Pizza with sausage and mushrooms on a baking sheet

Ingredients:

Dough

• 4 cups premium flour
• 1 tbsp. sugar
• 2 teaspoons coarse salt
• 1 and 1/4 teaspoons active dry yeast
• 1.5 cups of warm water (about 38°C)
• 1/3 cup + 2 tablespoons extra-virgin olive oil

Pizza

• 1 can (425 g) of canned crushed tomatoes
• 2 cloves garlic, grated
• 1 tbsp. l. olive oil
• 350 g raw spicy Italian sausages, casings removed (about 4 pcs.)
• 220 g brown mushrooms (cremini), thinly sliced
• 6 tbsp. l. freshly grated parmesan
• 450 g semi-skimmed mozzarella, thinly sliced
• Torn basil leaves, for serving

Preparation:

1. Dough:
   
   Combine the flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with a dough hook. Combine the warm water and 2 tablespoons of olive oil in a liquid measuring cup. Turn the mixer on low speed and add the contents of the measuring cup, mixing until a rough ball forms. You can also knead the dough by hand: combine the dry ingredients in a large bowl. Make a well in the center, add the water and oil, and mix with a wooden spoon.
2. Increase the speed to medium-high and knead the dough until smooth and slightly sticky, about 7 minutes. If kneading by hand, form the dough into a ball, turn it out onto a floured work surface, and knead, flouring your hands and countertop as needed, until the dough is smooth and slightly sticky, about 5 minutes.
3. Drizzle the remaining 1/3 cup olive oil over a 10 x 18-inch baking pan. Transfer the dough ball to the pan, turning it over to coat with oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
4. Slide your hands under the dough and lift it, gently stretching it to fit the baking sheet. It's okay if the dough doesn't stretch to the corners. Cover tightly with plastic wrap and set aside to rise for 30-45 minutes.
5. While the dough is rising, position racks in the upper and lower thirds of the oven. If you have a pizza stone, place it on the bottom rack. Preheat the oven to its highest temperature, approximately 500°F (260°C). Once the oven is preheated, continue to bake for at least 1 hour before baking the pizza.
6. Pizza:
   
   In a medium bowl, combine the pureed tomatoes, garlic, 0.5 teaspoon salt and a few pinches of black pepper.
7. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned around the edges and no longer pink, about 5 minutes.
8. Using a slotted spoon, transfer the meat to a bowl, discarding the fat in the pan. Add the mushrooms to the hot pan and cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are tender, about 4 minutes. Transfer to a separate bowl and let cool.
9. When the dough has risen and is ready to assemble, sprinkle 3 tablespoons of Parmesan cheese evenly over the pizza, right to the edges. Layer the mozzarella cheese, leaving a 1/2-inch border. Spoon the tomato sauce over the cheese, leaving some of the mozzarella exposed. Sprinkle with the cooled sausage and mushrooms, then sprinkle with the remaining 3 tablespoons of Parmesan cheese.
10. Place the pizza pan directly on the pizza stone, if using, and bake until golden brown around the edges and the cheese is bubbling and browned, 15-20 minutes. Transfer the pan to a wire rack to cool slightly before removing from the oven, about 10 minutes. Sprinkle with torn basil, cut into squares, and serve.