We have had a tradition of making pizza for supper on Saturday night for many years. Shirley first started making homemade pizza when we lived in Berea, Ohio in the early 1960’s. At that time pizza was just starting to become popular in the U.S. In the beginning she used a Chef Boyardee pizza box mix. The box contained a dry crust mix, some grated Parmesan cheese, and a can of tomato sauce as near as we can remember. Shirley added browned sausage and probably more cheese to complete the pizza. As time went by she started making her own dough and bought the other ingredients separately. Over the years she has tried many good dough recipes, but the recipe below is the one she currently uses. We settled on sausage and mushrooms as our favorite toppings although you could substitute other toppings. We have used several types of sausage over the years and two of them are mentioned in the recipe.
-Max J. Miller
son of Hollis and Joy Miller
son of Hollis and Joy Miller
Shirley’s Saturday Night Pizza
Ingredients:
Toppings
8 oz. can of tomato sauce
1 garlic clove, chopped
4 oz. jar of sliced mushrooms
8 oz. shredded mozzarella cheese (sometimes more)
4 oz. shredded cheddar cheese (optional)
1 1/2 lb. Italian sausage or 1 lb. of Schwan’s cooked sausage links
Thin Crust Pizza Dough
3 1/2 cups bread flour
1 cup whole wheat flour
2 packets quick-rise yeast
1 1/2 tsp salt
1 tsp honey
1 1/2 to 1 2/3 cups warm water (120 to 130 deg.)
Place the flours, yeast, and salt in a food processor equipped with a dough blade and pulse until blended.
Toppings
8 oz. can of tomato sauce
1 garlic clove, chopped
4 oz. jar of sliced mushrooms
8 oz. shredded mozzarella cheese (sometimes more)
4 oz. shredded cheddar cheese (optional)
1 1/2 lb. Italian sausage or 1 lb. of Schwan’s cooked sausage links
Thin Crust Pizza Dough
3 1/2 cups bread flour
1 cup whole wheat flour
2 packets quick-rise yeast
1 1/2 tsp salt
1 tsp honey
1 1/2 to 1 2/3 cups warm water (120 to 130 deg.)
Place the flours, yeast, and salt in a food processor equipped with a dough blade and pulse until blended.
Add honey.
Process more, gradually adding water until a ball forms.
Once ball has formed, process 60 seconds more to knead dough.
Turn dough onto floured surface and shape into a ball.
Cover and let rest 10 minutes.
Divide dough in half.
Each half will cover a 17 inch round pan.
Use dough immediately or freeze for later use.
Brown the Italian sausage or cut the sausage links into 1/8 inch slices.
Spray pizza pan with Pam and stretch half of the dough to form a 17 inch crust.
Spread a thin layer of tomato sauce over the crust. You may not need the whole can.
Then sprinkle the garlic over the tomato paste.
Distribute sausage over the crust and then add the mushroom slices.
Finally sprinkle the cheese over the top.
Bake in a preheated oven at 425 degrees for about 12 to 15 minutes until it is done.
Turn dough onto floured surface and shape into a ball.
Cover and let rest 10 minutes.
Divide dough in half.
Each half will cover a 17 inch round pan.
Use dough immediately or freeze for later use.
Brown the Italian sausage or cut the sausage links into 1/8 inch slices.
Spray pizza pan with Pam and stretch half of the dough to form a 17 inch crust.
Spread a thin layer of tomato sauce over the crust. You may not need the whole can.
Then sprinkle the garlic over the tomato paste.
Distribute sausage over the crust and then add the mushroom slices.
Finally sprinkle the cheese over the top.
Bake in a preheated oven at 425 degrees for about 12 to 15 minutes until it is done.
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Here is another pizza recipe called Crazy Crust Pizza that you might like. It is fun to make!
