Sausage and Rapini Pizza

Ingredients

Preparation

1. Preheat the oven to 500 °F.
2. Place a pizza stone on the middle rack of the oven and heat for at least 1 hour.

FOR THE DOUGH

1. In a stand mixer, combine the flour, water, and yeast.
2. Knead the mixture at medium-low speed for about 3 to 4 minutes. Pour in oil and add the salt. Continue kneading until a dough forms, ensuring all ingredients are well incorporated. Let rest at room temperature for 15 minutes.
3. Knead again for 3 minutes. Divide the dough into 4 equal parts and shape them into balls.
4. Place the dough balls on a well-floured work surface, cover with a damp cloth, and let rise at room temperature for 3 to 4 hours. (You may also refrigerate the dough for 8 to 24 hours. When ready to use, let the dough come to room temperature for 30 to 45 minutes).
5. Place each ball on a well-floured workspace and, using fingers, stretch out the dough in all directions at first. Then, shape the dough into circles or squares, as desired.

FOR THE TOPPINGS

1. Put the pizza sauce in the middle of the stretched-out rounds of dough and, using the back of a spoon, spread it evenly on the surface, leaving a ½-inch border for the crust.
2. Top with the mozzarella, sausage, olives, and rapini.
3. Using a pizza peel, slide one pizza on the preheated stone in the oven. Bake for 7 to 10 minutes or until the crust is golden brown and the cheese is bubbling. Repeat the process with all pizzas.
4. Finish with a sprinkle of Parmesan or pecorino and a drizzle of spicy oil (optional). Serve immediately. Buon appetito!