20 ounces pizza dough
1 ounce extra virgin olive oil
6 ounces pizza sauce
1/2 ounce Wisconsin Romano cheese
8 ounces Wisconsin Whole-Milk Mozzarella
2 ounces pepperoni, cooked
5 ounces sweet Italian sausage, cooked
6 ounces Wisconsin Ricotta cheese
Sprinkle cornmeal on a 16 inch pizza peel. Stretch dough to a size 1/2 inch smaller than the peel and squirt olive oil over the dough.
Ladle pizza sauce over the oil, and sprinkle Romano cheese on the sauce. Top with Mozzarella. Place pepperoni slices onto the pizza; break the cooked sausage into pieces onto the pizza. Place small pieces of Ricotta evenly over the pizza. Bake in a wood-fired oven, directly on the brick surface, for approximately 5 minutes, turning periodically until golden brown.
Yield: one 15 inch pizza