Sausage and Ricotta Pizza with Castelvetrano Olives

让冰冷的面团在室温下直至面团凉爽（不是冷），并在按下1至2个小时的面团时仍保留指纹。将1个面团球转移到面粉的表面上。用面粉指尖牢固地按面团，留下1/2英寸的边框。

如果在家烤箱中烹饪，则在中间架上的烘焙钢或大型圆形铸铁披萨锅（例如15英寸）中预热至500°F。让锅中的烤箱预热约30分钟。如果使用室外披萨烤箱，请根据制造商的指示在高20分钟内根据制造商的说明进行预热披萨烤箱和披萨石。（注意：用木材烹饪需要更多的经验来控制热量，因此我们仅在此处包括燃气烤箱烹饪的说明。）

Form a C-shape with the outer edge of your hand, and press firmly inside dough border to define a 1/2-inch wide ring around edge of dough. Lift dough onto the knuckles of both hands, and gently stretch, rotating dough after each stretch to maintain its round shape. Continue gently stretching dough, allowing gravity to help it expand, until a 10-inch circle of even thickness forms, with a slightly thicker outer ring. Lay dough round on a semolina-dusted pizza peel, reshaping as needed to form a circle. Spread dough round with Basic Pizza Sauce. Dollop with ricotta. Top with sausage, peppers, and olives, if using.

用准备好的馅饼轻轻摇动比萨饼皮。如果披萨感觉被卡在任何区域，请小心地用长凳刮刀抬起披萨边缘，然后用1：1的灰泥粉和面包粉混合灰尘。使用快速的，决定性的动作将披萨卸载到家用烤箱中的预热锅中，或在室外披萨烤箱中的石头上卸下石头：将果皮在锅上以约20度的角度放在锅上，然后快速向后拉果皮，将披萨滑到一半的披萨上平底锅。将果皮侧面轻轻摇动，同时将其拉回以将披萨的其余部分滑到锅上，从而稍微伸展。

If baking in home oven, bake at 500°F until edges of crust have puffed slightly, about 3 minutes. Rotate pan 90 degrees, and increase oven temperature to broil. Broil until pizza is cooked through and crust is browned, 3 to 6 minutes. If baking in an outdoor pizza oven, cook pizza, using peel to rotate pizza 90 degrees every 20 to 30 seconds, until cooked through and crust is risen and charred in spots, 2 to 4 minutes.

使用Peel，将披萨转移到切菜板上。用新鲜的罗勒装饰并切成楔子。