Pizza is certainly at the top of the list when it comes to foods I love. It’s almost a weekly tradition for us. I like different types of pizza when it comes to dough styles, which include thin crispy crust, cracker style, Chicago deep dish, traditional deep dish, and American style, which is usually a medium-thin pizza with a somewhat prominent “lip”. The latter was the choice of the evening.
A pretty epic thunderstorm rolled in along with a heavy dump of rain, so had to cook the pizza in the garage to stay dry.
For this pie, I decided on hefty pieces of fresh Italian sausage, pepperoni, and a final sprinkle of basil from the garden post-cook. Dough was store bought, from Trader Joe’s.
Dough worked into an 8 inch disc:
Hand stretched into a 14 inch round:
Onto the Super Peel:
Added homemade sauce, then mozzarella and pepperoni:
Added the sausage at the end:
Into the Blackstone, which was running about a 690 degree stone temp:
About 60 seconds in:
Fresh out of the oven, sliced, and topped with basil:
The pizza cooked in about 3 minutes. It was delicious, especially the sausage which was nice and juicy. For those of you who may have concerns about adding raw sausage to a pizza, I've been doing it for years. If you're cooking a pizza at high heat, around 500 plus degrees, the sausage fully cooks and is much moister than adding pre-cooked sausage, which tends to dry out when cooked a second time.
Thanks for looking!
A pretty epic thunderstorm rolled in along with a heavy dump of rain, so had to cook the pizza in the garage to stay dry.
For this pie, I decided on hefty pieces of fresh Italian sausage, pepperoni, and a final sprinkle of basil from the garden post-cook. Dough was store bought, from Trader Joe’s.
Dough worked into an 8 inch disc:
Hand stretched into a 14 inch round:
Onto the Super Peel:
Added homemade sauce, then mozzarella and pepperoni:
Added the sausage at the end:
Into the Blackstone, which was running about a 690 degree stone temp:
About 60 seconds in:
Fresh out of the oven, sliced, and topped with basil:
The pizza cooked in about 3 minutes. It was delicious, especially the sausage which was nice and juicy. For those of you who may have concerns about adding raw sausage to a pizza, I've been doing it for years. If you're cooking a pizza at high heat, around 500 plus degrees, the sausage fully cooks and is much moister than adding pre-cooked sausage, which tends to dry out when cooked a second time.
Thanks for looking!
