I'm doing a sausage and mushroom pizza, using Meijer's Italian Sausage (it's what my wife picked up). I'm not going light on the toppings, I'll leave that to the more sophisticated pizza-teers. Me, I like my goodies. So it looks like I'll need to to a pre-bake. If you have any numbers for temperatures, cheese, sausage, etc. it'd be appreciated. I'll take a lot of pics, all the while trying to hold off the ravening wolverine that is my wife when there's a pizza to be had. People have lost fingers, we try not to bring it up at family functions.
, it appears that there are five links to the package of Meijer Italian sausage. Elsewhere, I read that the package weighs about 20 ounces (net weight). On that basis, for a 12" pizza I would use two links, with the sausage meat removed from its casing. That should translate to between 7 and 8 ounces of raw sausage. For the mozzarella cheese (low moisture, part-skim mozzarella cheese, diced), I would go with around 6 ounces. HRI does not sell a Classic frozen pizza with mushrooms, but it does sell a sausage and mushroom pizza in its Signature line (http://www.homeruninnpizza.com/frozen-pizza/details?alias=sausage-mushroom
). I don't know if the mushrooms are raw, cooked or canned (one Yelp reviewer said canned), either on its frozen pizzas or in its pizzerias, but absent any feedback from one of our members to enlighten us on this point, I think I would use around 4.5 ounces of raw, sliced mushroom that are then sauteed in a bit of olive oil, to add flavor as well as to reduce the amount of water released onto the pizza during baking. In this regard, you will note that the ingredients list for the HRI Signature Sausage & Mushroom pizza describes the mushrooms only as "Mushrooms", whatever that means. I estimate that the weight of the mushrooms after a light sauteing in olive oil should weigh a little over 3 ounces.
For the sauce, I would use around 4 ounces by weight, or a bit more if you like more sauce. The dough ball weight should be around 15 ounces.
Adding up all of the above weights gives us an unbaked pizza weight of close to 36 ounces. I don't know what dough ball weight HRI uses for its frozen Signature Sausage & Pepperoni pizzas but even after baking the finished pizza weight will be a few ounces more than the Signature par-baked Sausage & Pepperoni pizza. It is quite possible that your pizza will have considerably more sausage on it.
I have no particularly good advice on the baking temperatures and times to use in your case since each oven is different. I would follow the visual cues that I mentioned in Reply 678 at http://www.pizzamaking.com/forum/index.php/topic,6112.msg248622.html#msg248622
and be prepared to move the pizza around in the oven should it need more top or bottom browning.