Author Topic: Pequods with black pepper crust, sausage, fennel and chopped onion  (Read 578 times)

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Offline PizzaGarage

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  • Posts: 171
  • Location: Chicago
Pequods with black pepper crust, sausage with fennel and chopped onion.   Stanislaus 74:40 / Stanislaus Pizza sauce + Spices and herbs.  This was a good pizza and I really liked the caramelized edge.  I thought I would not like it at all.  Did not taste burnt which was a surprise.  Cooked at 450 on screen for 30 min.

Dough:

KAAP
Hydration: 60%
Yeast IDY: .375
Sea Salt : 2%
Brown Sugar: 4.5%
Cultured Butter: 6%
Course Ground Blk Pepper: .15%

48 hour rise
12"=  18 oz dough ball.
1 hour pan rise - room temp

Bake 450 on stone on screen  25-30 minutes

Sliced Whole Milk low moisture mozz.
« Last Edit: March 17, 2014, 11:45:33 AM by PizzaGarage »


Offline PizzaGarage

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  • Posts: 171
  • Location: Chicago
Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #1 on: March 16, 2014, 09:14:41 PM »
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Offline dogboy

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  • Posts: 391
  • Location: illinois
  • I Love Pizza!
Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #2 on: March 16, 2014, 10:59:33 PM »
Wow that looks fantastic! !!!

Offline pythonic

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  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #3 on: March 17, 2014, 08:15:48 AM »
Didn't know this board had a ringer.  Awesome pie PG.

Nate
If you can dodge a wrench you can dodge a ball.


 

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