Welcome to Artineering: the Art of Lance Dehné

Use a pizza stone or line the bottom rack (not the floor) of your oven

with Quarry tiles which can be found at your local hardware store.

Add dry ingredients to the bowl of an electric stand mixer fitted with a dough hook (reserving some of the flour). Warm the water to 120-130° and then add. Mix on low for 2 minutes or until the dough pulls away from the sides of the bowl, adding more flour by the tablespoon as needed. Rest the dough for 15 minutes then knead at low power for 5-10 minutes until dough is well developed. Remove dough from the bowl and knead by hand for 30 seconds, then work the dough into a bowl. Place the dough in a large metal or glass bowl with a little olive oil. Toss the ball around in the bowl to coat. Cover the bowl with a clean kitchen towel or plastic wrap and set aside for 1 hour or until the dough ball nearly doubles in size. Fold down the dough, patting it into a disk, and divide in two. Shape each piece as you did the mother blob, folding the dough in on itself. If you plan on using the dough that day, leave it on the counter covered with a clean kitchen towel for an hour to bench proof. Otherwise, place it in a zip lock bag and leave in the fridge for up to a week. When ready to use, take it out of the fridge about an hour before you plan to use it to allow it to warm to room temperature.

Yield: Enough dough to make 2-16" pizzas.

Remove the sausage meat from the casings. Brown the sausage in a sauté pan, breaking it into small pieces while it cooks. Drain excess fat and set aside.