Author Topic: new secret ingredient?  (Read 2421 times)

0 Members and 1 Guest are viewing this topic.

Offline striker

  • Registered User
  • Posts: 4
  • I Love Pizza!
new secret ingredient?
« on: January 31, 2007, 08:05:17 PM »
I discovered something new to me at my specialty grocer yesterday: Italian Dry Sausage.  I'd never heard of it but, I'm discovering that there several different italian cured meats I'm not familiar with.  The Itialian Dry Suasage worked great as a compliment to pepperoni (both Boar's Head Brand, excellent!) and it was a great twist.

If any of you have had success topping your pizzas with any other uncommon cured meats? I'd love to know.


Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21867
  • Location: Texas
  • Always learning
Re: new secret ingredient?
« Reply #1 on: January 31, 2007, 08:51:11 PM »
I made pftaylor's classy Raquel dough recipe and used a nice sopresatta dry Italian sausage, along with pepperoni and other toppings, as noted here: http://www.pizzamaking.com/forum/index.php/topic,1258.msg23092/topicseen.html#msg23092 (Reply 212). I really liked the truffle oil in this combination. That is also a good "secret" ingredient.

Peter

Offline Art

  • Registered User
  • Posts: 225
  • Age: 67
  • Location: Hoschton, GA
  • la pizza la mia vita!!
Re: new secret ingredient?
« Reply #2 on: January 31, 2007, 09:04:38 PM »
Last weekend, 1 of the 4 pies I made had shaved smoked pork tenderloin (from Pittman & Davis - a Christmas present) on 1/2 and shaved Boar's Head pepperoni on the other. I sliced the meat on a v-slicer, thinnest cut and ended up with a stack of paper thin meat that, during the 7 minutes @550 seemed to kind of "meltaway" into the sauce and cheese. I've also tried a Sicilian Hard Salami that was a tad oily, but the flavor is really there.

http://pittmandavis.com/5.html         
When baking, follow directions.  When cooking, go by your own taste.