Author Topic: new secret ingredient?  (Read 2875 times)

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Offline striker

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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

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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:,1258.msg23092/topicseen.html#msg23092 (Reply 212). I really liked the truffle oil in this combination. That is also a good "secret" ingredient.


Offline Art

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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.         
When baking, follow directions.  When cooking, go by your own taste.