Next, pour a little olive oil in the bowl, roll the dough in it, and roll the dough around the edges of the bowl so that both the dough and the bowl are coated in a thin film of oil. Make sure the bowl is large enough to allow the dough to expand to about three times its volume. The rest is up to you. After four hours, take the dough out, roll a piece of it onto a pizza sheet, and build your own pizza. Sprinkle a little more romano cheese on top, spread about two tablespoons of olive oil on the top, and cook.
Sausage requires some special attention.
Remove the sausage from the casing and fry in a pan for about 10 to 15 minutes, stirring frequently. The choice of pan is important. We prefer either a pizza tray with holes so that the bottom of the crust cooks, or a cast iron pan. With either of these, the bottom will cook to a nice firm crust as the top browns. For novices, this will take a little practice.