stone, transfer the dough to a lightly floured pizza peel. Cover any of the dough not being baked at once with plastic wrap.

TOPPING DIRECTIONS:
In a skillet, cook the sausage over medium heat, stirring and breaking up the lumps, just until it is no longer pink, about 4 minutes. Remove the skillet from the heat and drain off any excess fat.

TO BAKE THE PIZZAS:
Preheat oven to 500 degrees F.

Season the tomatoes with the oregano, basil and garlic. Just before baking, top each pizza crust with equal amount of tomatoes, followed by cheese and then sausage, pushing the sausage down into the cheese.

Bake the pizza on the bottom rack of a preheated 500 degree F oven for 10 to 12 minutes, until the crust is golden brown and the cheese just starts to develop brown speckles.

Makes Three (12- to 13-inch) pizzas
Source: The Ultimate Pizza by Pasquale Bruno, Jr.