A Homemade Sausage Mushroom Pizza can be easily made from scratch, using a simple, tasty homemade yeast dough!

I’ve used a lot of cheater pizza crusts over the years, but I’ve finally found a Homemade Pizza Dough Recipe that’s worth the extra effort. This pizza will be on repeat on your menu once you give it a whirl!

Sausage Mushroom Pizza with slice being removed from a pizza pan

Why You Must Make

It’s always a battle when we order pizza. The daughter wants plain cheese, I’d love anything full of veggies and mushrooms, and the guys want the heart attack, meat lovers’ special! The carb lover in me always yearns to make one of the best pan pizza recipes, too.

  • When you make pizza at home, you can tweak the toppings to cater to your family’s preferences.
  • You’ll be shocked at how easy it is to make homemade pizza crust! 
  • It’s so much better than any frozen pizza from the grocery store!

I fell for the combination of sausage, mushroom, and black olives when we ordered carryout pizza at my in-laws. That was my intention with this pizza until I saw the black olives sitting on the counter when the pie was in the oven. But the puffy homemade crust made up for my omission.

Overhead view of Sausage Mushroom Pizza
Expert Tips

Making this mushroom pizza with sausage entails a little planning. Of course, it’s easier to have some premade dough in the fridge, ready to go, but with a stand mixer and an hour set aside, a fabulous homemade crust can be yours. Plus, this homemade pizza dough recipe is a heck of a lot better than dough out of a can, I guarantee.

  • This pizza dough is made with yeast, so it requires one hour of proofing time in a warm spot.
  • PRO-Tip: 85 degrees is the ideal temperature for proofing the homemade pizza dough.
  • Use the dough hook on a stand mixer to do all the kneading; it will take minimal effort to get the dough ready to rise. It can also be kneaded by hand.
  • I’m a fan of Red Star Platinum Yeast (affiliate link), which is an instant yeast. It’s not necessary to dissolve it in water, but I still do.
  • PRO-Tip: Make sure your water isn’t too hot (I aim for 110-115 º) or it will kill your yeast. I have never had a failure using this yeast (as long as I make sure it is not expired).
  • This combination of topping ingredients is terrific, but go ahead and top with any of your favorite pizza toppings!

Frequently Asked Questions

What Are the Secrets to the Best Homemade Pizza?

Use room temperature dough if it’s been refrigerated.
Use your hands or a rolling pin to shape the dough into a circle.
Don’t overload the dough with toppings or the crust will be soggy or doughy.
Bake in a hot oven.
Place a pizza stone in the oven.
Slide the pizza onto the hot pizza stone using a pizza peel.

What Temperature is Best for Cooking Pizza at Home?

Professional pizza ovens get extremely hot. At home, aim for 450-500 degrees.

Sausage Mushroom Pizza on a pizza pan ready for the oven.

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Homemade Sausage Mushroom Pizza

Homemade Sausage Mushroom Pizza

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 1 pizza

Homemade pizza with a lovely pizza dough adapted from Bobby Flay.


Dough for two pizzas:

  • 3 ½ cups bread flour, plus more for kneading and rolling
  • 1 teaspoon sugar
  • 1 envelope instant yeast (I use Red Star Platinum Yeast)
  • 2 teaspoons kosher salt
  • 1 ½ cups warm water
  • 2 tablespoons olive oil, plus more for the bowl and drizzle

Toppings for one pizza:

  • 3-4 plum tomatoes, sliced thinly and drained on paper towels
  • 2 mild Italian sausage links, removed from casings, crumbled and cooked
  • 4-6 ounces sliced mushrooms, sauteed in butter
  • 8 ounces fresh mozzarella, sliced or shredded mozzarella
  • Salt, pepper, dried oregano to season


  1. Combine the bread flour, sugar, yeast, and salt in the bowl of a stand mixer fit with a dough hook and combine.
  2. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough seems very sticky, add a tablespoon or two more flour.
  3. Remove the dough from the bowl and knead it into a ball on a lightly floured surface.
  4. Place the dough into a large greased bowl, cover with plastic wrap, and let rest in a warm spot until doubled in size, about an hour.
  5. Return the dough to a lightly floured surface and divide it in half. Cover each piece of dough and let rest for 10 minutes.
  6. Place a pizza stone in the oven and preheat to 450 degrees.
  7. Take one piece of the dough and pat it into a 14-inch crust on a sheet of parchment, using flour if needed.
  8. Top with sliced tomatoes, sausage, mushrooms, and cheese. Sprinkle with salt, pepper, dried oregano, and a drizzle of extra virgin olive oil.
  9. With a pizza peel, slide the pizza and parchment onto the pizza stone. Alternatively, you can use a pizza pan, but I like the crispier crust that forms when the pizza sits right on the stone.
  10. Bake for 20 minutes or until the cheese is bubbly and the crust is browned. Remove using pizza peel to a cooling rack.


Make sure your yeast has not expired.

The pizza dough recipe makes enough for 2 pizzas. Double the toppings to make a second pizza.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 853Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 65mgSodium: 1806mgCarbohydrates: 103gFiber: 8gSugar: 8gProtein: 36g


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