Had a ball of 65% hydration/72 hour ferment dough ready to go today, and topped with Mozzarella/Provalone/Parm cheeses, Kalamata olives, and black bear Italian sausage. It was excellent. Cranked up the MAK, and waited for the stone to top 500°F before launching. Washed down with a nice Chianti.........life is good!
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Black Bear Italian Sausage Pie
- Thread starter akjeff
- Start date
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Looks like a great pie, best way to have bear is in sausage in my opinion 
Definitely don't see that combo on a pizza everyday! Bet that was good!
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