It seems composers making pizzas are all the rage right now. It almost feels like if I can’t make a pizza (homemade pizza crust is mandatory), I can’t be considered a ‘real’ composer, whatever that means. Off the top of my head, I can name at least five composers (real composers, not just friends or colleagues) who have recently posted homemade pizza pictures on Facebook.
- 3 cups flour
- 2 1/4 teaspoons yeast
- 1 cup water
- 3 tablespoons oil
- 1 teaspoon sugar
- pinch of salt
- 1/2 pound sweet Italian sausage
- 2 teaspoons cooking oil
- 1 cup cheese (any kind)
- 2/3 cup pizza sauce (I like mine saucy, and you could use less)
- freshly ground black pepper to taste
Combine sugar, warm water and yeast in a mixing bowl. Let proof for ten minutes, or until yeast mixture is frothy.
Add oil and flour and knead for about 7 minutes. Cover and let rise in a warm place for 30 minutes to an hour.
Remove the casing for the Italian sausage and chop into small pieces. In a hot pain, add some oil and fry the sausage pieces until cooked.
After proofing, punch down the dough and knead for a few minutes. Divide the dough into two portions, and roll each portion into a longish oval (about a foot in length.)
Spread about 1/3 cup of pizza sauce in the middle of the dough (see picture above.) Add half the cooked Italian sausage pierce and cheese on top of the pizza sauce.
Using a knife, cut the dough on the sides into strips.
Fold the top flap down and the bottom flap up, then pull a left strip over the front of the braid, over the toppings.
Pull a right strip over the left strip, and continue braiding until the all the strips are used. Do the same for the other portion of dough.
Place both braids on a cookie sheet and bake in the oven at 350 for 20 to 25 minutes.