spicy italian sausage, crumbled and browned
roasted red peppers, julienned
red onions, sliced
fig goat cheese, crumbled into small pieces
fresh mozzarella, sliced thin
parmigiano reggiano, grated
fire-roasted tomato sauce (recipe follows
pizza dough (recipe follows)

Follow pizza dough recipe. After the crust has baked for 2-3 minutes at 550 degrees, remove the crust from the oven. Spread a thin layer of fire-roasted tomato sauce evenly over the par-baked crust. Next add a thin even layer of mozzarella and goat cheese. Scatter browned italian sausage, red peppers, and onions over the cheese layer. Finish the pizza off by spreading a handfull or two of grated parmigiano reggiano over the top. Place the pizza back into the 550 degree oven and back for another 10-15 minutes until the crust is golden and the cheese is melty and oozy. Remove the pizza from the oven. Carefully cut the pizza into slices and serve. Enjoy!

3 cups bread flour, plus extra for kneading and tossing
1 package (7g) active dry yeast
1 tbsp honey
1 tbsp olive oil, pluse extra for lubing up
1 tbsp kosher salt
1 1/4-1 1/2 cups warm water, 100 to 110 degrees

Dissolve honey in 1/8 cup hot water. Add another 1 1/8 cups of lukewarm water, the package of dry active yeast, and 1 tbsp olive oil to the dissolved honey. Stir to dissolve the yeast, then set mixture aside. Allow the mixture sit for 5-10 minutes until the yeast has been activated and has started foaming. If after 5 minutes the yeast has not become active, toss the mixture and start from scratch.

While waiting for the yeast to activate, add 3 cups of bread flour and 1 tbsp kosher salt to a mixing bowl. Whisk the flour to thoroughly blend. Liberally oil a wooden spoon and another large mixing bowl, then set them aside.

Make a well in the center of the flour, then pour the activated yeast mixture into it. Using the oiled wooden spoon, mix the dry and liquid ingredients together until they form a ball. If there is an excess of flour at the bottom of the bowl after all the liquid has been absorbed, add a bit more water. You are looking for a slighty moist, soft dough. (It's better, at this point, for the dough to be too sticky because some flour will get kneaded in). Turn the dough out onto a clean, lightly floured surface. Oil your hands thoroughly, top and bottom. Knead the dough for 5-10 minutes, until soft and elastic. If you dough was initially too sticky, now is the time to work in more flour.

Preheat oven to 550 degrees (or as high as your oven will go). Tuck the edges of the dough under to form a ball, and place the ball into the large oiled mixing bowl. Rotate the ball so that all of the dough becomes lightly oiled. Cover bowl with oiled plastic wrap and a clean towel. Set the bowl in a warm (about 80 degrees), draft-free location. Allow the dough to rise for about one hour - until it doubles in size. I find the counter beside the preheating oven to be a wonderful area for the bread to proof. After one hour, punch down the dough. Fold the bottom edges of the dough up over the top part of the dough, then flip the ball over and recover with oiled plastic wrap. Allow the dough to proof for another half an hour.

Pour a pile of flour on to a plate. Divide the dough into 3-4 equal pieces, depending on how large you want your pizzas to be. Work with each piece of dough individually, recovering the remaining dough until you use it. Place the piece of dough into the flour then flip so all surfaces are lightly covered with flour. Form dough into circles by either tossing or working on a lightly floured surface, which ever is easier for you. Once you've formed a large thin crust, place it on a baking sheet (or if you have a stone proceed with a peal and slide it onto the stone), and bake for about 2 to 3 minutes at 550 degrees. Remove the crust from the oven then top pizza as desired and bake for another 10 to 15 minutes, until the crust is golden brown.

1 small yellow onion, finelly diced
2 cloves garlic, minced
1 to 2 tbsp olive oil
1 (14.5oz) can whole fire-roasted tomatoes
1 (6oz) can tomato paste
1/4 cup water
1 tbsp honey
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp red pepper flakes
kosher salt and freshly cracked black pepper

Heat a large pan over medium heat. Add olive oil to the pan. Once the oil is hot, add the onions. Sweat the onions for about 10 minutes or until the onions are translucent. Add the garlic, oregano, basil, thyme, red pepper flakes, and rosemary to the pan. Saute for another minute. Add the tomato paste to the onion mixture. Allow the tomato paste to saute and slightly caramel, stirring frequently, about five minutes. (the paste will just slightly change in color.) Add the honey, 1/4 cup of water, and can of fire-roasted tomatoes (juice included)to the pan. When adding the whole tomatoes, gently squeeze them in your hands to break them up. I find that if I try to gently poke my fingers through the flesh of the tomatoes before fully squeezing them, the juice won't squirt out and make your kitchen look like a disaster zone. Bring the sauce to a simmer then reduce the heat low and simmer for 10-15 minutes, stirring occasionally. Once the sauce has thickened slightly, taste the sauce and adjust seasonings as necessary with kosher salt and fresh cracked black pepper. This sauce works great for a pizza base or tossed with nearly any pasta. Enjoy!