Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5g) sugar
  • 2 teaspoons (7g) active dry yeast
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil
  • 1 pound (450g) ground Italian sausage, sweet or hot
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup (225g) ricotta cheese
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese
  • 2 cups (225g) shredded mozzarella cheese
  • 4 oz (115g) sliced pepperoni
  • Optional: your favorite pizza toppings (mushrooms, bell peppers, olives, etc.)

Instructions:

  1. Prepare the Pizza Dough: Bloom yeast in warm water with sugar. Combine flour and salt, then add yeast mixture and olive oil. Knead until smooth and elastic. Let rise in a warm place until doubled.
  2. Make the Sausage Sauce: Brown Italian sausage in a skillet. Add onion and garlic and cook until softened. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer to thicken.
  3. Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well.
  4. Assemble the Pizza Lasagna: Divide the pizza dough in half. Roll out one half into a thin rectangle, slightly larger than the baking dish. Carefully transfer it to the baking dish.
  5. Layer the Ingredients: Spread half of the sausage sauce over the pizza dough. Top with half of the ricotta mixture, half of the mozzarella cheese, and half of the pepperoni (and any other pizza toppings).
  6. Repeat Layers: Roll out the second half of the pizza dough and place it on top of the first layer. Repeat the layering process with the remaining sauce, ricotta, cheese, and toppings.
  7. Bake the Lasagna: Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let rest for 10 minutes before slicing and serving.