#1  
Old 09-02-2009, 06:43 AM
timo's Avatar
Apprentice
 
Join Date: Mar 2009
Location: Northern Illinois
Posts: 126
Default Meat for Pizza Question

Question regarding the topping of Italian sausage, or other meats- do you precook sausage for topping pizzas?

I know pepperonis are OK to top, but raw meat I am thinking should be precooked. Thanks much for any insight!


Timo
Reply With Quote
  #2  
Old 09-02-2009, 06:55 AM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: Meat for Pizza Question

I know that some people do, but I don't. Personally, I like my sausage "just done" and don't mind if the pizza is slightly greasy.
Reply With Quote
  #3  
Old 09-02-2009, 06:55 AM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211
Default Re: Meat for Pizza Question

I always precook the sausage. I don't think it has time to cook on the pizza. Plus you risk cross contaminating your ingredients if you have raw pork on your make table.

Drake
__________________
My Oven Thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 09-02-2009, 07:00 AM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: Meat for Pizza Question

Quote:
Originally Posted by DrakeRemoray View Post
Plus you risk cross contaminating your ingredients if you have raw pork on your make table.
TNX, Drake, I was just coming back to address this issue. I think this is the primary reason (plus easier handling) that the commercial pizza joints use cooked meat products, if not otherwise cured.

I'm anxious to see other opinions on the "cookedness" issue. I've never noticed a problem (but admit to liking slightly pink pork) and have never knowingly poisoned eaters of my pizza or any other food. Please note that I intentionally wrote "knowingly".
Reply With Quote
  #5  
Old 09-02-2009, 07:01 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Meat for Pizza Question

Hi Timo!

I actually BRIEFLY boil my pepperoni to reduce the oiliness. It crisps up really nicely in the oven. I also cook my Italian sausage but mainly to get it into reasonable size chunks. On a sparse WFO pizza it will cook fine. For other meats it is mixed. I usually cook pancetta because I buy it in "thick" slices so I make a dice of it, fry it crisp and finish with it. I would tend to fry thick bacon for the same reason, but I use thin bacon raw. I shave guanciale and always put it on raw and it cooks beautifully on the pizza and bleeds beautiful pure pork fat onto the pie!

Because of contamination I agree that it is preferable to precook. However, there are some pies where you want the fat and that is when I use raw!

Jay
Reply With Quote
  #6  
Old 09-02-2009, 07:03 AM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: Meat for Pizza Question

Quote:
Originally Posted by texassourdough View Post
...and bleeds beautiful pure pork fat onto the pie!
Oh my... I'm salivating and can't stop!
Reply With Quote
  #7  
Old 09-02-2009, 08:34 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Meat for Pizza Question

There are raw meat contamination issues, but trichinosis is pretty much a thing of the past.
Quote:
Infection was once very common, but is now rare in the developed world. The incidence of Trichinosis in the U.S. has decreased dramatically in the past century.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 09-02-2009, 10:25 AM
timo's Avatar
Apprentice
 
Join Date: Mar 2009
Location: Northern Illinois
Posts: 126
Default Re: Meat for Pizza Question

Thanks for the quick helpful responses! I used to work at a pizza place in Waukegan, IL called The Quonset. Just wondering, anyone ever here of it?

They always ground and seasoned their pork and I placed pounds and pounds of it, raw, on pizzas. They were baked at about 450-480.

To this day when people from out of town visit, a pie from Quonset is on their list of to-do's while in town.

I think I will play it safe and precook. Maybe I'll have to experiment on my own, though. Mmm.
Reply With Quote
  #9  
Old 09-14-2009, 07:05 PM
Peasant
 
Join Date: Aug 2008
Location: Missouri
Posts: 26
Default Re: Meat for Pizza Question

I like to use fresh Italian Sausage wrapped in a casing. Cut the end of the casing. This will give you a hole that you can squeeze pieces of sausage thru. I like doing it this way because I can load up a pizza with small pieces of sausage. They are small so they cook real quick in a hot oven. Before I take the pizza out I will raise the pizza up towards the roof to give it a little extra blast of heat. Get the best sausage you can. Im luckey. We have some great Italian markets around here. Sausage onion. Sausage mushroom. Sausage mushroom onion. Their all good.
Tom
Reply With Quote
  #10  
Old 09-15-2009, 07:23 AM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: Meat for Pizza Question

Quote:
Originally Posted by tomtom View Post
Sausage onion. Sausage mushroom. Sausage mushroom onion.
Wow, Tom.... what kind of Italians do you have in MO? We only get: Sweet, Hot, and no-fennel where I live!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
cosmetic crack question and 1 year report waynebergman Pompeii Oven Construction 3 08-10-2009 02:13 PM
Question on Pizza Oven Found in Warehouse fred.collins Newbie Forum 5 10-20-2008 09:22 AM
Insulation question....again 70chevelle Getting Started 8 07-10-2008 06:16 PM
Pouring Hearth Question telehort Getting Started 7 01-29-2007 09:20 AM
Construction of Chimney question dmun Design Styles, Chimneys and Finish 0 07-18-2005 08:08 AM


All times are GMT -7. The time now is 10:24 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC