Step 1: Gather and Prep

• Gather all ingredients: for dough, 2 tablespoons butter, 4 celery stalks, 1 onion, ¼ cup sage, 2 bouillon cubes, pepper, 6 cups flour, 2 ¼ teaspoons yeast, 2 teaspoons sugar, 2 ½ cups warm water, ½ cup plus 1 teaspoon olive oil, 2 tablespoons kosher salt, 1 cup parsley, 1 pound sausage; for brine and finish, 1 teaspoon kosher salt, ¼ cup warm water, nonstick spray, flaky sea salt, 3 tablespoons olive oil.
• Finely dice celery and onion; chop sage and parsley.
• Crush bouillon cubes.
• Remove sausage from casing.

Tip: Dice vegetables uniformly for even cooking; keep water at 80-85°F to activate yeast without killing it.

Step 2: Cook Vegetables

• Melt 2 tablespoons butter in a large skillet over medium heat until foaming.
• Add diced celery and onion; cook, stirring often, until softened but not browned, 12-15 minutes.
• Stir in ¼ cup chopped sage, crushed bouillon cubes, 1 teaspoon black pepper, and ¼ cup water.
• Cook, stirring, until bouillon dissolves and water evaporates, about 3 minutes.
• Transfer to a plate and cool to room temperature.

Tip: Avoid browning vegetables to maintain a soft, stuffing-like flavor; cool completely before adding to dough.

Step 3: Prepare the Dough

• In a stand mixer bowl, whisk 6 cups flour, 2 ¼ teaspoons yeast, and 2 teaspoons sugar.
• Using the dough hook on low, add 2 ½ cups warm water and 2 tablespoons olive oil; mix until flour is moistened.
• Let stand 5 minutes.
• Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes (dough will be wet and sticky).
• On low speed, add cooled vegetables and 1 cup chopped parsley; mix until incorporated.

Tip: If no stand mixer, knead by hand for 7-8 minutes; dough should be sticky but cohesive.

Step 4: First Rise

• Rub 2 tablespoons olive oil in a large mixing bowl.
• Transfer dough to the bowl, flipping to coat with oil.
• Cover with a plate and let rise in a warm place until doubled, about 2 hours.

Tip: Place in a warm spot (75-85°F); if dough sticks, use a floured spatula to transfer.

Step 5: Cook Sausage

• Heat 1 teaspoon olive oil in a medium pan over medium-high heat until shimmering.
• Add 1 pound sausage, breaking it up with a spoon, and cook until golden and crisp, about 5 minutes.
• Transfer to a plate and cool to room temperature.

Tip: Break sausage into small, bite-sized pieces for even topping; drain excess fat.

Step 6: Shape and Second Rise

• Pour ¼ cup olive oil into an 18×13-inch rimmed baking sheet, coating the bottom and sides.
• Scrape dough into the pan, flattening slightly.
• Flip dough once and stretch gently to fit the pan evenly (let rest 10 minutes if it pulls back).
• Top evenly with cooled sausage.
• Make dimples in the dough with fingertips, pressing firmly but not piercing.
• Dissolve 1 teaspoon kosher salt in ¼ cup warm water; drizzle over dough, letting it pool in dimples.
• Cover with an inverted baking sheet or lightly sprayed plastic wrap.
• Let rise in a warm place for 45 minutes.

Tip: Stretch dough gently from the center and edges; dimples help absorb brine and create texture.

Step 7: Bake and Finish

• Preheat the oven to 450°F (232°C).
• Uncover dough and sprinkle with flaky sea salt.
• Bake, rotating the pan halfway, until deep golden brown on top and bottom, 30-35 minutes.
• Drizzle with 3 tablespoons olive oil and let sit for 5 minutes.
• Use a spatula to transfer to a wire rack to cool completely.

Tip: Check for doneness by tapping the bottom (should sound hollow); cool on a rack to maintain crispiness.

Step 8: Serve

• Cut into 10-12 pieces and serve warm or at room temperature, about 1-2 pieces per serving.
• Pair with herb-roasted turkey breast, perfect cranberry sauce, or hot spinach and artichoke dip.

Tip: Slice with a serrated knife for clean cuts; serve on a platter for a festive presentation.