@vcb - I am going to try the short rise time next time on the counter. If I can speed up a pie then more power to it! The flavor of the dough was still there compared to an overnight refrigerator rest?
@Garvey - Will do! I would be quite bummed if I got to Whole Foods, dough on the counter, and ready to make a pie and they had no sausage! Haha, I would hate to use Johnsonville again.
@BTB - I did change the girlfriend for the pup! Hahaha, but no, that is a girl I've been talking to for a while but she is in NYC for the time being. We went to my fraternity formal together and have been talking, but I figured that I'd put up a picture of something I really care about.... My Ruger boy pup! It's kind of crazy how they develop personalities that mimic their owners, their like a kid. And commitment... You hit the nail on the head too, no commitment here for me and not anytime soon! Tell your wife that I understand, but remember, we're just guys and do what we do! (Which to their advantage is make pizza, and on your end it looks great, mine not so much yet!)
@Tom - I did use raw sausage, I bought the Johnsonville raw kind in the refrigerated section at Wal-Mart. I am going with the Whole Foods Italian next time if it isn't all bought out! I cooked my pie for 27 mins at 450, and the sausage was cooked but definitely on the lighter side underneath the sauce. Is the sausage normally more on the dark well done side in the pies? I guess I could back off on the head and cook it for longer if that is the case. I'm also going to throw some pepperoni on top of the sausage and under the sauce next time if that isn't too taboo. I put it on top of the pie on my first attempt and loved the flavors it added, but that may have been because the Johnsonville sausage was bland. And I'm going to Wal-Mart tonight, I'll get some food coloring for sure! Just a few drops yeah?