Entree: United States – Wisconsin — Upper Midwest – Milwaukee-Style Pizza

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 18 min

Additional 1 hr

Total 2 hrs 45 min

Ingredients

- 2 1/4 tsp (7 g) active dry yeast
- 1 tsp (4 g) granulated sugar
- 1 cup (240 ml) warm water (105–115°F / 40–46°C)
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1 tbsp (15 ml) cornmeal (for pan)
- 1 cup (240 ml) pizza sauce or crushed tomatoes, seasoned (see note below)
- 8 oz (225 g) Wisconsin brick cheese, shredded
- 8 oz (225 g) low-moisture mozzarella, shredded
- 2 oz (56 g) sharp cheddar, finely grated (optional, for finishing)
- 1 lb (454 g) bratwurst or coarse pork sausage, casing removed and crumbled
- 1 small yellow onion, thinly sliced (about 5 oz / 150 g)
- 1 small green bell pepper, thinly sliced (about 4 oz / 115 g)
- 4 oz (115 g) cremini or button mushrooms, sliced (optional)
- 1/2 tsp (1.5 g) dried oregano
- 1/4 tsp (1.5 g) garlic powder
- Salt and black pepper to taste
- 1 tbsp (15 ml) grated Parmesan (optional)

Instructions

Short Description:
A cracker-thin, square-cut pizza from Milwaukee topped with a Wisconsin cheese blend and local sausage, baked until crisp and golden. Serves as a complete main course with starch, protein, and vegetables.

Regional Notes:
This Milwaukee variation emphasizes a cracker-thin crust rolled very thin on a sheet pan and cut into squares, rather than a round pie cut into wedges. The topping highlights Wisconsin cheeses (brick and mozzarella) and local pork sausage/bratwurst rather than purely Italian-style heavy tomato sauces.

1. In a small bowl, stir the yeast and sugar into the warm water and let sit 5–7 minutes until foamy.
2. In a large bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tbsp (30 ml) olive oil. Stir with a wooden spoon until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and elastic. (Alternatively, use a stand mixer with dough hook on low for 3–4 minutes.) Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until roughly doubled, about 45–60 minutes.
4. While the dough rises, heat a skillet over medium heat and brown the crumbled bratwurst or sausage, breaking it into small pieces; cook until no pink remains, about 6–8 minutes. Drain excess fat, season with a pinch of salt and pepper, and set aside.
5. If using crushed tomatoes as your sauce: mix 1 cup (240 ml) crushed tomatoes with 1/2 tsp (1.5 g) dried oregano, 1/4 tsp (1.5 g) garlic powder, a pinch of salt, and 1 tsp (5 ml) olive oil. Adjust seasoning to taste.
6. Preheat oven to 500°F (260°C). Place a rimmed half-sheet pan (about 18 x 13 in / 46 x 33 cm) in the oven as it heats for 10 minutes so the pan is hot, or preheat a baking stone if preferred.
7. Lightly oil the hot sheet pan and dust with 1 tbsp (15 ml) cornmeal to prevent sticking. Punch down the risen dough and transfer to a lightly floured surface. Roll or press the dough very thin to roughly the size of the pan (about 1/8 in / 3 mm thickness) — cracker-thin is the goal.
8. Transfer the rolled dough to the prepared pan. If the dough contracts, press it gently to the edges. Use a fork to dock (prick) the dough all over to prevent large bubbles.
9. Parbake the crust on the hot pan in the preheated oven for 6–8 minutes until it just begins to color and is set.
10. Remove the parbaked crust from the oven. Spread the seasoned pizza sauce evenly over the surface, leaving a 1/4-inch border.
11. Combine the shredded brick and mozzarella cheeses in a bowl and scatter two-thirds of the blend evenly over the sauce. Sprinkle the cooked bratwurst/sausage evenly over the cheese.
12. Distribute the sliced onion, bell pepper, and mushrooms (if using) across the pizza. Top with the remaining cheese blend so the sausage and vegetables are held in place.
13. Brush the exposed crust lightly with olive oil. Return the sheet pan to the oven and bake 8–12 minutes more, until the cheese is melted and bubbling and the edges are deeply golden and crisp.
14. If desired, sprinkle the finished pizza with the sharp cheddar and grated Parmesan and return to the oven 1 minute to set the cheese.
15. Remove from oven and let rest 3–4 minutes. Using a large knife or pizza wheel, cut into square pieces (traditional Milwaukee-style). Serve hot.