There are several ways to cook our pizza. Our dough is forgiving , and our cheese and toppings can withstand the heat. Let's have some fun!
Thaw all ingredients as follows. All ingredients except for the dough can be placed in the refrigerator to thaw overnight.
For the dough: place in a bowl or on a sheet pan at room temperature for at least 3-4 hours.
When ready to prepare, please follow the steps below:
Preheat oven, grill or Kamado to 500°F.
Sautee the bulk Italian Sausage until almost browned (baking the pizza will finish it off).
Roll out the dough on a floured surface to at least 13" for round pizza or a 10" wide x 12" long pan pizza.
If using a pizza stone, coat the pizza stone generously with semolina or flour.
Your pizza pizza peel should also be heavily floured before sliding the pizza off of it onto the grill. For a good test, make sure to give a little jiggle before adding sauce and toppings. Make sure it slides around.
If you don't have a pizza peel just pull the pizza stone off the grill and use as your base. It will just take a few minutes longer.
Once pizza dough is rolled out, lay it on the stone or sheet pan for assembly.
Sauce each pizza with half of the included sauce.
Split cheese evenly, 7-8 oz per pizza.
Add pepperoni and cooked crumbled Italian sausage splitting evenly. Based upon your toppings likes you may have some leftover. You can thank us later for that!
Place pizza in oven, on grill with stone, or on kamado with stone.
Close and set a 5-minute timer.
Repeat until fully rotated. 20 minutes maximum. Cheese should be bubbly and appear cooked by then.
Remove and let rest 1 to 2 minutes prior to slicing.
Slice into the desired slices (don't be stingy, you bought two!).