Sausage and Pineapple Pizza
After the pizza dough had rested overnight in the fridge, I decided it was time to get at it. Make sure to take your dough out of the fridge a couple hours before you want to use it. It must come back up to room temperature.
First I dusted my pizza stone with flour.
Rubbed it in and stuck it in my oven. Then I turned my oven to 500º and let the pizza stone preheat with the oven — wowser, that’s hot!
Here’s what my dough looked like after rising in the fridge, overnight! You must let your dough come back to room temperature, before using.
Sprinkle your surface with flour and pull off a hunk of dough. Flip over in flour to coat both sides.
Start rollin’ it.
There we go, a nice 8 inch pizza. Now go get your preheated pizza stone. It’s hot, very, very hot.
You’ll have to work fast here. Place the dough down and top with your favorite toppings. Bake for 6-8 minutes.
And, here it is. I honestly thought it would brown up better than this. Three of my sisters have all made this dough and had good luck. It certainly tasted good though.
I made half turkey sausage and pineapple, for Preston. Then the the other half was turkey sausage, diced jalapenos and rotel tomatoes, for me. I wished I would have put pineapples on my side too. There’s alway next time. I had so much dough left I made 6 more pizzas and stuck them in the freezer, check back on how I did that.