Step 1

Proof the yeast: In a large bowl add warm water (around 90 F degrees) to active dry yeast and sugar and stir. Let sit 5-10 minutes until you see bubbles. Add 2 tablespoon Olive Oil, the flour, and salt and mix to combine and form a ball. (see blog post for images)

Step 2

Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic. Then transfer to a large bowl coated with olive oil. Cover the bowl with plastic wrap and let sit for 45 minutes to 1 hour until doubled in size. (see blog post for images)

Step 3

When the dough has doubled in size, punch it down to release the air bubbles. For a thicker crust, cut the dough in half. For a thin crust, split the dough into thirds for 3 large pizzas. If you're ready to roll and cook, keep going. If not, wrap each of the 2-3 dough balls tightly in plastic wrap and place in refrigerator.

Step 4

If you would like the olives sliced in half, do that now. Prepare the sausage by slicing it on a bias into 1/4 inch pieces. I like to quickly sear them in a frying pan to get a nice sear, but this is an optional step.

Step 5

Preheat the oven to 500 F degrees. Place a large pizza pan (round or square) or pizza stone in the oven for 15-20 minutes. Cut three (or two if only 2 pizzas) 13-14 inch pieces of aluminum foil or parchment paper.

Step 6

Take the dough out of the refrigerator and let sit at room temperature for 30 minutes to make it easier to roll out. Flour a clean flat surface and a rolling pin and roll the dough out into a large circle or rectangle depending on your pan. Ideally, you will want the dough to be as thin as possible without it tearing. Place the dough on aluminum foil or parchment paper (I do this by gently rolling the dough around the rolling pin and then unrolling it onto the foil or parchment).

Step 7

Add a thin layer of tomato sauce leaving about an inch around the edge for the crust. Top with a generous amount of mozzarella cheese. Sprinkle with oregano.

Step 8

Add the sausage slices and the olives. Place the pizza on the foil or paper in the oven on top of the pan or stone. Bake for 10-15 minutes until the crust is crispy and the cheese is golden brown. Remove the pizza but leave the pan or stone in the oven.

Step 9

While the pizza is baking, you can be rolling out the other pizza crusts. If more than one crust, cover each with a damp paper towel and stack the remaining crust on top and top with another damp paper towel.

Step 10

Continue to top and bake the pizzas one by one. Serve and enjoy!!