Homemade Sausage Party Pizza

This homemade sausage pizza delivers restaurant-quality taste with perfectly crisp crust and savory Italian sausage. Perfect for feeding a crowd, this party-sized pizza yields 16 slices of cheesy goodness that will have everyone reaching for seconds.

I first made this for my son's birthday party when the delivery pizza place canceled last minute. It was such a hit that the parents were asking for the recipe instead of focusing on the party games.

Ingredients

• All purpose flour creates the perfect chewy yet crisp crust foundation. Look for unbleached for best flavor
• Active dry yeast gives the dough its rise and develops flavor. Store in the refrigerator for longer shelf life
• Sugar feeds the yeast and helps with browning. Regular granulated works perfectly
• Olive oil adds richness to the dough. Use extra virgin for more flavor
• Pizza sauce provides the tangy base. Choose a thick variety or reduce storebought sauce for better pizza
• Mozzarella cheese creates that perfect stretch. Freshly shredded melts better than pre packaged
• Italian sausage brings savory protein. Choose between mild or spicy depending on your preference
• Dried oregano infuses classic pizza flavor. Crush between your fingers before sprinkling to release oils
• Crushed red pepper adds a pleasant heat kick. Adjust amount based on your spice tolerance

Step-by-Step Instructions

Activate the yeast

Combine warm water around 110°F with sugar and yeast in a large bowl. The water should feel like warm bath water on your wrist. Let this mixture sit undisturbed for 5 to 10 minutes until it becomes foamy and fragrant. This step proves your yeast is alive and working.

Mix the dough

Add flour gradually to the yeast mixture along with salt and olive oil. Start with a wooden spoon until it becomes too difficult, then switch to hand kneading. Work the dough for a full 5 to 7 minutes until it becomes smooth and elastic. The dough should spring back when poked and feel slightly tacky but not sticky.

Rise time

Place the dough in an oiled bowl and cover with a damp cloth or plastic wrap. Set in a warm draft free area for about an hour. The dough should visibly double in size. This fermentation develops flavor and texture.

Shape the crust

Preheat your oven then gently punch down the risen dough to release air bubbles. On a floured surface roll the dough into a large 14 to 16 inch circle using steady even pressure. If the dough springs back too much let it rest for 5 minutes then continue.

Apply the sauce

Transfer your shaped dough to a baking sheet or pizza stone. Spread sauce in a thin even layer starting from the center and working outward, leaving about half an inch around the edge for the crust to puff up.

Layer the toppings

Distribute shredded mozzarella evenly across the sauce followed by the crumbled cooked sausage. Make sure the sausage has been fully cooked beforehand. Sprinkle with oregano and optional red pepper flakes for flavor and heat.

Bake to perfection

Slide your pizza into the hot oven and bake until the cheese bubbles and turns slightly golden and the crust develops a beautiful brown color. This usually takes 12 to 15 minutes but watch carefully as ovens vary significantly.

Rest and serve

Allow the pizza to rest briefly before cutting to let the cheese set. Use a sharp pizza wheel to create 16 even slices by cutting in quarters then each quarter into four pieces. Garnish with fresh herbs if desired for color and flavor.

Save

This recipe reminds me of Sunday afternoons at my Italian grandmother's house. She insisted on using fennel seed in the sausage which I still do to this day. Something about that subtle anise flavor makes this pizza truly special and transports me back to her tiny kitchen.

Make Ahead Options

The pizza dough can be made up to 3 days ahead and stored in the refrigerator. Simply punch it down after the first rise, place in an oiled container with room to expand, and cover tightly. The cold fermentation actually improves flavor development. When ready to use, allow the dough to come to room temperature for about 30 minutes before shaping.

Topping Variations

While Italian sausage creates a classic flavor profile, this recipe works beautifully with many variations. Try crumbled bacon and sliced mushrooms for a savory alternative. Vegetarians can enjoy a delicious version with sautéed bell peppers, onions, and black olives. For those who enjoy something more gourmet, try caramelized onions with goat cheese and a drizzle of honey after baking.

Achieving Perfect Crust

The secret to restaurant quality pizza at home is temperature. A very hot oven is essential. For an even better result, place a pizza stone in your oven while preheating and slide the prepared pizza directly onto the stone. The stone retains heat and creates that characteristic crisp bottom. If you do not have a stone, a preheated heavy baking sheet works well too. Another tip is to brush the outer crust with olive oil before baking for beautiful golden color.

Serving Suggestions

This party sized pizza pairs wonderfully with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For a complete Italian feast, serve alongside garlic knots and offer crushed red pepper flakes and grated Parmesan on the side. A light Italian red wine like Chianti complements the savory flavors perfectly, while kids enjoy it with homemade lemonade.

Recipe FAQs

→ Can I use pre-made pizza dough for this sausage pizza?

Yes, store-bought pizza dough works perfectly for this recipe. It's mentioned as an option in the ingredients list and will save you about an hour of preparation time since you can skip the dough-making and rising steps.

→ How do I get a crispy crust on my pizza?

For a crispy crust, make sure your oven is fully preheated to 425°F (220°C). Using a pizza stone helps create a crispier bottom, but a preheated baking sheet works too. Roll the dough thin for extra crispness, and avoid overloading with sauce which can make the dough soggy.

→ Can I prepare the sausage pizza ahead of time?

You can prepare components ahead of time: make the dough up to 24 hours in advance and refrigerate (bring to room temperature before using), pre-cook the sausage, and prepare the toppings. However, for best results, assemble and bake just before serving for the perfect texture and flavor.

→ What's the best way to reheat leftover pizza slices?

To reheat leftover slices while maintaining a crispy crust, use a skillet over medium-low heat (cover for 1-2 minutes to melt the cheese) or a 350°F oven for 5-10 minutes. Avoid microwaving if possible as it can make the crust soggy.

→ Can I freeze this sausage pizza?

Yes, you can freeze the pizza either before or after baking. For unbaked pizzas, assemble on a parchment-lined baking sheet, freeze until solid, then wrap well. Bake from frozen, adding 3-5 minutes to the cooking time. For baked slices, cool completely, wrap individually, and freeze for up to 2 months.

→ What other toppings go well with sausage on a pizza?

Sausage pairs excellently with bell peppers, onions, mushrooms, olives, or fresh spinach. For more complexity, try adding caramelized onions, roasted garlic, or sun-dried tomatoes. For heat lovers, jalapeños complement the savory sausage perfectly. You can also experiment with cheese blends by adding some provolone or parmesan.