To the sauce:
A winning sausage and pepper pizza
Author: Pizza today
Type of recipe: Sauces
- 8-9 large, fresh canned pear tomatoes (about 12 ounces)
- 5 tablespoons of pear tomato juice from the can
- 2 tsp tomato puree
- 1 tsp extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ¼ tsp oregano
- ¼ teaspoon granulated garlic
- ¼ teaspoon pepper
- 6 basil leaves cut into thin slices (about 1 heaps tablespoon after chopping)
- After choosing the tomatoes, grate each of them longitudinally with your thumb and place them in a doorstep so they can drip off.
- Take half the tomatoes and paint them in a food mill, food processor or hand blender. Add the tomato puree and all the other ingredients to this sauce and stir.
- Cut the remaining tomatoes into small cubes. Add this to the other sauce and stir. The sauce should be thick and flavorful.
3.5.3251
To the dough:
A winning sausage and pepper pizza
Author: Pizza today
Type of recipe: Pizza dough
- This Pain A ‘L’Ancienne method to make dough will lure more flavor than a typical pizza dough with direct method. The cold fermentation for 36 to 40 hours will bring out more nuts and a mild sweetness, along with a deep, dark cornice with a soft and airy inside.
- Mix your proprietary flour with yeast, salty and very, very icy water by using the same method as you usually do. I like a higher hydration for this method but it’s up to you.
- The ball up each dough ball to the typical weight of your large dough balls and put it in the refrigerator immediately.
- Refrigerate for up to 40 hours.
3.5.3251
To the sweet fennel sausage:
A winning sausage and pepper pizza
Author: Pizza today
Type of recipe: Pizza topping
- 1 pound of minced pork as fat as possible. (60/40 meat for fat is good)
- 1½ tablespoons sugar
- 1 tablespoon grated fennel seeds
- ¾ tablespoons Italian spice
- ¾ tablespoon salt
- ½ teaspoon pepper
- ½ teaspoon granulated garlic
- ¼ teaspoon red pepper flakes
- Mix the meat with all the other ingredients.
- Place a small dollop on foil in the oven or in a saute pan to taste.
- Adjust the taste as needed. Reserve for topping.
3.5.3251
To the pizza:
A winning sausage and pepper pizza
Author: Pizza today
Type of recipe: Pizza
- 1 pizza ball
- 1 spoonful of thick tomato sauce
- 3 tablespoons striped asiago cheese
- 5 ounces of mozzarella/provolone blend
- 4 ounces of thin slices fresh green pepper
- 5 ounces of sweet fennel sausage
- Form a 14-inch slice with the raised pizza dough.
- Top with the thick tomato sauce and Asiago cheese, followed by Mozzarella/Provolone mixture.
- Distribute the green pepper slices around the pizza.
- Pinch small pieces of the sausage from the pulp.
- Use your thumb and index finger and press each piece for a thin nickel or quarter-shaped piece. Continue around the pizza.
- Place the pizza in a 500 F oven for 9-12 minutes until completely cooked through. Check for a deep golden crust and a firm and crispy bottom.
3.5.3251