Set dough out to bring to room temp* (usually takes about an hour, so plan ahead!).

Preheat oven to 475. Lightly oil a heavy duty sheet pan**, place dough in the center.

Wet your fingers, and gently massage dough out to the edges of the sheet pan. This dough will be very pliable if it is fully relaxed at room temperature. If it's still cold, it will be difficult (see pro tip below). If it tears or there are holes, don't panic! Just tear off a little dough from one of the edges (I look to see if there's an extra thick corner) and patch it up! Remember, none of this should be perfect. The more rustic, the better. If your pizza has a hole in it, it will still taste delicious.

Wash and dry peppers. Thinly slice into rings, discarding the stem end.

Carefully remove garlic skins and papers (I usually use 3-4 cloves, to taste). Over a medium sized bowl, zest cloves of garlic into paste.

Using a medium skillet, heat with a small drizzle of olive oil until medium hot. Put sausages in the hot pan (you should hear a sizzle), and brown on all sides. Don’t worry about cooking all the way through- the sausage will cook when it’s on the pizza. Once sausages are browned, place on paper towel lined plate. Let cool slightly.

Slice sausages into thin rounds.

Spread sauce all over dough. I personally recommend going all the way to the edge, but if you'd like more crust, feel free to leave no more than an inch around the parameter.

Sprinkle cheese. Evenly distribute sausage and peppers. Dot with garlic zest. Lightly season with salt, but use a heavy hand when seasoning with pepper. Be sure to pepper all along the edges- it makes the dough extra delicious!

Drizzle with olive oil. Bake for 18 minutes. Remove from oven, sprinkle with fresh grated parmesan, if desired. Cut pizza into either 8 large squares, or 16 smaller rectangles, depending on your mood and how many are eating. Try to wait 5-10 minutes, as to avoid burning the roof of your mouth!

*If you're running behind or forgot to take the dough out of the fridge ahead of time, I place the sheet pan with the dough on top of the stove while it's heating up, massaging it out to the edges every couple of minutes.

**I highly recommend using a heavy duty, ridged sheet pan. These are the ones I prefer and love. I have about 10 of them on hand at any time. They last for years, and truly provide the best results: www.usapan.com/half-sheet (Not an ad! Just a happy, repeat customer!)