Jewish/Italian Pizza

  • Yield: 8 nice sized slices of a large pizza servings
  • Prep: total prep time is about 2 hours,not including rising time
  • Cook: 15 to 20 minutes


3 to 3.33cups bleached flour/ could be a blend of bleached and unbleached
.75tablespoon baker's yeast
.2cup olive oil
1units whole egg
1units egg yolk
1cup water
.2cup sugar
.125teaspoon sea salt
30units jumbo black olives, diced and sauteed with the sausage
5-6units button mushrooms, sliced into nice sized pieces and sauteed with the sausage
.25units of a small can of pizza sauce, maybe contadina or similar
6ounces mozzarella cheese, shredded
5units mildly spicy Italian sausage, fried and diced or crumbled


This dough recipe is derived from a Challah recipe, but slightly revised with the eggs and flour quantities and the others are reproportioned as well to smaller quanties. I found this dough to be very light  and holds its shape well with the toppings. It's almost like a pizza sandwich.

Anyways, so here goes:using items 1 thru 8, mix up a dough, I usually let the yeast work in a puddle of slightly sweetened water(1cup) in the bowl, before mixing in the flour. As I mix in the flour, I also blend in the salt and sugar along with eggs and oil, keeping the blend moist and workable until it becomes a nicely workable, cleanly kneadable clump that holds its shape and rolls off your hands without sticking to your fingers. I really work it out so that it is really elastic, at which point I lightly oil the bowl and roll the dough in it to coat it and then I cover it and let it rise for an hour or more so that easily doubles in size. I usually wait about 2 hours or so, at which time I flatten it out into a lightly oiled pizza pan and again, I just let it rise a bit more so that it gets nicely fluffed up, about another hour or two.

The other items, 9 thru 13 are pretty standard in pizza making, I paint the sauce onto the crust

so as to evenly distribute the color and then I cover with the mushrooms/sausage/Olives/.

Note here that I sautee the sausage about 10 minutes before adding the mushrooms and olives for another 5 minutes or so. At this point the pizza needs one more topping – the cheese which I evenly distribute over the pie.

I bake it at about 325 or F and it ususally takes about 15 to 20 minutes, but take a look when the pizza aroma begins and if the cheese is getting nicely tanned to mild brown, it should be ready to take out of the oven.


Let it stand for about another 5 to ten minutes before slicing. I usually serve with a greek salad, again with black olives, feta cheese, radishes, mushrooms, green onions, carrots,tomato, avocado and maybe some nuts for a bit of crunch. Leaf lettuce, head lettuce,

and any seasonal lettuce product is fine with this blend of vegetables.