A soft, thick-crust pizza loaded with rich tomato sauce, fresh mozzarella, and golden sautéed sausage slices, then finished with crispy shoestring fries and a sprinkle of parsley. Comforting, hearty, and absolutely irresistible.
This post is written in collaboration with Frigidaire. All opinions are mine alone.
If you grew up in Italy, you already know this nostalgic classic: pizza topped with juicy Italian sausage and crispy patatine fritte. It’s fun, comforting, and absolutely irresistible.
Today I’m sharing my homemade version—soft, chewy, and loaded with all the flavors we love—along with my best tips for working with pizza dough, choosing the right ingredients, and baking like a pro, whether you’re using the Frigidaire Stone-Baked Pizza Mode or a regular oven and pizza stone.
Start with the Right Dough
When it comes to making great pizza at home, everything starts with the dough.
You can absolutely use my Neapolitan pizza dough recipe (RECIPE), which gives you that soft, pillowy, beautifully chewy crust we all love.
But don’t worry if you’re short on time—store-bought dough works wonderfully too. Stores like Whole Foods and Trader Joe’s carry excellent refrigerated pizza dough that’s fresh, flavorful, and ready to use. All you need to do is let it rest at room temperature, handle it gently, and stretch it into shape… and you’re already halfway to the perfect homemade pizza.
Tips for Rolling & Stretching Pizza Dough
If rolling out pizza dough stresses you out, don’t worry—I promise it gets easier with a few simple tricks:
• Make smooth pizza balls. Before you even begin shaping your pizza, start by forming a smooth dough ball. Take your piece of dough, fold it onto itself a few times, then place it seam-side down on the counter. Using very little to no flour, roll it in the palm of one hand (or both hands if it’s larger) until it becomes a tight, smooth ball. Transfer it to a baking sheet, sprinkle with just a touch of flour, cover with plastic wrap or a clean kitchen towel, and let it rest for at least 30 minutes. This simple step relaxes the gluten and makes the dough so much easier to stretch.
• Start with room-temperature dough.
Cold dough springs back and tears easily. Let your dough rest on the counter for at least 30 minutes before shaping. It should feel relaxed and puffy.
• Lightly flour your surface—don’t overdo it.
You need just enough flour so the dough doesn’t stick, but too much will make the bottom dry and dusty.
• Flatten gently with your fingertips.
Press the dough from the center outward, leaving a little “lip” around the edge for that beautiful chewy crust.
• Stretch, don’t fight it.
Pick up the dough and let gravity help. Gently pull around the edges while turning the dough like a steering wheel. If it resists, place it down and let it rest for 5 minutes—the gluten just needs a moment to relax.
• Aim for an even round.
Don’t worry about perfection. A slightly rustic shape looks homemade and is absolutely delicious.
Ingredient Tips: Mozzarella, Sausage & Fries
Fresh Mozzarella
For this recipe, fresh whole-milk mozzarella is amazing—but it needs a quick prep step so your pizza doesn’t get soggy.
Drain it well: Pat dry or let it sit on a paper towel for 10–15 minutes.
Low-moisture mozzarella also works: It melts beautifully and gives a classic pizzeria look.
Whichever you choose, cut into small cubes so it melts evenly without creating watery pockets.
Italian Sausage
Pick a good-quality sweet or mild Italian sausage. Remove the casing and brown it until just cooked through. Slightly crispy edges = amazing flavor.
French Fries
Yes, the fries go on top after baking. Bake or air-fry them until golden and crispy—this gives the pizza that iconic Italian “patatine” finish we all love.
Preparing Your Pizza Like a Pro
Before you start assembling, have all your ingredients prepped and ready to go—sauce, mozzarella, sausage, fries, everything.
Once you stretch the dough and place it on your floured pizza peel, you need to work quickly so it doesn’t stick. Add just a tiny sprinkle of flour or semolina under the dough, then layer on your toppings.
As you build the pizza, give the peel a gentle shake now and then to make sure the dough is still loose and sliding easily—if it catches anywhere, lift that spot and dust a touch more flour underneath. And the most important tip: don’t let the topped pizza sit. As soon as your ingredients are on, launch it straight into the oven.
A quick, confident slide makes all the difference for a perfect bake.
How to Bake the Perfect Pizza (Frigidaire or Regular Oven)
Using the Frigidaire Stone-Baked Pizza Mode
If you have the Frigidaire Gallery Oven with Stone-Baked Pizza Mode, this recipe is a dream. The built-in stone heats up to around 750°F, which means:
ultra-fast baking
bubbly cheese
airy crust
beautiful char
Your pizza will be ready in about 2 minutes—yes, really.
Using a Regular Oven + Pizza Stone
Don’t worry if you’re using a regular oven—you can still get incredible results.
Place the stone on the top or middle rack.
Preheat at 500–550°F (as high as your oven goes).
Let the stone heat for at least 45 minutes.
Why the stone matters:
A pizza stone mimics a professional wood-fired floor by storing heat and creating powerful bottom contact. This gives you:
a crispy underside
even browning
faster bake time
no soggy crust
If you don’t have a stone, a preheated heavy baking sheet is your next best option.
Ready to try it too?!? Here is my recipe for you!
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