Grate State Smoked Sausage Pizza
This smoked sausage pizza layers smoky tomato flavor, homemade sausage, and Wisconsin cheese curds on a crisp, chewy crust. The dough is made from scratch and seasoned with Grate State Cheesy Blend for extra richness, while the sauce is slow-smoked with tomatoes, onion, and garlic until deep and flavorful. Fresh ground pork mixed with hot Italian seasoning adds a spicy, savory bite that balances the creamy melt of mozzarella and cheese curds.
Grate State Smoked Sausage Pizza
4
5 hours
7 minutes
Barbecue
Pork
This smoked sausage pizza layers smoky tomato flavor, homemade sausage, and Wisconsin cheese curds on a crisp, chewy crust. The dough is made from scratch and seasoned with Grate State Cheesy Blend for extra richness, while the sauce is slow-smoked with tomatoes, onion, and garlic until deep and flavorful. Fresh ground pork mixed with hot Italian seasoning adds a spicy, savory bite that balances the creamy melt of mozzarella and cheese curds.
Ingredients
2 C - Shredded Mozzarella Cheese
8 oz - Cheese curds (1/2” pieces)
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1 C + 1 TB – “00” Flour
1 C + 2 TB – AP Flour
1 TB – Grate State
¾ t – Active Dry Yeast
1 t – Olive Oil
1 C – Warm Water (100-110 degrees)
More flour for kneading
Cornmeal for dusting
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1 LB – Ground Pork
1 TB – Hot Italian Sausage
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5 – Tomatoes (medium sized)
½ - Onion
5 Clove – Peeled Garlic
2 TB – Olive Oil
2 TB – Grate State Cheesy Blend
Directions
Make the pizza dough by stirring the yeast and warm water together gently and letting it sit at room temperature for 5 minutes.
Combine the dry ingredients together in a bowl and stir to combine.
Add liquid ingredients and stir with a wooden spoon until a loose dough forms.
Pour the dough out onto a floured surface and knead for 3 minutes.
Rest the dough for 15 minutes.
Knead the dough for an additional 3 minutes.
Cut the dough into 2 equal sized balls and cover with a lightly moistened towel.
Allow the balls to rise for 3-4 hours at room temperature. (or you can let the dough rise for 24 hours in the fridge)
While the dough is rising, make the sausage and smoked pizza sauce.
Preheat your smoker to 250 degrees.
To make the sauce, cut the tomatoes in 1/4s and roughly chop the onion.
Toss the tomatoes, onions and garlic in olive oil and place in a foil pan. Place the pan on the smoker and smoke for 2 hours.
Remove the pan from the smoker and place all the ingredients in a blender. Add 2 TB of Grate state and blend until the liquid moves smoothly in the blender. Adjust seasoning as needed.
To make the sausage, combine the ground pork and Hot Italian seasoning in a bowl. Mix until well combined and the meat becomes tacky.
When it’s time to make the pizza. Preheat pizza oven, grill or oven to 450 degrees and set up a pizza stone or cast-iron pan to cook.
Sprinkle a light dusting of cornmeal on a work surface.
Using your hand, press out the dough into a 14” pizza. Avoid using a rolling pin.
Spread the smoked pizza sauce on the dough to about ½” of the edge for the crust.
Sprinkle on the mozzarella over the sauce.
Then distribute the sausage in small balls along with the cheese curds on the pizza.
Cook the pizza on the stone for 4-7 minutes until the cheese is slightly browned and the crust has crisped.
Rest 3 minutes before topping the pizza with the crumbled croutons and parsley.
Enjoy!
