Best Dominos Sliced Italian Sausage Large Hand Tossed Pizza Recipes

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DOMINO'S SLICED ITALIAN SAUSAGE LARGE HAND-TOSSED PIZZA RECIPE



Domino's Sliced Italian Sausage Large Hand-Tossed Pizza Recipe image

Make and share this Domino's Sliced Italian Sausage Large Hand-Tossed Pizza Recipe recipe from Food.com.

Provided by lanecohen15

Time P2DT15m

Yield 2-4 pizzas, 2 serving(s)

Number Of Ingredients 8

16 ounces bottled water (room temperature)
3 tablespoons granulated sugar
1 teaspoon yeast (not rapid-rise yeast)
13 ounces bread flour
12 ounces hi-gluten flour (such as Bouncer)
2 teaspoons salt
3 tablespoons vegetable oil
1 cup cornmeal, for tossing dough

Steps:

  • Dissolve sugar and yeast in water.
  • Combine flours and salt in a mixer using a paddle.
  • When yeast solution begins to foam, pour into flour along with oil. Use a dough hook to mix until all ingredients come together. Knead with dough hook for 5 minutes. Place dough in a plastic bag and then into your refrigerator for two days.
  • Make the sauce by pureeing the crushed tomatoes in a blender until smooth, then combine all ingredients in a small saucepan over medium heat. When mixture begins to bubble, reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove from heat and cool, then chill in a covered container until you make your pizza.
  • When you are ready to make pizza, preheat a convection oven to 450° (or conventional oven to 475°).
  • Divide the dough in half. Form half of the dough into a dough ball on a lightly floured surface. Sprinkle cornmeal on a clean flat surface and begin to stretch out the dough, using your hands until you have stretched it enough to fit on a 14-inch pizza screen. Lay the dough onto the screen, and stretch it to form a perfect circle to the edge of the screen.
  • Spoon a thin layer of sauce over the pizza dough leaving about a 1-inch margin at the edge.
  • Sprinkle about 4 cups of the shredded cheese blend over the sauce. Don't worry if some falls onto the edge of the dough.
  • Sprinkle about 2 cups of sliced italian sausage on the cheese. Don't worry if some falls on the edge of the dough.
  • Bake pizza for a little-bit over 10 minutes or until cheese and crust begins to brown.
  • While the pizza bakes, make the garlic oil spread by melting margarine in microwave oven or in a small saucepan over low heat. Use a mortar and pestle (or your fingers and a small bowl) to crush the dried parsley into smaller bits. Remove melted margarine from the heat and add Parmesan cheese, parsley, garlic and salt.
  • When pizza is done, remove it from the oven and brush crust with garlic oil spread. Use a pizza wheel or sharp knife to cut pizza into 8 slices. Repeat process for second large pizza.
  • Makes 2 large pizzas.

Nutrition Facts : Calories 1786.2, Fat 27.7, SaturatedFat 3.7, Sodium 2401.4, Carbohydrate 231.8, Fiber 11, Sugar 19.8, Protein 152.8

DOMINOS PIZZA DOUGH RECIPE



Dominos Pizza Dough Recipe image

This Dominos pizza dough recipe comes together in about 10 minutes, and you need only about 1 - 2 hours to proof. This made from scratch pizza crust has a delicious and perfect texture.

Provided by Linda Appiah

Categories     Breads

Time 2h25m

Number Of Ingredients 8

3 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2¼ teaspoons instant yeast
1 tablespoon dry milk
1 teaspoon garlic powder
1 1/3 cups warm water
2 tablespoons olive oil

Steps:

  • Combine the flour, yeast, salt, sugar. Garlic powder, dry milk in a bowl of a stand mixer or a large bowl. Mix everything with a wooden spoon, and then add the water and oil to the dry ingredients. Stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook and knead on medium-low speed until smooth and elastic. the dough is ready is when the dough pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, 1 tablespoon at a time until the dough leaves the side of the bowl. This will take about 5- 7 minutes. You can Knead the dough by hand, and it will take about 7 - 10 minutes.
  • Transfer the dough into a lightly oiled bowl and cover the bowl with plastic wrap. Allow the dough to rise in a warm place for about 1- 2 hours or until it doubled in size. You can leave the dough to rise in the refrigerator overnight.
  • After the dough has risen, punch it down and divide the dough into 2 and roll each dough into a ball. If you are not ready to use the pizza dough, coat the pizza dough with olive oil and place it in the freezer bag. Refrigerate for up to 2 days. You can also freeze the dough for up to 3 months. (check below for how to freeze the pizza dough)
  • When ready to shape the dough. Roll the dough on a floured board with a rolling pin or floured hands into any shape by rotating and turning often so that the dough does not stick to the board. If the dough resists rolling, let it rest for a few minutes and try rolling again.
  • How to Bake Pizza
  • Preheat your oven to 425 0 F. and place the rack in the lower part of the oven. If you are using a pizza stone, then place it in the oven to preheat as well. Dust a pizza pan with cornmeal and place the stretched pizza dough onto the pizza pan. Press the dough to form a disc and turn the edges on themselves to create a rim. Spread your tomato sauce over the top leaving a 1-inch border for the crust. Top with your favorite toppings or make a specialty pizza.
  • Bake on the bottom rack of a 425°F oven for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbling. Slice into 8 slices and serve.

Nutrition Facts : Calories 123 kcal, Carbohydrate 22 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 148 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

ITALIAN SAUSAGE DEEP DISH PIZZA



Italian Sausage Deep Dish Pizza image

Johnsonville makes it easy to make your own authentic deep dish pizza with this fantastic recipe! If you're looking for a pizza pie feast, this dish is packed with mushrooms, green peppers, black olives and delicious mounds of mozzarella, Parmesan and provolone cheese. Add in your favorite Johnsonville Italian Sausage for that extra layer of goodness, and you're good to go!

Provided by Johnsonville Sausage

Categories     Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 (19 ounce) package Johnsonville Mild or Hot Italian Sausage Links, casings removed
1 small green bell pepper, thinly sliced
2 tablespoons olive oil, divided
1 cup sliced mushrooms
1 (2 1/4 ounce) can sliced black olives, drained
1 tablespoon butter
4 teaspoons yellow cornmeal
2 tubes refrigerated country italian bread dough (13.2 ounces)
6 slices provolone cheese
3 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 (15 ounce) can pizza sauce

Steps:

  • Cook sausage links according to package directions; drain, cut into ¼-inch slices and set aside.
  • In a skillet, sauté green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned.
  • Remove peppers and set aside.
  • In the same skillet, add remaining olive oil; sauté mushrooms over medium-high heat until lightly browned.
  • Position oven rack in the lower third of the oven and preheat to 400ºF.
  • Butter the bottom and sides of two 9-inch round baking pans.
  • Sprinkle 2 teaspoons of cornmeal in the interior of each pan.
  • Remove bread dough from tubes, unroll and press one tube of dough up sides and over the bottom of each prepared pan.
  • Arrange 3 slices of provolone over dough, followed by 1 ½ cups of mozzarella and ¼ cup of Parmesan into each pan.
  • Spread ¾ cup of pizza sauce over cheese layer.
  • Top each pizza with half of the green peppers, mushrooms, olives and sausage slices.
  • Bake at 400ºF for 30-35 minutes or until crusts are golden brown.
  • Remove from oven and let rest for 5 minutes.
  • Cut into wedges.
  • Serve.

Nutrition Facts : Calories 315.4, Fat 23.1, SaturatedFat 11.9, Cholesterol 58.6, Sodium 713.7, Carbohydrate 8.4, Fiber 1.6, Sugar 1.9, Protein 18.8

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