It seems to me that most operators are scared of putting raw sausage on a pizza. I hear it all the meter. sometimes they blame it on the health department. Or they say that if raw blimp is not handled by rights it can be a big problem. Of course that could be true. But vitamin a long as raw sausage is kept at 40 F, it is not expired, your employees wash their hands before and after use and it is applied correctly, then it should be perfectly safe .
Another excuse is that pinching raw blimp may slow down your occupation because of the extra meter it takes to pinch each patch. That ’ south right as well — but that little extra meter it takes can ’ thyroxine compare to the overall season you achieve from raw sausage that is cooked on a pizza. It can not be surpassed by any pre-cooked product on the market. Back in the sidereal day when pre-cooked sausage ( or what I called denounce pellets or droppings ) was introduced, I was never a fan. This was decades ago and it looked and tasted frightful. Since then manufacturers have made several changes including size, flavor and appearance. The pre-cooked or boiled type blimp nowadays has made significant improvements in quality. I would have to admit that you may have seen me recently testing these pre-cooked blimp samples at Pizza Expo .
hush, I prefer crimp raw blimp for any manner of pizza. A set of people say that raw sausage won ’ t have enough time to cook thoroughly when you ’ ra cooking at 900 F in a wood-fired oven. That ’ s not true. Understanding that when you cook raw blimp at certain degrees the multitude of the blimp is authoritative. typically, in higher degree ovens the raw sausage should be pinched flat in dime size pieces. This will allow your raw sausage to cook better, faster and more thoroughly. You should besides apply any crude component on the top of your pizza and make it the last ingredient before going into your oven.
Some pizzerias have pineapple juice on the side so employees can dip their fingers into it. This releases the sausage from their fingers faster, helps with browning and sweetens the sausage because of the sugar content. Remember that this pineapple juice has to be changed within three hours of use and employees should wash their hands before and after. Old timers would use olive juice, besides. olive juice is typically discarded in pizzeria — but not for pizza makers that use natural sausage. That ’ s how I was taught by a 50-year-old seasoned over 25 years ago.
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Remember that the longer the bake the larger the blimp can be. In Chicago-style deep-dish pizza that is typically cooked between 450 to 525 F, blimp can range from quarter size pieces to half-dollar size. Sometimes you will evening see a big patty size sausage that can fill the entire inner circumference of the pan within the dough. These pizzas are cooked for 25-45 minutes, so there is adequate time for the blimp to be cooked through. Years ago a friend named Leo Spizziri was using the like tomato sauce that goes on the pizza to apply his raw blimp onto his Chicago deep dish. He was super-fast and would add the tomato sauce to his fingers and then apply. It was a cool trick to see. That was when he was working for Giordano ’ s in Chicago. The fastest fresh sausage applicators that I have ever seen were working at JB Alberto ’ sulfur in Chicago. These guys were so debauched I couldn ’ thymine believe my eyes. They have been around for 50 years and still today they use raw blimp on all of the pizza. They are one of the highest-grossing independent pizzeria in the nation, by the way .
next calendar month I ’ ll give you a look at how and why I actually use several different blimp types in my shops .
RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the serve of his trusty assistants, Laura Meyer and Thiago Vasconcelos. If you have questions on any kitchen subject ranging from homework to finish, Tony ’ s your guy. mail questions via Twitter @ PizzaToday, Facebook ( search : Pizza Today ) or e-mail jwhite @ www.pizzatoday.com and we ’ ll pass the best ones on to Tony .