Turkey Sausage and Tomato Pizza

Steps

1. 1

   Mix dough (8 hours ahead)

   • In a large mixing bowl, whisk together flour, instant yeast, and kosher salt.
   • Pour in warm water (about 90°F / 32°C) and olive oil.
   • Stir with a wooden spoon until a shaggy dough forms and all dry flour is hydrated (about 2 minutes).
   • Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
   • The dough will rise slowly and develop deep flavor.

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   Ready when: Dough will be bubbly, slightly risen, and smell tangy when ready

   Tip: Cold fermentation develops flavor; don't skip this step or rush it. Dough can rest up to 24 hours.

2. 2

   Remove dough and preheatOven 500°F / 260°C

   • Take dough from fridge 30 minutes before baking to bring it to room temperature.
   • While it rests, preheat your oven to 500°F (260°C) for at least 15 minutes.
   • Position rack in the lower third of the oven so the bottom of the pizza crisps properly.

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   Ready when: Dough loses its chill and becomes slightly puffy; oven reaches 500°F on thermometer

   Tip: A lower oven rack is key for crispy crust. An oven stone or steel adds extra crunch but isn't required.

3. 3

   Shape dough

   • Lightly dust a 18×13-inch (46×33 cm) baking sheet with flour or line with parchment paper.
   • Turn dough out onto the sheet.
   • Using oiled fingertips, gently stretch it to fill the pan, pressing out air bubbles as you go.
   • Aim for a thickness of ¼ to ⅜ inch (0.6–1 cm).
   • If dough springs back, let it rest 5 minutes and stretch again.

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   Ready when: Dough fills pan in an even, slightly puffy layer

   Tip: Stretch gently from the center outward to avoid tearing. If dough resists, a brief rest relaxes the gluten.

4. 4

   Cook turkey sausage

   • Place a skillet over medium heat.
   • Add ground turkey sausage, breaking it into small bite-sized pieces with a wooden spoon as it cooks.
   • Stir frequently until the sausage is no longer pink and lightly golden, about 5–6 minutes.
   • Add minced garlic in the final minute and cook until fragrant.
   • Transfer to a paper-towel-lined plate to cool and drain excess fat.

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   Ready when: Sausage is light brown with no pink remaining; garlic smells fragrant

   Tip: Break sausage into small pieces so it distributes evenly across the pizza and cooks through quickly.

5. 5

   Assemble pizza

   • Scatter cooled turkey sausage evenly over the stretched dough.
   • Distribute diced tomatoes (with excess juice removed) in an even layer.
   • Sprinkle shredded mozzarella over everything, covering the toppings completely.
   • If using red pepper flakes, sprinkle lightly over the cheese.

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   Ready when: All toppings are distributed and cheese covers the surface

   Tip: Pat diced tomatoes dry to prevent a soggy crust. Don't overload with toppings or the crust won't crisp properly.

6. 6

   Bake pizzaOven 500°F / 260°C

   • Transfer the assembled pizza to the preheated 500°F (260°C) oven on the lower rack.
   • Bake for 12–16 minutes, until the crust is golden brown (especially the edges) and cheese is melted with light bubbling and very slight browning on top.
   • The bottom should be crispy and light brown when you lift an edge.

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   Ready when: Crust is golden brown and crispy on the bottom; cheese is melted and beginning to lightly brown; edges are dark golden

   Tip: Watch closely in the final 2 minutes—home ovens vary. If crust is still pale but cheese is fully melted, it's done. Overdrying wastes a good pizza.

7. 7

   Finish and serve

   • Remove pizza from oven using a large spatula or two.
   • Let it rest on a cutting board for 2 minutes so the cheese sets slightly.
   • Scatter torn fresh basil over the hot pizza just before cutting.
   • Slice into 6–8 pieces and serve immediately while the crust is warm and crispy.

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   Ready when: Basil is distributed across the pizza; cheese is no longer runny

   Tip: Add basil after baking, not before, so its fresh flavor and color don't get lost in the oven.