Do you pre-cook Italian sausage when baking a pizza from scratch? - italian sausage pizza
Tonight I cook pizza. Although the pizza oven at high temperature, are not overcooked. Is it necessary, before cooking, Italian sausage, before you make the pizza oven? Is it okay, in pieces of sausage, the sausages on the oven to cook through all the senses to know?
Thursday, January 21, 2010
Italian Sausage Pizza Do You Pre-cook Italian Sausage When Baking A Pizza From Scratch?
15 comments:
Yes, if you are not bad things happen. Their meat is unlikely to be cooked through before the crust burns coal. In addition, pre-cooked, fat load of meat on your pizza will add flavor but not fat and ruin the texture and the feeling of life.
I pre-cook, that although has the risk of Trichinella in the last few days we went with the new format requirements of the meat. I'm from the old school who always said that raw pork with caution and do everything we can to ensure it is safe to eat.
If you are using in future bonuses, then I suggest that the freezing of meat for several weeks. From what I read, killing almost all of the potentially harmful bacteria and parasites. Just follow the rules and allow the use of frozen meat, thaw everything.
The sausage should be cooked!
Yes. before cooking.
before cooking. Definitely
SAUSAGE
Use mild Italian sausage. Do not use "sausage breakfast," as it is seasoned with lots of sage that is incompatible with the other flavors in the pizza joint. Avoid "hot" Italian sausage, seasoned with red pepper, too. A pound of sausage third is for a pizza. Cut, remove the skin and meat. Place in a saucepan, sprinkle, and sweet with 1 / 2 teaspoon fennel seeds and 1 / 4 teaspoon pepper, black background. Turn off the fire and mash the flesh with a spatula as it cooks to break into small pieces. When all the rose leaves. Cover and only immediately available.
I do not know what kind of sausage, but you have to be on the safe side to cook, it would be good before.
I found that to be removed when you cook the sausage before it on the pizza, you reduce the fat and the risk of food poisoning disease.
No, you do not need to
As a rule, before cooking, put out a little fat.
I suggest cooking.
I want to cook for the right side
UNOS Deep Pan Pizza Chicago Style Pizza
Source: The Pizza Book: Everything You Need To Know About World Pie by Evelyne Slomon
Servings: 6
For the crust:
1 cup warm water (110-115 ° F)
1 package dry yeast
3 1 / 2 cup flour, divided use
Flour 1 / 2 cup coarsely ground
1 teaspoon salt
1 / 4 cup vegetable oil
For the filling:
1 pound sausage, removed from casing and crumble
1 pound mozzarella cheese, sliced
2 garlic cloves, minced
1 (28 ounces) whole tomatoes, drained and coarsely chopped
3 teaspoons dried oregano (or 5 fresh basil leaves, chopped
4 tablespoons freshly grated Parmesan cheese
To prepare the database:
Pour hot water enter into a large bowl, pierce the yeast with a fork. 1 cup flour, all flour, salt, vegetable oil. Mix well with a spoon. Continue to mix in remaining flour 1 / 2 cup of leaves at a time until the batter sides of the bowl.
Flour your hands and work surface and knead the dough ball to the UN --until it no longer sticky.
Let's give rise in a greased bowl, sealed with plastic, 45 to 60 minutes in a warm place until doubled in volume.
Punch dough and knead briefly. Press into a 15-inch pizza pan greased bowl until it is 2 inches on the sides and even on the bottom of the pan. Let rise 15-20 minutes before filling.
Preheat oven to 500 degrees.
To the filling:
While preparing the dough ingredients for the filling. Cook the chopped sausage until no longer pink, drain the excess fat on one side.
Assemble and bake:
If the dough is finished, the second rise, place the mozzarella cheese over the layer of dough. Then distribute the sausage and garlic in the cheese. Garnish with tomatoes. The whole thing with spices and Parmesan cheese.
Bake 15 minutes at 500 degrees.
Then you lower the oven temperature to 400 degrees bake 25 to 35 minutes. Sunrise part of the bark from time to time with a spatula to check its color. The crust is golden brown when done. Serve immediately.
UNOS Deep Pan Pizza Chicago Style Pizza
Source: The Pizza Book: Everything You Need To Know About World Pie by Evelyne Slomon
Servings: 6
For the crust:
1 cup warm water (110-115 ° F)
1 package dry yeast
3 1 / 2 cup flour, divided use
Flour 1 / 2 cup coarsely ground
1 teaspoon salt
1 / 4 cup vegetable oil
For the filling:
1 pound sausage, removed from casing and crumble
1 pound mozzarella cheese, sliced
2 garlic cloves, minced
1 (28 ounces) whole tomatoes, drained and coarsely chopped
3 teaspoons dried oregano (or 5 fresh basil leaves, chopped
4 tablespoons freshly grated Parmesan cheese
To prepare the database:
Pour hot water enter into a large bowl, pierce the yeast with a fork. 1 cup flour, all flour, salt, vegetable oil. Mix well with a spoon. Continue to mix in remaining flour 1 / 2 cup of leaves at a time until the batter sides of the bowl.
Flour your hands and work surface and knead the dough ball to the UN --until it no longer sticky.
Let's give rise in a greased bowl, sealed with plastic, 45 to 60 minutes in a warm place until doubled in volume.
Punch dough and knead briefly. Press into a 15-inch pizza pan greased bowl until it is 2 inches on the sides and even on the bottom of the pan. Let rise 15-20 minutes before filling.
Preheat oven to 500 degrees.
To the filling:
While preparing the dough ingredients for the filling. Cook the chopped sausage until no longer pink, drain the excess fat on one side.
Assemble and bake:
If the dough is finished, the second rise, place the mozzarella cheese over the layer of dough. Then distribute the sausage and garlic in the cheese. Garnish with tomatoes. The whole thing with spices and Parmesan cheese.
Bake 15 minutes at 500 degrees.
Then you lower the oven temperature to 400 degrees bake 25 to 35 minutes. Sunrise part of the bark from time to time with a spatula to check its color. The crust is golden brown when done. Serve immediately.
All the sausages first!
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