PEA WITH LEEKS, SAUSAGE AND CHEESE

Preparation time: 30 minutes Rising time: 1 1/2 hours-5 1/2 hours Cooking time: 8 minutes Difficulty: medium
4 SERVINGS
FOR THE DOUGH
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed 1 1/2 cups plus 1 tsp. (375 ml) lukewarm water
3/4 tsp. (2 g) active dry yeast
1 tbsp. (18 g) salt
FOR THE TOPPING
1 1/3 lbs (600 g) crushed tomatoes 14 oz. fresh pork sausage, finely chopped 7 oz. (200 g) Bra Tenero or Cheddar cheese, diced
2 leeks, white parts only, sliced Extra-virgin olive oil Salt to taste
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt. Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).
Form dough into four balls. Let rise again until they again double in size (from 30 minutes to 1 hour).
Season the crushed tomatoes to taste with salt and olive oil.
Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter. Put the dough rounds on a baking sheet.
Spread the crushed tomatoes evenly over the pizzas. Arrange the cheese, sausage and leeks on top. Bake at 480°F (250°C) for about 8 minutes, or until cheese is bubbly and the crust is golden brown.