Homemade Sausage Mushroom Pizza

I’ve used a lot of cheater pizza crusts over the years, but I’ve finally found a recipe that’s worth the extra effort. I whipped up this Homemade Sausage Mushroom pizza from scratch, down to the homemade yeast dough! Sausage Mushroom Pizza | Made with a fabulous homemade, yeast dough crust

Homemade Sausage Mushroom Pizza

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! 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.Sausage Mushroom Pizza | Made with a fabulous homemade, yeast dough crust

Plan Ahead

Making this sausage mushroom pizza 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 it’s 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. I used the dough hook on my stand mixer to do all the kneading, so it took little effort to get the dough ready to rise. I’m a fan of Red Star Platinum Yeast, which is an instant yeast. It’s not necessary to dissolve it in water, but I still do. Just 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).Sausage Mushroom Pizza | Made with a fabulous homemade, yeast dough crust

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Homemade Sausage Mushroom Pizza

Serves 1 pizza     adjust servings

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

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


    Dough for two pizzas

    • 3 1/2 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 1/2 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
    • 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. 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. Remove the dough from the bowl and knead into a ball on a lightly floured surface.
    2. 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. Return the dough to a lightly floured surface and divide in half. Cover each piece of dough and let rest for 10 minutes.
    3. Place pizza stone in oven and preheat to 450 degrees. Take one piece of the dough and pat into a 14-inch crust on a sheet of parchment, using flour if needed. Top with sliced tomatoes, sausage, mushrooms and cheese. Sprinkle with salt, pepper, dried oregano and a drizzle of extra virgin olive oil. With a pizza peel, slide 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.
    4. Bake for 20 minutes or until cheese is bubbly and crust is browned. Remove using pizza peel to a cooling rack.


    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 4540kcal Calories from fat 2453
    % Daily Value
    Total Fat 273g420%
    Saturated Fat 133g665%
    Transfat 5g
    Cholesterol 656mg219%
    Sodium 3930mg164%
    Carbohydrate 373g124%
    Dietary Fiber 17g68%
    Sugars 14g
    Protein 146g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g
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    Sausage Mushroom Pizza | Made with a fabulous homemade, yeast dough crust

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    1. I love homemade pizza and must try your recipe soon – that puffy golden crust looks fantastic!

    2. I would die for pizza!!!!!
      I love making it, yours looks divine!

    3. Sounds like a great pizza! Had to chuckle at your olives… Been there, done that:@)

    4. There is nothing better than homemade Pizza and you aced this one

    5. Your pizza looks absolutely delish! I have never made mine with fresh mozzarella – must do so next time for sure and I will try your dough recipe as well.

    6. wow what a pizza! The crust looks so good.

    7. Mushroom and Sausage what a lovely combination.. Homemade pizza is always the best!! Awesome share!!

    8. yum!! delicious..my son loves my homemade pizza..

      Please visit: http://from-a-girls-mind.blogspot.com

    9. What I like the most is your style: simple ingredients, simple preparation, no sweat (not a lot, at least) and the result is, amazing ! As usual ! Thank you so much !

    10. Oh homemade pizza … it has been too long! I love making my own crust – and never tire of eating pizza. If I was stuck on a desert island and could only have one thing to eat – it would be pizza! Love this combination too. Great recipe Liz! Have a terrific weekend 🙂

    11. We love having homemade pizza over the weekends. I highly recommend adding the olives it does good to the pizza. Your crust looks so good, but I was wondering can we sub AP flour for the bread flour?

    12. You know I still have yet to bake my own pizza crust. Don’t know wht except that I usually plan pizza as a last minute thing. This looks great Liz!

    13. Homemade pizzas are the BEST. My little daughter loves pizza and sausages both, I am sure she would love this. Thanks for this, Liz. 🙂

    14. <lizzy love homemade pizza and this look wonderful I saved I want make this soon!!

    15. I am ALWAYS in the mood for pizza and looking at your delicious version makes me want to run to the kitchen, pull out the flour and yeast and have pizza for breakfast!

    16. Simple but delicious ingredients here, Liz!

    17. The puffy crust and all that cheese are what I’m craving right now. Throw in the mushrooms and Italian sausage and I’m a happy camper1

    18. I’ve read this through and started a comment a thousand times, darn vacation. We made pizza’s with friends a few days ago, three types, Greek, Mexican and Italian. They were all so good. My friend Theresa made the dough with her bread maker and everyone pitched in to decorate! T’s hubby Paul, baked them on the BBQ, it was a lovely night. Pay would love this sausage version.

    19. Looks delish – and you can eat the olives separately later 😉

    20. Homemade is truly worth the extra effort. Especially when yummy results like your pizza appear – with or without olives =)

    21. MARY H HIRSCH says:

      Okay, I’m going to try this dough. I often go the short route and buy dough at Whole Foods or Trader Joe’s. I feel as if it’s cheating. Would rather make my own so will give this a go.

    22. Sausage is one of my most favorite ingredients on a pizza and this pizza is no exception! Love that you chose fresh mozzarella as the cheese. Great pizza!

    23. This pizza looks amazing Liz! We never had one without a base of tomato sauce before, and are really intrigued to trying this one out! Fantastic recipe, pinned! xoxo

    24. I love having homemade pizza over the weekends and We made pizzas with friends. It was a great fun. The pizzas cooked perfectly because of your recipe and instructions. Homemade pizzas are the BEST. Thanks for sharing.

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