I used to have another pizza recipe on this website, and it WAS a good pizza, but one day I came across the “Perfect Pizza Crust” recipe at Tastes of Lizzy T, and I decided to give it a try. Yes indeedy, it was a perfect thick-crust pizza. However, my family prefers a thin-crust pizza, so I made it again, but instead of using the dough to make just one pizza, I divided it in half and made two pizzas. It made a PERFECT thin-crust pizza. I knew right away that I needed to switch out the recipe on my blog. I had to make a few other adjustments such as putting the sausage below the cheese because this pizza bakes at 500 degrees which burned the sausage before the crust was done. Putting the cheese on top of the sausage solved that problem. I also like to use pizza pans with holes in them so that the crust gets crispy on the bottom.
My oldest daughter used to make pizzas at a restaurant, and she shared a few other tips with me such as sprinkling Parmesan cheese and parsley on the pizzas before they bake. This is a fantastic pizza recipe. I think it’s good enough to be served in a restaurant, and I hope you enjoy it as much as I do.
Recipe by Winner Dinners
Pizza Crust Adapted from Tastes of Lizzy T
Makes 2 pizzas
1-1/3 cups warm water
1 package yeast
3 cups flour
2 tablespoons cornmeal
2 teaspoons sugar
1-3/4 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons olive oil
2-1/4 cups (about 20 oz.) tomato sauce
4 teaspoons fresh minced garlic
3 teaspoons dried minced onion
3 teaspoons oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 tablespoons grated Parmesan cheese, divided
1 pound Jimmy Dean sausage, cooked and crumbled
2 pounds mozzarella cheese, grated
1 7-ounce package of pepperoni
8 ounces fresh mushrooms, sliced
1 teaspoon dried parsley
To make the dough, put the warm water and yeast in the bowl of a stand mixer. Let it sit for 5 minutes or until the yeast has activated. Add the remaining ingredients. Using the paddle attachment, mix the ingredients just until combined. Then put on the dough hook and knead for about 10 minutes. Cover with plastic wrap and let rise in a warm place for 30 minutes or until doubled. Divide the dough in half and roll each half into a circle on a floured surface. Place on an oiled pizza pan.
Preheat the oven to 500. Blend together all of the sauce ingredients. Using a pastry brush, spread the sauce over the two pizzas. Sprinkle each pizza with 1/2 tablespoon Parmesan cheese. Divide the sausage between the two pizzas. It should be the first topping because if it’s on top, it has a tendency to burn. Divide the grated mozzarella cheese between the two pizzas and sprinkle it over the sausage. Top with the pepperoni and mushrooms. Sprinkle each pizza with a tablespoon of Parmesan cheese. Sprinkle 1/2 teaspoon of parsley on each pizza. Bake the pizzas for 12-14 minutes or until done on the bottom rack of the oven.