Creating a truly crispy sausage pizza is an art form, and the key lies in the details—from the crust to the way you prepare the toppings. This recipe isn't about making a thick, doughy pie. It’s about achieving that perfect, crackly, golden-brown crust that holds up to the rich toppings and offers a satisfying crunch with every bite.

The secret to this pizza is a combination of a high-temperature bake and using raw sausage. While many recipes tell you to pre-cook the sausage, baking it raw on the pizza allows its flavorful fat to render and seep into the crust, enriching it and creating a beautifully caramelized, savory bite.

Let's dive in and make a pizza that will change the way you think about a sausage pie.

Crispy Sausage Pizza

This recipe uses a simple, reliable thin-crust dough, but you can use your favorite store-bought dough as long as you keep it thin.

Yields: 1 large pizza (serves 3-4)

Prep time: 15 minutes (plus dough rise time)

Cook time: 10-15 minutes

Ingredients:

For the Crispy Crust:

  • 1 lb pizza dough (homemade or store-bought)

  • Flour or cornmeal for dusting

For the Toppings:

  • 1 cup pizza or marinara sauce

  • 8-10 ounces fresh Italian sausage (mild or spicy), casing removed

  • 8 ounces (about 2 cups) low-moisture mozzarella cheese, shredded

  • 1-2 tablespoons grated Parmesan or Pecorino Romano cheese

  • ½ teaspoon dried oregano

  • Optional additions: thinly sliced red onions, bell peppers, fresh basil, or red pepper flakes

Instructions:

1. Preheat the Oven and Prepare for Crispiness

  1. High-heat preheat: Place a pizza stone or a heavy-duty baking sheet (turned upside down) on the middle rack of your oven. Preheat the oven to its highest setting, typically 500-550°F (260-288°C). Let it preheat for at least 30-60 minutes to ensure the stone or sheet is incredibly hot. This is the single most important step for a crispy crust.

2. Prepare the Pizza Dough

  1. On a clean, lightly floured surface, stretch or roll your pizza dough into a very thin, rough circle about 12-14 inches in diameter. The thinner you can get it without tearing, the crispier your final crust will be.

  2. If you're using a pizza peel, sprinkle it generously with flour or cornmeal to prevent the dough from sticking. Carefully transfer the stretched dough onto the peel.

3. Top the Pizza

  1. Sauce and cheese: Spread a thin, even layer of pizza sauce over the dough, leaving about a 1-inch border. Avoid over-saucing, as too much moisture can lead to a soggy crust.

  2. Sprinkle a light, even layer of shredded mozzarella over the sauce.

  3. Add the sausage: Pinch small, nickel-sized pieces of the raw Italian sausage and scatter them evenly over the cheese. The small size ensures they cook through completely.

  4. If using, add the onions, peppers, or other vegetables now.

  5. Sprinkle the grated Parmesan or Pecorino Romano cheese over the top, along with the dried oregano and red pepper flakes (if using).

4. Bake the Pizza

  1. Launch the pizza: Carefully slide the pizza from the peel onto the preheated pizza stone or baking sheet in the oven. Work quickly and confidently.

  2. Bake: Bake for 10-15 minutes, or until the crust is golden brown and the sausage is cooked through and slightly caramelized. The cheese should be melted, bubbly, and a little browned in spots.

5. Finish and Serve

  1. Using the pizza peel, carefully remove the hot pizza from the oven and transfer it to a cutting board.

  2. Let it rest for 2-3 minutes. This allows the cheese to set and makes it easier to slice.

  3. If you'd like, garnish with fresh basil.

  4. Slice and serve immediately while the crust is at its crispest. Enjoy!

Pro-Tips for Crispy Perfection

  • Go Raw with the Sausage: Trust the process! The raw sausage will cook perfectly in the high heat of the oven, and the fat that renders out adds incredible flavor to the crust.

  • Don't Over-Top: Too many toppings weigh down the dough and release excess moisture, preventing the crust from crisping up.

  • Use the Right Cheese: Low-moisture mozzarella is your best friend. It melts beautifully without making the pizza watery.

  • The Right Tool: A pizza stone or steel is worth the investment for a truly crispy bottom crust. If you don't have one, a preheated upside-down baking sheet is an excellent substitute.