1 8-ounce ball (1/2 recipe) olive oil pizza dough (see below) or store-bought dough
all-purpose flour, for the work surface
1 to 2 tablespoons extra-virgin olive oil
1 large garlic clove, thinly sliced
Kosher salt and freshly ground black pepper
3 ounces fresh mozzarella, torn
1/3 cup whole-milk ricotta
1 6-ounce hot Italian sausage link, casings removed, browned, and crumbled
1/4 cup pickled sweet peppers
How to Make It
Position an oven rack on the very top rung of your oven. Place a pizza stone on the rack, if using. Preheat the oven to 450°F 45 to 60 minutes before you plan to bake the pizza. Move the rack to the top third of the oven when baking the pizza.
One hour before baking, remove the dough from the refrigerator and place on a well-floured countertop. Allow to rise until doubled in size. When the dough is ready, press out or roll out your dough to a 10-inch round. Place the dough on a flour-dusted pizza peel or the back of a baking sheet dusted with flour. Brush with olive oil, top with garlic, and sprinkle with salt and pepper. Add the mozzarella and ricotta and then the sausage and pickled peppers.
Bake for 12 minutes, rotating halfway through. Turn the broiler to high and broil for 3 to 5 minutes, or until the cheese is bubbling and the crust is cooked through and deeply bronzed around the edges. Broiling at the end gives the crust a nice char that mimics the effect of a wood-fire oven.
Note: With this dough, the thinner you roll it, the crispier your pizza will be. It’s a great dough for stretching and can be rolled or stretched to the point where you could read a book through it.
Using a pizza stone and preheating the oven for a long time also helps to get a good, crisp crust.