Yield: 2 ea. 10-12 in pizzas
2 ea. 8-oz. Wood Stone Dough balls
2 oz heavy cream
3 oz. raw hot Italian sausage broken into small pieces
4 oz. caramelized onions
5 oz. whole milk mozzarella, grated
2 large fresh eggs
2 Tbsp. Parmigiano-Reggiano cheese, grated
Oven Temperature: 550-575 degrees
- Open up the dough balls to about 9-11 inch skins.
- Arrange cream, sausage, and caramelized onions on the crust. Sprinkle a little parmesan cheese in the center and crack the egg whole on top of that. Sprinkle the mozzarella over the entire pizza and gently place in the raw landing zone of the oven.
Flame Height: 3.6
- Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top and bottom of the pizza is balanced (30 seconds to 1 minute) remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board.