16 oz. pizza dough ball, slacked
7 oz. pizza sauce, separated into 2 oz. and 5 oz. portions
3 T. Romano cheese, grated
3 oz. mozzarella/provolone mild blend, shredded or diced
2 oz. Italian sausage
5 oz. Ricotta Soprafinna
On a flat work surface, roll out dough ball to 14” diameter to form pizza crust. Spread 2 oz. of pizza sauce evenly over crust. Sprinkle Romano cheese over sauce. Top with mozzarella/provolone mild blend and Italian sausage. Dollop the remaining 5 oz. of pizza sauce and Ricotta over the top of the pizza. Bake at 500°F for 8-12 minutes or until cheese is melted and crust is golden-brown.