INGREDIENTS

2 cups warm water (110°F to 115°F)
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
5 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for oiling the bowl
INSTRUCTIONS

Place water in the bowl of a stand mixer fitted with a hook attachment, sprinkle yeast on top, and let rest until mixture is bubbling, about 10 minutes. Meanwhile, place flour, sugar, and salt in a large bowl and whisk to combine. Oil a second large bowl and set aside.
When yeast mixture is ready, add flour mixture and olive oil and mix on low until flour is moistened and dough starts to come together, about 1 minute. Increase speed to medium low and mix until dough starts to get smooth, about 1 minute. Increase speed to medium and mix until dough is smooth and stretches 3 to 4 inches without breaking, about 6 to 10 minutes more.
Transfer dough to the oiled bowl, cover with a damp towel or plastic wrap, and set in a warm place until doubled in size, about 1 hour. (The dough can also be covered and placed in the refrigerator for up to 2 days.)
Once dough has risen, punch down, shape, and grill as desired.

Roasted Pepper and Spicy Sausage Grilled Pizza

TIME/SERVINGS

Total: 35 mins, plus cooling time for the oil

Active: 35 mins

Makes: 2 (10-inch) pizzas

By Kate Ramos

Roasted peppers, spicy sausage, and chile oil is a classic manly man pizza combo. Throwing it on the grill not only ups the dude factor, but also gives it an unparalleled crunchy crust.

Game plan: Making your own chile oil is easy, and it lasts for a week or so covered at room temperature. If you leave the chile flakes in the oil, the heat will continue to increase as the oil sits.

The sausage can be cooked and crumbled up to 1 day in advance. Keep it covered in the refrigerator until ready to use.

What to buy: While homemade tastes best, a lot of the components for this pizza can be bought at the store. Premade pizza dough, pizza sauce, and roasted red peppers are widely available and will bump this recipe up to weeknight status.

This recipe was featured as part of our Dude Food for Dad’s Day story.

INGREDIENTS

For the chile oil:
1/4 cup extra-virgin olive oil
1 teaspoon red chile flakes

For the pizza:
14 ounces Basic Grilled Pizza Dough
Olive oil, for brushing
Kosher salt, for sprinkling
2/3 cup Basic Pizza Sauce (See chow.com or  use preferred brand of  tomato sauce)
1/4 cup Parmesan cheese, grated on the smallest holes of a box grater (about 3/4 ounce)
1 cup Basic Roasted Bell Peppers, medium dice
8 ounces spicy Italian sausage, casings removed, cooked, and crumbled
8 ounces low-moisture mozzarella cheese, shredded
INSTRUCTIONS

For the chile oil:

Heat oil in a small frying pan over low heat until hot, about 1 minute. Add chile flakes and remove from heat. Let cool to room temperature. Strain through a fine mesh strainer if desired, then transfer to a container and cover until ready to use.

For the pizza:

1. Heat half of a gas or charcoal grill to high (about 400°F) and the other half to low (about 300°F). Divide dough in 1/2 and roll into 2 rounds about 1/4 inch thick and 10 inches in diameter. Brush the top of 1 round with olive oil and sprinkle with salt.
2. Lay dough oiled side down on the hotter half of the grill and brush the top with oil and sprinkle with salt. Grill dough without moving until grill marks form on the bottom, about 2 minutes.
3. Flip dough with a spatula or tongs to the cooler half of grill. Spread 1/2 of the sauce evenly over dough, sprinkle 1 tablespoon of the Parmesan cheese over the sauce, then top with 1/2 of the peppers, 1/2 of the sausage, and 1/2 of the mozzarella. Cover and grill, rotating if necessary to avoid any hot spots, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
4. Transfer pizza to a cutting board, sprinkle 1 tablespoon more of the Parmesan over top, drizzle with desired amount of chile oil, slice, and serve. Repeat with second round of dough and remaining toppings