Homemade Sausage Mushroom Pizza with Fresh Mozzarella
This homemade pizza features a tender, golden crust topped with savory Italian sausage, sautéed mushrooms, and creamy fresh mozzarella. The dough is made from scratch using instant yeast for reliable rise, while fresh plum tomatoes add brightness without making the crust soggy. Perfect for weekend dinners or casual entertaining, this recipe yields two 14-inch pizzas with beautifully crispy crusts when baked on a pizza stone. The combination of mild Italian sausage and earthy mushrooms creates a classic flavor profile that appeals to both adults and children.
Ingredients
- 3 ½ cups bread flour, plus more for kneading and rolling
- 1 teaspoon sugar
- 1 envelope instant yeast
- 2 teaspoons kosher salt
- 1 ½ cups warm water
- 2 tablespoons olive oil, plus more for bowl and drizzle
- 3 plum tomatoes, sliced thinly and drained on paper towels
- 2 mild Italian sausage links, removed from casings, crumbled and cooked
- 4 ounces mushrooms, sliced, sautéed in butter
- 8 ounces fresh mozzarella, sliced or shredded
- salt, to season
- pepper, to season
- dried oregano, to season
Instructions
- 1
Combine bread flour, sugar, yeast, and salt in stand mixer bowl with dough hook
- 2
Add water and oil while mixer runs until dough forms a ball, adding more flour if very sticky
- 3
Remove dough and knead into a ball on lightly floured surface
- 4
Place dough in greased bowl, cover with plastic wrap, and let rise in warm spot until doubled, about 1 hour
- 5
Return dough to floured surface, divide in half, cover pieces and rest 10 minutes
- 6
Place pizza stone in oven and preheat to 450 degrees
- 7
Pat one piece of dough into 14-inch crust on parchment using flour as needed
- 8
Top with sliced tomatoes, sausage, mushrooms, and cheese, then sprinkle with salt, pepper, oregano and olive oil
- 9
Slide pizza with parchment onto pizza stone using pizza peel
- 10
Bake for 20 minutes until cheese bubbles and crust browns, remove with pizza peel to cooling rack
Tips
Drain sliced tomatoes on paper towels for 15-20 minutes to prevent soggy crust from excess moisture
Cook sausage completely and drain excess fat before adding to pizza to avoid greasy toppings
Use a pizza peel dusted with flour or cornmeal to easily transfer pizza to and from the hot stone
Good to Know
Refrigerate leftover pizza up to 3 days wrapped in foil or store in airtight container
Dough can be made 1 day ahead and refrigerated after first rise, bring to room temperature before shaping
Serve hot from oven, cut into wedges with pizza cutter or sharp knife
Common Mistakes
Don't skip draining tomatoes to avoid soggy crust
Ensure sausage is fully cooked and drained to prevent grease pooling
Let dough rest between steps to avoid tough, hard-to-stretch crust
Substitutions
FAQ
Can I make this without a pizza stone?
Yes, use a pizza pan or large baking sheet. The crust won't be quite as crispy but will still be delicious and golden brown.
How long does the dough need to rise?
About 1 hour for first rise until doubled, then 10 minutes rest after dividing. Rising time may vary with room temperature.
Can I freeze the pizza dough?
Yes, freeze after first rise for up to 3 months. Thaw overnight in refrigerator and bring to room temperature before shaping.