Salsiccia Bianca Pizza

Salsiccia Bianca Pizza

Salsiccia Bianca Pizza

Yield: Makes 2 ea. 10-12 in. pizzas


2 ea. 7-oz. Wood Stone Dough balls
Extra virgin olive oil
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



Oven Temperature: 550-580 degrees

  1. To assemble pizzas, drizzle the olive oil evenly over pizza skin.
  2. 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.

 Flame Height: 3.6

  1. Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (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 to slice.
  2. Finish the pies by crumbling the ricotta salata on top.

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