For the sausage and buffalo mozzarella pizza: Put the pizza stone in the oven and preheat the oven to 450 degrees F. Put the head of garlic on a piece of tin foil, drizzle 1/2 tablespoon olive oil and season with salt. Wrap tin foil tightly around garlic, put in oven and roast until golden and soft, approximately 45 minutes, remove from oven and raise the heat to 550 degrees F. Squeeze the roasted garlic into a small bowl, add 1 tablespoon olive oil. Using a fork, mash the garlic and set aside. Flour a clean, dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled out dough on top. Spread the roasted garlic puree over the dough, followed by pieces of sausage and torn pieces of buffalo mozzarella cheese, leaving a 1-inch border around the edges of the crust. Put the remaining olive oil in a small bowl and brush the edges of dough with olive oil. To bake, lift the board with pizza and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with red onions and oregano, slice and serve.
For the pizza dough: Put the flour, yeast, salt and sugar in a large bowl or food processor. In the bowl, make a well in the center of the dry ingredients and add the warm water, wine, and 2 tablespoons olive oil or add the wet ingredients to food processor. With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together. Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic. Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour. Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use. Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas.
Recipe courtesy of Roger Mooking