For the sauce:
A winning sausage and pepper pizza
Author: Pizza today
Type of recipe: sauces
- 8-9 large, fresh cans of pear tomatoes (about 12 ounces)
- 5 tablespoons of canned pear tomato juice
- 2 teaspoons tomato paste
- 1 tsp extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon oregano
- ¼ teaspoon granulated garlic
- ¼ teaspoon pepper
- 6 thinly sliced ​​basil leaves (about 1 heaping tablespoon after chopping)
- After selecting the tomatoes, tear each one lengthwise with your thumb and place in a colander to drain.
- Take half of the tomatoes and grind them in a food mill, food processor or stick blender. Add the tomato paste and all the other ingredients to this sauce and stir.
- Dice the remaining tomatoes. Add this to the other sauce and stir. The sauce should be thick and flavorful.
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For the dough:
A winning sausage and pepper pizza
Author: Pizza today
Type of recipe: Pizza dough
- This Pain a’ l’Ancienne method of making dough will entice more flavor than a typical direct method pizza dough. The cold fermentation for 36 to 40 hours will bring out more nuttiness and a mild sweetness, along with a deep, dark cornice with a soft and airy interior.
- Mix your proprietary flours with yeast, salt and very, very cold water using the same method as you normally would. I like a higher hydration for this method, but that’s up to you.
- Scoop up each dough ball to the typical weight of your large dough balls and refrigerate immediately.
- Refrigerate for up to 40 hours.
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For the sweet fennel sausage:
A winning sausage and pepper pizza
Author: Pizza today
Type of recipe: Pizza topping
- 1 pound ground pork as fat as possible. (60/40 meat to fat is good)
- 1½ tablespoons sugar
- 1 tablespoon grated fennel seeds
- ¾ tbsp Italian seasoning
- ¾ tbsp salt
- ½ tsp pepper
- ½ tsp granulated garlic
- ¼ tsp red pepper flakes
- Mix the meat with all the other ingredients.
- Place a small blob on foil in the oven or in a saute pan to taste.
- Adjust flavor as needed. Reserve for topping.
3.5.3251
For the pizza:
A winning sausage and pepper pizza
Author: Pizza today
Type of recipe: pizza
- 1 pizza dough ball
- 1 spoonful of thick tomato sauce
- 3 tablespoons shredded Asiago cheese
- 5 ounces mozzarella/provolone blend
- 4 ounces thinly sliced ​​fresh green pepper
- 5 ounces sweet fennel sausage
- Shape the risen pizza dough into a 14-inch disc.
- Top with the thick tomato sauce and Asiago cheese, followed by the mozzarella/provolone mixture.
- Spread the green pepper slices around the pizza.
- Pinch small pieces of the sausage from the mass.
- Using your thumb and forefinger, press each piece into a thin nickel- or quarter-shaped piece. Continue around the pizza.
- Place the pizza in a 500 F oven for 9-12 minutes until cooked through. Check for a deep golden crust and a firm and crispy bottom.
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