Wood-Fired Pizza with Catania-Style Spicy Sausage and Pecorino

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Italian pizza inspired by Catania’s renowned pizzerias, featuring spicy sausage and sharp Pecorino Romano cheese on a perfectly blistered crust. This Italian-inspired pizza recipe, ready in about 50 minutes, pairs all-purpose flour, warm water, dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 2 Italian cuisine 680 cal/serving

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Ingredients

500 g all-purpose flour
300 ml warm water
7 g dry yeast
10 g salt
2 tbsp olive oil
150 g spicy Italian sausage
150 g tomato sauce
150 g mozzarella cheese
50 g Pecorino Romano cheese
10 g fresh basil leaves

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Instructions

Step 1: In a large mixing bowl, dissolve 7 g dry yeast in 300 ml warm water (about 100°F) and let sit for 5 minutes until foamy.
Step 2: Add 500 g all-purpose flour and 10 g salt to the yeast mixture, then pour in 2 tbsp olive oil; stir to combine and knead on a floured surface for 10 minutes until smooth and elastic.
Step 3: Place dough in an oiled bowl, cover with a clean cloth, and let rise in a warm place for 1.5 hours until doubled in size.
Step 4: Preheat your oven to 500°F with a pizza stone inside for at least 45 minutes to mimic a wood-fired oven.
Step 5: Divide the dough into two equal balls; roll out each into a 12-inch circle on a floured surface.
Step 6: Spread 75 g tomato sauce evenly over each dough circle, then scatter 75 g shredded mozzarella and crumble 75 g spicy Italian sausage over the top.
Step 7: Bake each pizza directly on the hot stone for 7-9 minutes until the crust is blistered and cheese is bubbling.
Step 8: Remove from oven and immediately grate 25 g Pecorino Romano cheese over each pizza, then garnish with fresh basil leaves before slicing and serving.