Salsiccia Bianca Pizza
Salsiccia Bianca Pizza
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Yield: Makes 2 ea. 10-12 in. pizzas |
Ingredients
2 ea. 8-oz. Wood Stone Dough balls
1 oz. EVOO
4 oz. mozzarella cheese
2 Tbsp. Parmigiano-Reggiano cheese, grated
6 oz. steamed or sautéed Rapini/Broccoli Rabe
6 oz. raw hot Italian sausage without casings
3 oz Ricotta Salata (dry) cheese
Preparation
Oven Temperature: 550-575 degrees
- Open up the dough balls to about 9-11 inch skins.
- Drizzle the olive oil on the skins. Spread it evenly on the surface.
- Arrange the cheeses, rapini, and on the crust. Break up the sausage to about 12 equal pieces per pizza. The temperature of the oven will cook the sausage on the pies. Place the pies 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.
- Finish the pies by crumbling the ricotta salata on top.
