2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/4 cups warm water at 110F
2 cups all purpose flour + 2 cups
2 tsp Garlic salt
1/4 cup butter
1 tbsp olive oil
1/3 cup pork sausage
2 links Italian sausage
2 tbsp olive oil
1/2 cup pizza sauce
2/3 cup mozzarella cheese
1 tbsp butter, softened
1/8 tsp italian seasoning
1/8 tsp garlic powder
Sprinkle yeast and the brown sugar on the warm water in a bowl of a stand mixer with a dough hook. Let stand 5-10 minutes to allow to soften and begin foaming. Make sure the water is not too hot or it will kill the yeast.
Turn mixer to the lowest setting and slowly add 2 cups flour, 1/2 a cup at a time. Add the garlic salt and 1/4 cup butter to the mix, then slowly add the remaining 2 cups flour and knead until dough is smooth, about 5-7 minutes.
Coat a bowl with 1 tbsp olive oil. Shape the dough into a ball and place in the bowl, turning to coat with oil. Loosely cover the bowl with plastic wrap, cover with a towel and set aside to rise. Dough is ready in about 45 minutes or when doubling in size. Punch down dough and allow to rest for 20 minutes.
While dough is resting, heat a skillet on medium heat and cook the sausage until browned and drain. Set aside, then cook the sausage links. Slice the Italian sausage and set aside.
Preheat oven to 400F and grease a 12 inch skillet with 2 tbsp olive oil. Press dough into the top and sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles and spread with the pizza sauce. Sprinkle 1/3 cup mozzarella cheese on sauce, half the sausages and half pepperoni. Layer with the rest of the meat and rest of the cheese.
Bake in the preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tbsp butter, Italian seasoning and garlic powder. Remove pizza from skillet and let rest 4 minutes before slicing.