Sheet-pan pizza with stracchino, sausage, mushrooms and walnuts, an easy sheet-pan pizza you can make at home without difficulty! Sometimes it really takes very little to be happy, and spending an evening with family or friends, eating a homemade pizza and drinking a beer can be the perfect idea. A few days ago I organized a family evening and invited some friends for a classic card game: it’s full autumn, Christmas is approaching and you want to feel cozy at home with your loved ones. For dinner I decided to prepare homemade sheet-pan pizzas topped with typical autumn ingredients: I used stracchino, walnuts, mushrooms and finished with some shavings of Grana Padano. When my guests arrived, between one card game and another we enjoyed the pizza and our beer, sharing a different but very, very pleasant evening!
Are you looking for an idea for a special evening too? Then try what I did: an autumn sheet-pan pizza with stracchino, sausage and walnuts. Before you start handling the dough, a reminder: if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 3 2/3 cups re-milled durum semolina
- 3 2/3 cups type 0 flour (Italian white flour)
- 2 1/2 cups water (warm)
- 1 1/8 tsp active dry yeast (or 12 g fresh yeast)
- 4 tsp salt
- 11 oz stracchino cheese
- 14 oz mozzarella for pizza (of good quality)
- 1 cup walnut kernels
- 11 oz button mushrooms (champignon)
- to taste Grana Padano shavings
- 14 oz sausage (about 1 lb)
Tools
- 2 Baking pans 14×16 in
- Bowls
- Oven
Steps
Prepare the ingredients. In a bowl combine the two types of flour (if you don’t have re-milled semolina, use only the type 0 flour). Add half of the water and the yeast, mixing to dissolve the yeast. Add the salt and the rest of the water and start mixing in the bowl, then transfer to the work surface and knead without adding flour for at least ten minutes. Cover the dough with a cloth and let it rest for ten minutes.
Pick up the dough, turn it onto the work surface and work it until you obtain an elastic, smooth and silky mass. Place the dough back in a bowl, put it in a warm oven with the light on until it doubles in size — it will take about 2 hours and 30 minutes. Times are relative and depend on ambient temperature: in summer the times will be shorter and in winter they could be longer. Once risen, lay parchment paper on a baking pan and oil it with a brush. Divide the risen dough into two pans without deflating it too much.
Spread the dough directly on the pan, stretching it with your hands and distributing it evenly. You will notice the dough tends to contract like an elastic; in that case, let it rest a few minutes so the gluten relaxes, then finish covering the pan.
Now you need to let the stretched dough rise again: place the pan in a warm spot for 30 minutes. This step is essential to obtain a soft pizza.
After that time, top the pizza with sliced mushrooms (already cleaned) and crumbled sausage removed from its casing.
Bake in a fan-assisted oven at 392°F for 20-25 minutes or until the pizza begins to take color.
Remove from the oven and continue topping with stracchino and mozzarella cut into cubes, walnuts and Grana Padano shavings.
Return to the oven for about 10 minutes, just long enough to melt the cheese and brown it a little. Then remove from the oven, let cool a few minutes, cut into portions and serve.
The pizza should be eaten hot and just out of the oven. Any leftovers can be stored in the refrigerator for 24 hours and reheated before eating.
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