PowerWagonPete's a Pizza Slut Smokey Grill Pizza

[PowerWagonPete]

...eeerrrrrrrh....so...a wiiiiiiz guy...yuk,yuk,yuk.....only a teaspoon for this 2267.96 gram batch of dough? ...Ummmm... that's about 100% of 5 lbs.  

LOL Bob!!!  I might get banned for this but I just basically wing it when it comes to the dough mix.  

For two 13" pies...

About 3 3/4 to 4 cups bread flour
About 1 1/8 to 1 1/4 cups lukewarm spring water
About 1/2 packet yeast
About 1 tablespoon mild olive oil
About 1 teaspoon sea salt
About 1 teaspoon red wine vinegar

The reason being, I absolutely abhor air conditioning so my house and the flour stored in it can vary greatly in humidity and total moisture content depending on the weather.  As a result, I tend to start at the low end of the water and flour range going by the way the dough looks and feels while mixing and kneading, instead of by strict percentages, and use additional water or flour to adjust it accordingly.   

[CDNpielover]

I think that pie looks delicious!!!

...except for pre-frying the sausage, what the heck is up with that??   

[Chicago Bob]

Really! Pre-fried?  For the love of.....

[PowerWagonPete]

I think that pie looks delicious!!!

...except for pre-frying the sausage, what the heck is up with that??   

Why thank you, CDN!!!  

I brown the sausage slab in order to render out some of the fat which helps keep my waistline at a trim 34" which is the still the same as it was when I was 18.  It also facilitates the breakup of the slab into tasty bite-sized morsels which can then be evenly spread out on top of the pizza rather easily.  Not only that, our four-legged family members absolutely love mild Italian sausage grease on their food.  Nothing ever gets wasted at my house.  LOL  

[PowerWagonPete]

Really! Pre-fried?  For the love of.....

...Pete?  Man, you're really making me feel all warm and fuzzy inside, Bob!!!   

Even Pep browns his sausage before he rubs it on his pizza.      

[Chicago Bob]

Even Pep browns his sausage before he rubs it on his pizza.      

What "Pep" does in his free time is of no concern to me my friend!!   

Why, I never....

[Zing]

All kidding aside, this thread pretty much covered all aspects of using fresh sausage meat in making pizza:
http://www.pizzamaking.com/forum/index.php?topic=4121.0

[PowerWagonPete]

All kidding aside, this thread pretty much covered all aspects of using fresh sausage meat in making pizza:
http://www.pizzamaking.com/forum/index.php?topic=4121.0

Thanks for the link, Zinger!!!  The Trichinella spiralis plan can always be utilized to help alleviate the physical misfortune as described in this thread...   

http://www.pizzamaking.com/forum/index.php/topic,20068.0.html   

[Chicago Bob]

All kidding aside, this thread pretty much covered all aspects of using fresh sausage meat in making pizza:
http://www.pizzamaking.com/forum/index.php?topic=4121.0

It covered the topic but didn't give any sort of definitive result/answer.
I've been making pizza using raw sausage on top, underneath,big pieces, small pieces and everthing in between for over 40 years and have never heard of anyone getting sick from it....have you?

[CDNpielover]

It covered the topic but didn't give any sort of definitive result/answer.
I've been making pizza using raw sausage on top, underneath,big pieces, small pieces and everthing in between for over 40 years and have never heard of anyone getting sick from it....have you?

I've been using raw sausage for the last several years, and have never had it come out uncooked, nor have I ever gotten sick from it.

using raw sausage is also common practice at pizza shops all over the midwest....  with the exception of the giant corporate chains, of course, where the pre-cooking probably has less to do with safety and more to do with consistency, and ease and speed of application.

[Chicago Bob]

I've been using raw sausage for the last several years, and have never had it come out uncooked, nor have I ever gotten sick from it.

using raw sausage is also common practice at pizza shops all over the midwest....  with the exception of the giant corporate chains, of course, where the pre-cooking probably has less to do with safety and more to do with consistency, and ease and speed of application.

And....  $MONEY$    'lil rabbit doo-doos are cheap!

[PowerWagonPete]

And....  $MONEY$    'lil rabbit doo-doos are cheap!

LOLOLOL Bob!!!   

Dang, and where's that popcorn smiley when you really need it?   

[PowerWagonPete]

Ooooo, it's almost Friday night again and that can only mean one thing!!!...   

[Chicago Bob]

Yaaaaay!!!!

[pizzaneer]

I'm cooking a Hawaiian and a pep & cheese tomorrow - it's Friday night and it's time to get wasted, so no cooking tonight!



 

Actually, we're having salads.  Boring-ass salads. With no meat.  Gah, gah, and triple gah. Diets suck.

[Chicago Bob]

It seems that what we have here is a failure to communicate son....unless you haven't heard, Jack's now comes with a pop-up timer thangy....it is a no brainer my friend.  Now git yer @$$ in that kitchen an toss that salat!!

[PowerWagonPete]

Yaaaaay!!!!

ROTFLMAO Bob!!!  Careful, if you eat just one more of those things, you might end up voluntarily changing your name to "Chi-town Jack".  

[PowerWagonPete]

I'm cooking a Hawaiian and a pep & cheese tomorrow - it's Friday night and it's time to get wasted, so no cooking tonight!

Actually, we're having salads.  Boring-ass salads. With no meat.  Gah, gah, and triple gah. Diets suck.

HMMMM Pizzaneer, I'd rather be on the Trichinella spiralis plan, myself.      

[PowerWagonPete]

It seems that what we have here is a failure to communicate son....unless you haven't heard, Jack's now comes with a pop-up timer thangy....it is a no brainer my friend.  Now git yer @$$ in that kitchen an toss that salad!!!

Yeah Bob, right out the door and into the rabbit pen.   

[PowerWagonPete]

Oh, nooooo!!!  Due to inclement weather, tonight's smokey grill has been cancelled...