PIZZA like at a PIZZERIA with sausage and provola, simple and delicious, with a slow-rising dough, soft and easy to make.
I prepared it for a simple but well-made dinner, one of those that scents the whole kitchen and really makes you feel like you’re at a pizzeria. This pizza like at a pizzeria with sausage and provola is the classic weekend comfort food, with a slow-rising dough that really makes the difference: airy, soft inside, and slightly crispy on the bottom.
If you’re looking for a homemade pizza like at a pizzeria, with a soft edge and a melty center, this is the right recipe. The sausage and provola together are guaranteed: bold flavor, melty center, and that gratin finish that makes each slice irresistible.
For the topping: crumbled sausage and well-drained provola to avoid water during baking. Pan and then the oven grill at maximum, already hot, in a few minutes you’ll have a melty sausage and provola pizza, golden and perfect for dinner.
This homemade pizza like at a pizzeria is ideal when you want to impress without going out, with simple but well-prepared ingredients. A recipe that saves Saturday night.
Follow me in the kitchen today there’s the pizza like at a pizzeria with sausage and provola.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 16 Hours
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz flour (Strong, the one you usually use)
- 5.3 oz flour (Weak, the one you usually use)
- 1.5 cups water
- 1 tsp salt
- 0.1 oz fresh brewer's yeast
- 10.5 oz sausages
- 7 oz provola
Steps
Dissolve the yeast in water, pour the flours into a bowl, add the water little by little while mixing.
Add the salt and knead well, the dough is soft, cover and let rest for 2 hours.
After the time has passed, take the dough, place it on the work surface and do a round of folds: form a rectangle, bring one short side towards the center and cover with the other short side.
Cover and let rest overnight or for 8 hours.
Then take the dough, divide it into 2 pieces, make balls, place them on parchment paper, cover and let rest for 4 hours or until ready to use.
Remove the casing from the sausages, crumble and cook in a pan or air fryer at 356 degrees Fahrenheit for 7-8 minutes.
Top the pizza with provola and sausage and pass it under the hot grill for 5 minutes.
Bon appétit
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PIZZA like at a PIZZERIA with sausage and provola
The secret lies entirely in the rising: a few hours are not enough.
A dough with slow rising (even in the fridge) develops flavor, digestibility, and structure.
I recommend using good strong flour, little yeast and not rushing. When stretching, do it gently with your hands to avoid deflating the internal air.
This is the trick for a true soft pizza like at a pizzeria.
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FAQ PIZZA like at a PIZZERIA with sausage and provola
How to achieve a pizza like at a pizzeria at home?
Slow-rising dough, oven at the highest temperature, and hand-stretching without a rolling pin.
How long should the dough rise for pizza like at a pizzeria?
At least 8 hours, better 24 hours in the fridge for a perfect slow rise.
Can I use mozzarella instead of provola?
Yes, but it must be well-drained to avoid releasing too much water.
What dough do pizzerias use?
Traditional pizzerias almost always use a direct slow-rising dough made with a few basic ingredients:
👉 Type 00 wheat flour (or mix 00 + 0)
👉 Water
👉 Brewer’s yeast (very little)
👉 Salt
They often use professional flours with medium-high strength (W260-320) that allow a long rise and make the pizza elastic, airy, and digestible.
In Neapolitan pizzerias, in particular, the dough follows these characteristics:
✔ High hydration
✔ Slow rising (8-24 hours or more)
✔ Little yeast
✔ Simple processing without added fats
Some modern pizzerias may also use:
• Pre-ferments (biga or poolish) for more aroma
• Mix of flours
• Very long rises (48-72 hours)
But the base always remains the same: flour, water, yeast, and salt.
