1. Make the Dough:
In a large bowl, mix the flour and salt.

In a separate bowl, combine lukewarm water, yeast, and sugar; stir to dissolve.

Pour into the flour and stir until no dry spots remain — dough will be thick and sticky.

Drizzle 1 tbsp olive oil over the top. Cover tightly with plastic wrap and refrigerate overnight or at least 10–12 hours.

2. Next Day – Prep the Pan:
The dough should have tripled in size.

Add 2–3 tbsp olive oil to a nonstick 14x10-inch sheet pan (line with parchment if you’d like).

Transfer dough to pan and gently stretch to fill, using oiled fingers. Cover with plastic wrap and let rise at room temp for 2–4 hours, until puffy and bubbly.

3. Cook the Lamb Sausage:
Heat 1 tbsp olive oil in a skillet over medium-high.

Add ground American lamb in clumps and press lightly to make contact with the pan.

Let cook undisturbed for 3–4 minutes, until nicely browned and crisped underneath.

Then break it up with a spatula and add the fennel seeds, oregano, red pepper flakes, garlic, salt, and pepper. Cook, stirring occasionally, until the lamb is cooked through and well-browned all over, about 3–4 minutes more.

Stir in the red wine vinegar, let it bubble for 30 seconds, then remove from heat and set aside to cool slightly.

4. Make the Sauce & Prep Toppings:
In a bowl, combine tomato sauce, garlic, olive oil, and salt. Let sit while the dough finishes proofing.

Grate the mozzarella (if too soft, chill in the freezer 5–10 minutes first).

5. Assemble & Bake:
Preheat oven to 425°F / 220°C.

Once dough has risen, dimple the surface with oiled fingers and sprinkle lightly with salt.

Spread sauce evenly over the dough.

Bake for 15–20 minutes, until crust is puffed and golden around the edges.

Remove from oven. Scatter lamb sausage, mozzarella, and feta over the top.

Return to oven and bake another 5–8 minutes, until cheese is melted and

bubbly.

6. Finish & Serve:
Let pizza rest on a cooling rack for 5 minutes to keep the bottom crisp.

Drizzle generously with hot honey.

Top with a handful of arugula tossed in olive oil and lemon juice just before serving.