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!
Yep, we love bear sausage. Breakfast, Italian, chorizo, etc... Great in spaghettis sauce as well.Looks like a great pie, best way to have bear is in sausage in my opinion
Kinda happened out of necessity. Thought I had pepperoni on hand and was wrong. So, I quick thawed and browned a pound of bear sausage. It was a great combo with the Kalamata's. Will make it again for sure. Enough meat left over for a breakfast burrito or two.
Looks good!
Looks great . You're getting some good color using the pellet grill . Is that with the dough conditioner ?
I got mine a few weeks ago . It certainly gives good color . I've only used it for bread so far .
I got mine a few weeks ago . It certainly gives good color . I've only used it for bread so far .
Interesting . Great use for it I bet .
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