Sausage Pizza

1 cup hot water

1 packet (.25 ounces) pizza dough yeast

1 teaspoon sugar

3 cups flour

3 teaspoons garlic salt

1 jar (24 ounces) pizza sauce (I prefer Rao's)

1½ pound bulk mild Italian sausage

6 cups shredded mozzarella cheese

Mix hot water, yeast and sugar in a pint glass, and let stand until mixture rises to the top of the glass.

In the work bowl of a stand mixer fitted with a dough hook, mix the flour, garlic salt and yeast mixture until dough ball is formed. Add additional hot water or flour until dough ball is dry to the touch on the outside.

Knead dough into a ball and put in an ovenproof bowl or pan. Place dough in a 100-degree oven for 1½ hours to rise. Divide dough ball into thirds and place to the side on parchment paper.

Sauté sausage in a little bit of water, breaking it up as it cooks. When cooked through, transfer to a food processor and pulse to an evenly crumbly grind.

Heat convection oven to 550 degrees.

To assemble: Roll dough ball to desired crust thickness with rolling pin. Add desired amount of sauce and sausage and top with shredded mozzarella cheese. Bake on hot pizza stone for about 12 minutes.

Makes three pizzas; serves six to seven.