Sausage, Spinach, and Provolone Pizza
Between the spicy Italian sausage, hearty sautéed spinach, and piles of provolone cheese, this might just be one of the most satisfying white pies that exists. It’s quite important that you let your dough come to room temperature before trying to stretch it, otherwise it’ll be hard to stretch and you might overwork it. If you’re shaping it into a circle and it does spring back, let it rest for 15 minutes before continuing. Cooking the dough for a few minutes ensures that the toppings don’t turn it soggy. In other words, you can rest assured that this pizza has a crisp crust.